Easy Chicken Shawarma Salad with Tahini Dressing that has warm spices, tender chicken, fresh veggies, and a zesty lemon tahini dressing. Perfect for lunch or a light dinner, and full of delicious flavor. Gluten free, low carb, keto, paleo and Whole30 compliant.
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Jump To
- 💖Why you'll love this chicken shawarma salad recipe:
- 🛒 Ingredients for your marinated chicken:
- 🛒 Ingredients for tahini sauce for shawarma:
- 🛒 Ingredients for your marinated onion:
- 🛒 Ingredients for the chicken shawarma bowl with tahini sauce for shawarma:
- Equipment you need to make tahini salad recipe:
- 🍽️ How to make the chicken shawarma for your salad
- 🍽️ How to make chicken shawarma salad?
- How to make chicken shawarma seasoning?
- What to serve with chicken shawarma?
- Can salad with tahini dressing be prepped ahead of time?
- 🫙 Leftover and Storing Chicken Shawarma Salad Lemon Garlic Tahini Dressing:
- 📃 Substitutions & Variations
- ☑️ Lora's Tips for making chicken shawarma with tahini dressing:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Easy Chicken Shawarma Salad with Tahini Dressing
💖Why you'll love this chicken shawarma salad recipe:
- Flavorful and Refreshing: The combination of marinated, spiced chicken with a cool, crisp salad offers a perfect balance of flavors.
- Nutritious: Packed with lean protein from the chicken and loaded with fresh vegetables, this salad is both healthy and satisfying.
- Versatile: Serve it as a main dish or a side salad; it's adaptable and sure to impress at any meal.
- Easy to Prepare: Despite its complex flavors, this salad is surprisingly easy to put together, making it ideal for a quick weeknight dinner or a special weekend treat.
- Customizable: You can easily tweak the spices in the marinade or the ingredients in the salad to suit your taste preferences or dietary needs.
- Great for Meal Prep: Prep everything ahead of team and it all can be assembled quickly. Store salad, chicken, and dressing ingredients separately. When you're ready to enjoy, assemble the salad.
Jump To
- 💖Why you'll love this chicken shawarma salad recipe:
- 🛒 Ingredients for your marinated chicken:
- 🛒 Ingredients for tahini sauce for shawarma:
- 🛒 Ingredients for your marinated onion:
- 🛒 Ingredients for the chicken shawarma bowl with tahini sauce for shawarma:
- Equipment you need to make tahini salad recipe:
- 🍽️ How to make the chicken shawarma for your salad
- 🍽️ How to make chicken shawarma salad?
- How to make chicken shawarma seasoning?
- What to serve with chicken shawarma?
- Can salad with tahini dressing be prepped ahead of time?
- 🫙 Leftover and Storing Chicken Shawarma Salad Lemon Garlic Tahini Dressing:
- 📃 Substitutions & Variations
- ☑️ Lora's Tips for making chicken shawarma with tahini dressing:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Easy Chicken Shawarma Salad with Tahini Dressing
Originally posted June 2023 and updated for content April 2024.
As soon as the temperatures are scorching hot, you’ll find me eating more and more loaded salads. If chicken shawarma is one of your favorite things to eat, but you’re cutting back on carbs, you’ll just love this low-carb version! You may be like me and just love dinner salad recipes with chicken, this is definitely one for you to try.
Chicken shawarma salad is a delightful twist on traditional shawarma, bringing all the rich, spiced flavors of the Middle East to a fresh, crisp salad. This recipe uses boneless skinless chicken thighs or chicken breasts, marinated in a blend of olive oil, lemon juice, and aromatic spices including a teaspoon of ground cumin, coriander, and a touch of cayenne for heat.
Once marinated, the chicken is grilled or roasted to perfection, offering a juicy, flavorful base for the salad. The salad itself combines a vibrant mix of fresh greens, thinly sliced red onion, and a generous drizzle of tahini dressing, tying all the components together beautifully.
Instead of serving it with pita or a flatbread, the chicken is served atop a fresh and crisp salad and a zesty tahini dressing.
To assemble, simply toss the greens in a large salad bowl, top with the cooked chicken, and garnish with your red onion and a sprinkle of dried herbs for an extra layer of flavor. The tahini dressing, enriched with garlic sauce and more lemon juice, provides a creamy, tangy finish that complements the spiced chicken wonderfully.
This shawarma salad is not only visually appealing but also packed with diverse textures and flavors that make every bite exciting. It's perfect as a hearty main course or can be served as a side dish at larger gatherings.
There are so many recipes out there to try. I based mine off of the No Crumbs Left recipe, and it is served with a garlic tahini dressing. I found a NY Times recipe that suggests to serve it with a white sauce that consists of plain yogurt mayonnaise, freshly squeezed lemon juice, and minced garlic, which is another great way to enjoy it!
Let's get onto this great recipe!
🛒 Ingredients for your marinated chicken:
- Chicken breasts, boneless and skinless: Provides a tender, lean base for the marinade, ensuring quick, even cooking.
- Fresh lemon juice: Adds a bright, acidic component that helps tenderize the chicken and infuses it with zesty flavor.
- Extra virgin olive oil: Acts as a binder for the spices and helps keep the chicken moist and flavorful during cooking.
- Sea salt: Enhances the natural flavors of the chicken and spices.
- Sweet paprika: Offers a mild, sweet flavor with a vibrant color that adds depth to the marinade.
- Ground sumac (or 2 tablespoons lemon zest as a substitute): Provides a tangy, lemony taste that's a signature in Middle Eastern dishes.
- Ground coriander: Contributes a slightly sweet, citrusy layer to the overall flavor profile.
- Cayenne pepper: Brings a touch of heat without overpowering the other spices.
- Ground turmeric: Gives a warm, earthy flavor and a beautiful golden color to the chicken.
- Freshly ground black pepper: Adds a sharp, aromatic kick to enhance the marinade.
- Ground cinnamon: Introduces a subtle, sweet spice that complements the other flavors.
- Garlic cloves: Infuses the marinade with a robust, pungent garlic flavor.
- Finely grated lemon zest: Elevates the citrus notes, pairing well with the sumac and fresh lemon juice.
🛒 Ingredients for tahini sauce for shawarma:
This tahini sauce for chicken is so fresh and so flavorful. You can serve it with other proteins.
- Cilantro: Brings a fresh, herbal flavor that brightens up the sauce.
- Scallions: Adds a mild, slightly sweet onion taste that complements the other ingredients.
- Tahini: Provides a creamy, nutty base essential for the rich texture and depth of the sauce.
- Water: Thins the sauce to a desirable consistency, making it easy to drizzle or dip.
- Fresh lemon juice or lime juice: Injects a zesty, citrusy kick that cuts through the richness of the tahini.
- Garlic clove: Offers a punch of sharp, pungent flavor that enhances the overall complexity of the sauce.
- Sea salt: Balances and enhances the flavors, allowing adjustments according to personal preference.
🛒 Ingredients for your marinated onion:
- Red onion: Adds a sharp, slightly sweet flavor and a crisp texture, which adds depth to the chicken.
- Extra virgin olive oil: Provides a rich, fruity base that helps soften the onions and carry the flavors of the other ingredients.
- Red wine vinegar: Tart and vibrant acidity that helps balance the sweetness of the onions and enhances their natural bite.
- Dried oregano: An earthy and aromatic touch that complements the tangy notes of the vinegar and enriches the overall flavor profile of the marinade, making every bite even more delicious.
🛒 Ingredients for the chicken shawarma bowl with tahini sauce for shawarma:
Full lists are above, but here are the components you'll need to put it together:
- Marinated chicken
- Assorted greens
- Medium tomatoes
- Sliced cucumber
- Tahini sauce
- Marinated onions
Equipment you need to make tahini salad recipe:
- Cutting board: I like to use bamboo, but any sort of cutting board you have will work.
- Sharp knife: A nice sharp knife helps to cut the veggies evenly.
- Large bowl: A big enough bowl is needed to marinate the chicken, or you could use a large zipped lock bag.
- Sheet pan:A large sheet pan is all you need to roast up the chicken.
🍽️ How to make the chicken shawarma for your salad
Here is how to make the chicken (the full recipe is below!):
- Step 1: Marinate the chicken. If you can, marinate for 24 hours. If you're short on time, marinate it for 30 minutes before cooking.
- Step 2: When ready to cook, bake the chicken following instructions below in recipe card.
- Step 3: Follow the rest of the recipe below. Slice chicken when ready to assemble.
🍽️ How to make chicken shawarma salad?
There are some stages to putting together this salad. Some parts of it could be made a day or two ahead of time, so it's no-fuss and not complicated (the full recipe is below!):
- Step 1: Marinate the chicken: Add the chicken breasts into a large zipped lock bag (a bowl or an airtight container). Pour on the marinade and if you have it in a zipped lock sealed bag, squish it all around the seasoning, lemon juice + olive oil. If it’s in a bowl or container, use your clean hands to massage the marinade all around the chicken. Place the bag or bowl (or container) in the refrigerator and let it marinate for 24 hours. It could even be prepped and marinated the day of cooking.
- Step 2: Prep the marinated red onions: It's a quick marinade and they are so delicious to use on other recipes, as well. Slice a red onion and place in a medium sized bowl. In a small bowl stir together the olive oil, vinegar, and dried oregano. Pour it over the sliced onion. The red onion could be left covered on the counter for 12 hours before using.
- Step 3: Prep the dressing. The dressing comes together very quickly. It can be adjusted to your taste. Mix the water, tahini, lemon juice, extra-virgin olive oil, and lemon juice. Stir it to combine. You could make the dressing 1-2 days ahead of time and store in the refrigerator.
- Step 4: Cook the chicken. When ready to make the salad, cook up the chicken.
- Step 5: Prep salad: As soon as the chicken is cooked up, in a large serving plate or a bowl, add the lettuce. If you’re using a platter, assemble the vegetables around the chicken.
- Step 7: Slice the chicken and add on top of the lettuce or assemble the lettuce and veggies around the chicken.
- Step 6: Drizzle on the dressing and serve with the marinated onions.
How to make chicken shawarma seasoning?
There are different ways to marinate the chicken for the shawarma recipe. You can even buy shawarma seasoning mix. In this recipe I used:
- ground coriander
- ground cumin
- ground cayenne pepper
- ground turmeric
- garlic powder
- sweet paprika
- Cayenne pepper
- Sea salt
- Freshly ground black pepper
- Dried oregano
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with chicken shawarma?
This chicken salad is totally satisfying as it is. You could also serve the chicken with some roasted vegetable, side dish, or bread.
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
- Mashed potatoes >>>If you're looking to enjoy this chicken with some carbs, go the comfort food theme and make these super easy mashed potatoes! Or even enjoy with steamed rice. While I cook the chicken, I love to use my rice steamer to get perfectly prepared rice.
- Crusty bread >>> This is a really easy bread for you homemade bread lovers!
- Rosemary breadsticks >>> If you're a fan of breadsticks, these would be so easy to make and are so flavorful!
- Keeping low-carb, the chicken alone goes nicely with zucchini or butternut squash noodles, or cauliflower rice.
Can salad with tahini dressing be prepped ahead of time?
Yes, it sure can! The chicken can be marinated overnight. In case you forget to marinate it, no problem. Just be sure to marinate it for at least 30 minutes (to 1 hour) before.
- Prep the salad ingredients ahead of time. Chop the tomatoes, cucumbers and cut up the lettuce.
- Slice the onions and marinate them. They are best marinated a couple days ahead of time.
- Store the prepped salad ingredients in the fridge until you’re ready to set up the platter.
- Make the dressing a day or two ahead of time and store in a jar or an airtight storage container.
🫙 Leftover and Storing Chicken Shawarma Salad Lemon Garlic Tahini Dressing:
- Store the salad and veggies in a separate airtight container, or zipped lock bag. If you store the salad with the dressing on, it will be soggy the next day. Keep chicken in an airtight container in the refrigerator and it will stay fresh for up to four days.
- The homemade tahini dressing should be kept in the refrigerator and will keep fresh for up to 2 weeks.
- The veggies should stay fresh for up to 4 days (without the dressing on it).
- Since this is a great recipe for meal prep, the best way to store is to keep the components separate. The chicken and the dressing could go (separately)in an airtight container (I keep the dressing in a jar).
📃 Substitutions & Variations
- Protein Swap: Instead of chicken, try using tofu or tempeh for a vegetarian version, or lamb for another meat option.
- Dressing Alternatives: If tahini isn't your favorite or you don't have any on hand, you could use a yogurt-based dressing or a simple vinaigrette for a lighter touch.
- Herb Variations: Not a fan of cilantro (I know, so many of you are not!)? Swap it out for parsley or mint for a different but still vibrant flavor in the dressing.
- Adding Crunch: Toss in some crumbled feta cheese or toasted pine nuts for added texture and richness.
- Spice Adjustments: If you need less heat, reduce or omit the cayenne pepper in the marinade. For more zest, add extra lemon zest or a splash more of lemon juice.
- Greens option: Replace some or all of the greens with spiralized zucchini or shredded cabbage.
☑️ Lora's Tips for making chicken shawarma with tahini dressing:
- I made this with chicken breasts, but it is also delicious with chicken thighs. You could even do a combo of the two.
- Make your own shawarma seasoning or buy a pre-made one.
- Serve the chicken shawarma with the salad recipe we share or serve it on top of a fattoush salad (a traditional Lebanese salad).
- If you're not low-carb, go ahead and enjoy this with pita bread or a homemade flatbread (even this piadina-Italian flatbread would be perfect with this chicken recipe).
❓ FAQ'S
A traditional shawarma is made with meat that is slowly roasted and then thinly sliced. It could be made with chicken, beef, or lamb. It gets stuffed in a flatbread or pita. It could also have vegetables, pickles, hummus, and a flavorful shawarma sauce on a vertical spit.
Yes, you can use chicken thighs. Using chicken thighs will keep the recipe more like the authentic chicken used in shawarma recipes, as they have more fat. This not only makes the chicken more flavorful but also keeps it juicy.
In case you do not have tahini on hand, you could sub in a different seed or nut butter. It has to be smooth for the salad dressing. You could make a quick vinaigrette if you prefer.
Yes! You can sub the chicken with beef or even lamb. You would just have to adjust the cooking time.
Ideally, 12-24 hours would be a nice amount of time for the flavors to permeate the chicken. In case you forget to marinate the chicken, a quick 30-60 minute marinate time would also work.
Yes, this chicken recipe is definitely Whole30 compliant. It is also paleo, keto friendly, dairy-free, gluten-free, and sugar-free.
Shawarma salads can be considered healthy, especially since they are usually made with plenty of fresh vegetables, lean proteins, and flavorful herbs and spices that add zest without extra calories. Make our tahini dressing in the recipe below instead of a heavier, cream-based sauces.
Traditional chicken shawarma is made from thin slices of seasoned chicken, stacked in a cone-like shape and roasted on a slowly-turning vertical rotisserie or spit. The chicken is usually marinaded in garlic, cumin, paprika, turmeric, and other Middle Eastern spices. When it's crispy and cooked through, the meat gets shaved off the spit and it's served in pita bread with vegetables and sauces. The recipe I'm sharing here is made with a salad.
Chicken shawarma can be a healthy choice, especially when it's prepared using lean cuts of chicken and cooked with minimal added fats. The turmeric, garlic, and cumin that are used to marinate the chicken have anti-inflammatory health benefits.
A garlic sauce or a tangy tzatziki is the perfect way to balance the warm spices, also a fresh salad or tabbouleh adds crispness and brightness to the meal. Traditionally it's served with warm pita bread and a scoop of hummus or baba ganoush.
Traditionally, shawarma is served with a variety of accompaniments that enhance its flavors and textures. Usually that includes tahini or garlic sauce, fresh or pickled vegetables, and also some hummus or baba ganoush. All of this get wrapped in a warm, soft pita bread, which makes it a delicious meal.
If you make my recipe as it is and use my nutritional calculator, and keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used. According to my nutrition calculator, his has 403kcal.
If you make my recipe as it is and use my nutritional calculator, and keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used. According to my nutrition calculator, his has 1g total carbs.
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📖 Recipe
Easy Chicken Shawarma Salad with Tahini Dressing
Ingredients
Chicken marinade:
- 3 chicken breasts boneless and skinless, pounded to even thickness
- 4 Tablespoons fresh lemon juice
- ½ cup extra virgin olive oil
- 2 teaspoons sea salt
- 1 Tablespoon sweet paprika
- 1 Tablespoon ground sumac or replace with 2 tablespoons lemon zest
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cinnamon
- 4 garlic cloves smashed and minced
- 1 teaspoon finely grated lemon zest
To assemble:
- 6 cups assorted greens I used Romaine lettuce
- 2 ripe medium tomatoes or 2 cups halved cherry tomatoes
- 2 cups sliced cucumber
Garlic tahini dressing:
- 1 packed cup cilantro leaves with tender stems about 1 small bunch
- 2 scallions sliced
- ½ cup well-stirred tahini see note below
- ½ cup water
- ¼ cup fresh lemon juice or lime juice
- 1 medium garlic clove
- ½ teaspoon fine salt salt more to taste
Marinated red onions:
- ½ medium red onion thinly sliced into rounds
- ¾ cup extra virgin olive oil
- 2 Tablespoon red wine vinegar
- 1 Tablespoon dried oregano
Instructions
Marinate the chicken:
- Pound the chicken breasts to 0.8-inch (2cm) at the thickest part. Be sure they are the same thickness to ensure even cooking.
- In a large bowl, add the lemon juice, olive oil, salt, ground sumac, or replace with 2 tablespoons lemon zest, ground coriander, cayenne pepper, ground turmeric, freshly ground black pepper, ground cinnamon, minced garlic cloves, lemon zest, and whisk well.
- Add the chicken, and use your clean hands to massage the marinade all around the chicken. Cover tightly with foil paper or plastic wrap.
- Or, you could also add the chicken breasts into a large zipped lock bag. Seal the bag tightly (getting the air out before zipping it closed), and squish the marinade all around the chicken..
- Place in the refrigerator to marinate for 24 hours. If you are pressed for time, marinate it for 30 minutes before cooking.
Bake the chicken:
- If marinating overnight, allow the chicken to sit out at room temperature for 30 minutes before cooking.
- Preheat the oven to 425º. Place the chicken on a parchment lined baking sheet or in a casserole and bake until chicken is browned and crisp on the edges, for 16-18 minutes or until the internal temperature reaches 165°F.
- For crispier chicken, turn on the broiler to high and broil it for 3 minutes (keep an eye on it).
- Remove the chicken from the oven and loosely cover the baking dish for 5-10 minutes, so the chicken can continue cooking in its residual heat, and the juices in the meat can redistribute.
- While the chicken cooks, prep the dressing, onions, and the salad.
Prepare the tahini dressing:
- Combine all the ingredients in a blender (you could make the whole thing by hand).
- Puree until smooth, stopping to scrape down the sides of the blender as needed.
- Taste and adjust the seasonings if needed.
Prepare the marinated red onions:
- Combine all the ingredients in a blender (you could make the whole thing by hand).
- Measure the olive oil in a glass measuring cup. Add the vinegar and oregano and mix until combined. Pour the mixture over the onions and press the onions down until submerged in the oil.
- Cover and let stand at room temperature for at least 12 hours before serving. If it’s more than 12 hours, my kitchen is hot, so it goes right into the refrigerator.
Prep and assemble salad:
- Arrange the greens on a platter, bowl(or plates).
- Layer on the chicken and add on the tomatoes, sliced cucumbers and red onions. cucumbers and red onions. Drizzle with the tahini dressing and enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Recipe adapted Teri Turner’s cookbook No Crumbs Left.
- Tahini: Check the ingredient label when purchasing tahini – sesame seeds should be the only ingredient.
Each brand will vary in texture and taste.
I usually get a Middle Eastern brand.
The dressing can be stored in a jar or an airtight container in the fridge for up to 4 days. - Chicken: You could use bone-in, skin-on chicken thighs, instead of chicken breasts.
- Marinating chicken: If you have time marinate at least 12 hours, if not, even 30 minutes will do.
- Cooking the chicken: Be sure not to overcook the chicken. Check if chicken breasts are ready with a meat thermometer. The internal temperature should reach 165°F .
- Let chicken rest: Place the grilled chicken on a cutting board to rest for 5 minutes before you slice it.
Juju says
Garlic tahini dressing is excellent! I cooked up a batch of this chicken for my lunch meal prep for the next couple days. Really enjoy all the different flavors!
Lora says
Hi Juju-THANK YOU for taking the time to leave a comment and to let me know you enjoy this chicken salad...yes, the dressing is so flavorful!! 🙂
Anita says
I've made this salad a few times. It's the dressing I love the most! But also the marinated onions are really great!!