Chicken Shawarma Salad with Tahini Dressing

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Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

Submitted by Virginia Vohasek
Updated on March 28, 2024
chicken shawarma on top of lettuce, tomatoes, and red onion with white dressing
2
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
3 hrs
Total Time:
3 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

Chicken Shawarma:

  • ½ cup avocado oil

  • 2 medium lemons, juiced

  • 3 cloves garlic, minced

  • 2 teaspoons cracked black pepper

  • 2 teaspoons ground cumin

  • 2 teaspoons ground paprika

  • 1 teaspoon kosher salt

  • ½ teaspoon ground turmeric

  • ½ teaspoon red pepper flakes

  • 1 ½ pounds boneless, skinless chicken thighs

Dressing:

  • ½ cup tahini

  • ¼ cup olive oil

  • ¼ cup water, or more as needed

  • 1 medium lemon, juiced

  • sea salt and cracked black pepper to taste

Salad:

  • ½ head romaine lettuce

  • ½ medium head butter lettuce

  • ½ cup chopped fresh parsley

  • ½ cup chopped fresh mint

  • 2 cups cherry tomatoes, halved

  • ½ medium English cucumber, seeded and sliced

  • 1 small red onion, thinly sliced

Directions

  1. Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.

  2. Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.

  3. Preheat the oven to 425 degrees F (220 degrees C).

  4. Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.

  5. Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.

  6. Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.

  7. Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

Nutrition Facts (per serving)

560 Calories
47g Fat
17g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 560
% Daily Value *
Total Fat 47g 60%
Saturated Fat 7g 36%
Cholesterol 70mg 23%
Sodium 423mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 7g 24%
Total Sugars 2g
Protein 25g 50%
Vitamin C 66mg 74%
Calcium 173mg 13%
Iron 5mg 29%
Potassium 682mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.