Light Chicken Shawarma Salad (Printable)

Spiced grilled chicken with crisp vegetables and lemon tahini drizzle in a fresh, vibrant bowl.

# What You'll Need:

→ Chicken Shawarma

01 - 1 lb boneless, skinless chicken breasts or thighs, sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1/2 lemon

→ Salad Bowls

14 - 4 cups mixed salad greens
15 - 1 medium cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1 small red onion, thinly sliced
18 - 1 large carrot, shredded
19 - 1 small red bell pepper, sliced
20 - 1/4 cup pitted Kalamata olives, halved
21 - 1 avocado, sliced

→ Lemon Tahini Drizzle

22 - 1/4 cup tahini
23 - 3 tablespoons fresh lemon juice
24 - 2 tablespoons water, plus more as needed
25 - 1 tablespoon olive oil
26 - 1 small garlic clove, minced
27 - 1/2 teaspoon salt
28 - 1/4 teaspoon ground cumin
29 - 1 teaspoon honey or maple syrup (optional)

# Directions:

01 - In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice. Add chicken slices and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from heat and allow to rest for 5 minutes before slicing if needed.
03 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, cumin, and honey or maple syrup if using. Gradually adjust water to achieve a creamy, pourable consistency.
04 - Divide mixed salad greens evenly among four bowls. Arrange cucumber, cherry tomatoes, red onion, carrot, bell pepper, olives, and avocado on top of greens.
05 - Top each bowl with warm chicken shawarma slices. Drizzle generously with lemon tahini sauce and serve immediately with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • It tastes indulgent but comes together in under 40 minutes, so you can actually make it on a weeknight without stressing.
  • The spice blend transforms simple chicken into something that tastes like you spent hours coaxing out layers of flavor.
  • Everything is customizable—swap vegetables based on what's in your fridge, dial the spices up or down, and it still works beautifully.
02 -
  • Don't skip the marinating step—even 15 minutes makes a noticeable difference in how flavorful the chicken becomes, but if you have the time, 45 minutes is ideal.
  • When the tahini sauce seems too thick, add water one teaspoon at a time rather than dumping it all in at once; it's easier to thin than to thicken.
  • Cook your chicken over medium-high heat, not high heat, because high heat can char the outside before the inside cooks through, and you'll end up with a tough exterior.
03 -
  • If your tahini is separated with oil on top when you open it, stir it back in before using—it means the tahini is pure and hasn't been overstabilized.
  • Slice your chicken against the grain, which makes each piece more tender and gives you cleaner, more elegant slices.
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