An Easy Chicken Shawarma Salad 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.
Cook Time: 20 mins
– 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 – Marinated red onions
How to make an easy 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. Prepare it in these steps: – Marinate the chicken – Prep the marinated red onions – Prep the dressing – Assemble the salad
Variations for a Chicken Shawarma Salad This really easy chicken recipe is great like this, but you could change it with some of these suggestions. – Protein: You could sub out the chicken with steak or even lamb. – Greens: Serve it with a salad of romaine (or any sort of lettuce), spinach, or even kale. – Vegetables: You could add other fresh veggies to the salad. Peppers or even riced cauliflower.
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