Why You’ll Love This Grilled Chicken Salad

• Incredible Flavor: The shawarma spice blend infuses the chicken with smoky, warm spices that pair beautifully with the creamy dressing.
• Healthy & Hearty: High in protein, fresh vegetables, and healthy fats—this salad is sure to satisfy your appetite.
• Meal Prep Friendly: The components can be prepped ahead, making it easy to assemble when you’re ready to serve.
• Diet-Friendly Options: Got dietary preferences? Use cauliflower shawarma for a delicious vegetarian option, or swap in a vegan yogurt for the dressing.

Shawarma Chicken Salad Ingredients

• Chicken: Feel free to use chicken breasts, thighs, or tenders. For a plant-based twist, try our Cauliflower Shawarma!
• Shawarma spice: A blend of ground cumin, ground coriander, turmeric, garlic powder, ground ginger, allspice, cayenne, salt, and pepper. Alternatively, you can use a pre-made shawarma spice blend.
• Lettuce: Little gem or romaine hearts. Crunchy lettuce is perfect for this salad!
• Pickled red onions: These add a tangy, tart punch that contrasts beautifully with the shawarma flavors.
• Cucumber and tomatoes: They provide a fresh crunch and refreshing flavor.
• Greek yogurt: This creamy, tangy base makes the tahini yogurt dressing sing. Opt for plain milk kefir or vegan yogurt if you prefer. If using low-fat yogurt, consider adding a splash of olive oil.
• Tahini paste: This richly flavored paste adds a nutty depth to the dressing.
• Garlic cloves: These bring a punchy aroma to the dressing.
• Ground coriander: Adds warm, earthy, and citrusy notes to the mix.
• Lemon juice: A squeeze of lemon brightens the dressing and thins it out for a perfect drizzle.
• Cilantro: Fresh herbs for a fragrant finish.

How to Make Grilled Chicken Salad

1. Prepare the tahini dressing: In a bowl, whisk together Greek yogurt, tahini paste, minced garlic, coriander, salt, pepper, and lemon juice. Gradually add water until your desired consistency is reached. Stir in chopped cilantro and refrigerate while you prep the salad. This dressing can be made a day ahead for even better flavor!
2. Mix the spices: In a small bowl, combine cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, and pepper; set aside.
3. Marinate the chicken: Brush the chicken with olive oil and rub the spice mixture all over. Make sure each piece is nicely coated, then marinate for at least 30 minutes or up to 48 hours in the fridge for enhanced flavor.
4. Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken until it gets nice grill marks, then move it to a cooler part of the grill or finish cooking it in a preheated 350°F oven until fully cooked (165°F for breasts and tenders, 170°F for thighs). You can also use a grill pan on the stovetop if grilling isn’t an option.
5. Prep the lettuce: Rinse and separate the leaves of little gem lettuce. Tear any larger leaves in half. For extra crispiness, soak them in ice water for about 15 minutes before draining.
6. Assemble the salad: In a large bowl, toss the lettuce with cucumber, pickled onions, and tomatoes. If you’re prepping ahead, you can refrigerate the mix (omit the tomatoes) until you’re ready to serve. Just before serving, add the grilled chicken and spoon the tahini dressing over the top. Serve extra dressing on the side, and garnish with fresh parsley and cilantro.
7. Serve with pita: Pair your salad with crispy pita chips, warm pita bread, or naan to scoop up the goodness.

Chef’s Tips

• Going vegan: Toss cauliflower florets in the shawarma marinade and roast them instead of chicken, using vegan yogurt for the dressing.
• Crispy lettuce trick: Soaking the lettuce in ice water helps it stay extra crisp!
• Perfectly grilled chicken: Let it sit undisturbed for the best char and smoky taste. Allow it to rest before slicing to preserve juices and always slice against the grain.
• Add crunch: Consider topping the salad with toasted pine nuts, crispy chickpeas, or crushed pita chips for extra texture!

Meal Prep & Storage

To prep ahead, you can marinate the chicken and whip up the dressing the night before. The chicken can be marinated for up to 48 hours, and the dressing is good in the fridge for 2-3 days. For leftover storage, keep the salad components separate, especially the chicken and dressing. When ready to enjoy, gently reheat the chicken or serve it cold.

Chicken Shawarma Salad Serving Suggestions

This Chicken Shawarma Salad is incredibly satisfying and nourishing. Enjoy it as a wholesome meal on its own or share it at gatherings with friends and family!

FAQs