Light Chicken Shawarma Salad (Print Version)

A vibrant bowl of spiced grilled chicken, fresh vegetables, and lemon tahini drizzle for a healthy, flavorful meal.

# 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 sliced chicken 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 to 6 minutes per side until golden and cooked through. Remove from heat and let 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. Adjust water gradually to achieve a creamy, pourable consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Arrange cucumber, cherry tomatoes, red onion, carrot, bell pepper, olives, and avocado on top of greens in each bowl.
05 - Top each salad bowl with warm chicken shawarma slices. Drizzle generously with lemon tahini sauce across each portion.
06 - Serve immediately while chicken is still warm, with extra lemon wedges available on the side if desired.

# Expert Tips:

01 -
  • It tastes like a restaurant meal but comes together faster than ordering takeout and costs a fraction of the price.
  • The spice blend is warm and complex without being aggressive, so even people who shy away from bold flavors find themselves asking for seconds.
  • You can prep everything ahead and assemble bowls in minutes, making weeknight dinners feel effortless.
02 -
  • Don't skip the resting period after cooking the chicken—those 5 minutes let the juices redistribute, and the difference between dry and tender is literally just patience.
  • The tahini sauce will thicken as it cools, so if you're making it ahead, add a splash more water when you're ready to serve and give it a quick whisk.
03 -
  • Don't be shy with the tahini drizzle—it's what ties the whole bowl together, and a generous pour makes the difference between good and unforgettable.
  • If your tahini sauce tastes too strong, a pinch of honey balances it perfectly, and if it tastes flat, squeeze in a bit more lemon juice to wake everything up.
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