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Chicken Shawarma Salad is a delicious salad that will become your go-to salad the second you taste it. First, the chicken is spiced with cumin, coriander, smoked paprika, cardamom, salt, black pepper, cayenne, and turmeric. The chicken is also marinated in yogurt, so the spices can infuse into the meat and then roasted until golden brown. Next, the juicy chicken is placed on a bed of romaine lettuce, butter lettuce, parsley, mint, tomatoes, and avocados before being drizzled with a creamy tahini sauce. Chicken Shawarma Salad is a filling, healthy, delicious dinner or lunch. Serve with pita bread and Instant Pot Hummus.
How many calories is in a chicken shawarma salad?
There are 530 calories in Chicken Shawarma Salad.
Is a chicken shawarma healthy?
It depends on the ingredients used to make chicken shawarma. This chicken shawarma contains skinless chicken thighs containing less saturated fat than skin-on chicken thighs. It also has Greek yogurt, a good source of protein. We also used olive oil, which is rich in heart-healthy mono-unsaturated fats. We also served the chicken shawarma on greens tossed with cherry tomatoes, avocados, and cucumbers. So it contains lots of fiber, vitamins, and minerals.
What does shawarma chicken taste like?
Shawarma chicken is rich and flavorful. It has savory, tangy, and spicy flavors.
Can we eat shawarma next day?
Yes, you can eat shawarma the next day. It will last for 3-5 days stored in an airtight container in the fridge.
- 1/2 cup Olive Oil
- 1/4 cup Greek Yogurt
- 3 Garlic Cloves, minced
- Juice of 2 Lemons
- 2 teaspoons Ground Coriander
- 2 teaspoons Cumin
- 1 teaspoon Ground Cardamom
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cayenne Pepper
- 1 tablespoon Smoked Paprika
- 1/2 teaspoon Ground Turmeric
- 1 pound Boneless Skinless Chicken Thighs
- 2 cups Romaine Lettuce, leaves torn
- 2 cups Butter Lettuce, torn
- 1/4 cup Fresh Mint Leaves
- 1/4 cup Fresh Parsley Leaves
- 1 cup Cherry Tomatoes, halved
- 1 English Cucumber, sliced
- 1 large Avocado, diced
- 1 Small Red Onion, thinly sliced
- 1 cup Tahini Sauce
- 1/4 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Salt
- 1 Lemon, juiced
- 3 tablespoons Water
Whisk the olive oil, reserving 1 tablespoon for searing the chicken, Greek yogurt, garlic, lemon juice, coriander, cumin, cardamom, kosher salt, black pepper, cayenne pepper, smoked paprika, and turmeric in a large bowl until combined.
Place the chicken thighs into the bowl with the marinade and toss to coat the chicken in the marinade. Cover the chicken thighs with plastic wrap and place them in the fridge to marinate for 4 hours or overnight.
Place the chicken into the pan searing on both sides to brown and cook it until the chicken has reached an internal temperature of 165 °F using a kitchen thermometer or until the center is no longer pink on the inside.
Remove the chicken thighs from the oven. Let them cool for 5 minutes before slicing them into strips.
Add the mint, parsley, cherry tomatoes, English cucumber, avocado, and red onions.
Add the warm chicken thighs before pouring the dressing over the chicken shawarma salad and serving.
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