Easy Chicken Shawarma Salad with Tahini Dressing

5 from 4 votes

Easy Chicken Shawarma Salad with Tahini Dressing

An 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.

Prep Time10

marinating time12

Course: Dinner, Lunch

Cuisine: Middle Eastern

Keyword: chicken, gluten-free, paleo, Whole30

Servings: servings

Calories: 403kcal

Author: Lora

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!

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.

Nutrition