A chicken shawarma salad that will quickly become your favorite summer dish. It is reminiscent of a chicken shawarma dish you'd order at any fabulous Greek restaurant and is packed full of flavor thanks to the fresh parsley and mint.
This recipe was adapted from and inspired by this recipe by Our Salty Kitchen!
It's been a very busy and fun-filled week here at our house. We are nesting like crazy and trying to get everything put together before baby girl makes her debut in July.
I was so grateful that we had leftover chicken shawarma salad in the refrigerator waiting for me a few nights this week.
Putting together the nursery has definitely been the most exciting, yet most challenging for the two of us.
We are wanting to really take our time in making sure that we being mindful about what we decide on purchasing.
We also understand that she probably won't be spending too much time in the nursery the first few months.
A lot of our family members (aka my mom and grandma) have been reminding me and constantly asking me to finish putting it together, but there is no reason to stress about it when all I really need is:
... am I right? Everything else is a want vs. a need.
I've actually been feeling a lot more stress during the third trimester than I did during the first. I would say this pregnancy has been very, very easy thus far though.
Sure, she moves around very aggressively and constantly, but it warms my heart that I pretty much am always reassured she is doing well in there.
Her being super active is a great sign, and I can't wait to see what her temperament is like after she comes out of me!
But back to this delicious chicken shawarma... you're going to really love on it. Let me tell you why...!
First of all, I love using chicken thighs for any and all recipes I make with chicken in them. They are incredibly succulent, juicy & cook very quickly.
I would say they are the hardest part of the chicken to mess up. I love how easy the marinade is to whip up, and the flavors it lends to the dish are out of this world!
I've realized over the years that adding fresh herbs to salads makes a world of a difference. The fresh parsley and mint in this chicken shawarma salad are so darn refreshing, folks!
I knew I wanted to pair a tahini style dressing with the dish, but I have also come to realize that my Whole30 compliant tzatziki dressing would also be absolutely fabulous on this salad.
I paired the tztaziki with a Greek salad I had made. Naturally (since chicken shawarma is a Greek-inspired recipe), either dressing will compliment this dish wonderfully!
More like this:
You can whip up the marinade for this dish the morning of and let the chicken hang out in it for a few hours in the refrigerator.
However *if you have the time,* I'd recommend letting it settle in the marinade overnight if possible.
You really want all of those lovely ingredients to completely fuse with the chicken.
The dressing can also be made ahead of time, but it's unnecessary as it only takes a few minutes to put together.
Feel free to double up on the amount of chicken you are making, as you'll have plenty of leftover dressing that can be used as a dip after you finish gobbling up this salad!
I know I am going to making this fabulous Whole30 compliant salad all year long.
I recommend keeping the dressing in a separate container in order to keep the components of the salad tasting snappy and fresh for longer.
Be sure to add chicken shawarma salad to your weekly rotation. You're going to be glad you did!
Chicken Shawarma Salad (Paleo and Whole30)
- 2 pounds boneless skinless chicken thighs rinsed and patted dry
- 1/2 cup avocado oil
- 3 garlic cloves minced
- 2 lemons juiced
- 1 tablespoon coriander powder
- 1 tablespoon cumin
- 1 tablespoon ground cardamom
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoon paprika
- 1/2 teaspoon dried turmeric
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups cherry tomatoes halved
- 1 English cucumber chopped
- 1 small red onion thinly sliced
- 1/2 head romaine lettuce chopped
- 1/2 head butter lettuce chopped
- 1/2 cup fresh mint finely chopped
- 1/2 cup fresh parsley finely chopped
- 1 cup tahini sauce see notes
- 3 tablespoons water may need more/less depending on thickness of tahini
- In a small bowl, whisk together the marinade ingredients until well combined.
- Place chicken thighs into a gallon zipper bag and pour the marinade over the chicken pieces. Rub the marinade into the chicken with your hands. Be sure to release all of the air out of the bag and seal it shut. Transfer to the refrigerator to marinade. It needs at least 4 hours, but if you have time, let it sit overnight.
- When you are ready to work with the chicken, preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a rimmed baking sheet with foil or parchment paper.
- Transfer the chicken to the prepared baking sheet. Pour the extra marinade over the chicken. Roast for 30 minutes until it is cooked through. Remove from the oven to let cool and slice into strips. Set aside.
- In a food processor, combine all of the ingredients. Process on high until mixture is thoroughly combined and smooth. If it's too thick, add a bit of water until the sauce/dip reaches desired consistency. I don't usually add very much as I prefer my salad dressings to be on the thicker side. Set aside.
- Layer the tomatoes, cucumbers, and red onions over the salad base. Top with the roasted chicken. Add the tahini dressing and toss well. Serve right away and enjoy.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.