Chicken Shawarma Chicken Salad

Chicken shawarma salad has been on repeat lately. High protein, low carb, tons of flavor. This is what I wish more healthy recipes felt like. It’s bold, fresh, a little tangy, and actually fills you up. It’s how I eat now. Simple ingredients, Middle Eastern and Mediterranean flavors, and meals that keep me on track without ever feeling like a diet.

By @shredhappens

Original recipe source

Chicken Shawarma Chicken Salad

Cook time: 40 minutes

Servings: 4

Ingredients

  • 1.5 lbs chicken
  • 1 tablespoon olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 0.5 teaspoon cumin
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon cinnamon
  • 2 teaspoons salt
  • 1 tablespoon yogurt
  • 1 lemon lemon juice
  • 2 heads romaine lettuce
  • 0.5 cup dill pickles
  • 1 handful parsley
  • 1 medium red onion
  • 1 lemon lemon juice
  • 0.5 teaspoon salt
  • 0.5 tablespoon sumac
  • 0.33 cup Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 lemon lemon juice
  • 3 cloves garlic cloves
  • 1 tablespoon olive oil
  • 0.25 teaspoon smoked paprika
  • 0.125 teaspoon cumin
  • 1 teaspoon salt
  • 4 pieces pita
  • 0.5 cup feta cheese
  • 1 lemon lemon wedges

Instructions

  1. Start by marinating the chicken. Cut 1.5 lbs of chicken into preferred pieces. Drizzle with 1 tablespoon of olive oil.
  2. Season the chicken with 1 tablespoon each of garlic powder, onion powder, and paprika. Add 1/2 teaspoon cumin, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, and 2 teaspoons salt.
  3. Add 1 tablespoon yogurt and the juice of a lemon to the seasoned chicken. Mix well.
  4. Preheat the oven to 400°F (200°C).
  5. Bake the marinated chicken in the preheated oven for 37 to 40 minutes or until cooked through.
  6. Let the chicken rest for 5 minutes before slicing or dicing.
  7. Prepare the salad base. Shred 2 heads of romaine lettuce. Finely chop 1/2 cup of dill pickles and a handful of parsley.
  8. To make express pickled onions, finely dice a medium red onion and mix with the juice of a lemon, a couple of pinches of salt and 1/2 tablespoon sumac.
  9. For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tablespoons mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tablespoons olive oil, 1/4 teaspoon smoked paprika, a tiny pinch of cumin, and salt.
  10. Pour the yogurt sauce over the salad and toss everything well.
  11. Serve the salad over pita, lavash, or sourdough, and garnish with lemon wedges, crumbled feta, and extra herbs if desired.
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