Chicken Shawarma Salad
Juicy chicken, crisp vegetables, crunchy pita chips, and creamy tahini dressing make every bite burst with flavor.
By Ree Drummond
Jump to recipe
Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
If you're looking for a hearty salad that actually eats like dinner, this chicken shawarma salad is just the ticket. Chicken thighs are marinated in a blend of Greek yogurt, lemon, garlic, and warm spices like cumin, paprika, coriander, and allspice and then grilled until lightly charred and perfectly juicy, giving them all the delicious flavors of classic chicken shawarma. Pile that on top of crisp romaine with fresh vegetables, crunchy pita chips, and a creamy tahini dressing, and you've got a meal that's anything but boring.
One of my favorite things about this recipe is that it feels fresh and satisfying at the same time. The tangy yogurt marinade keeps the chicken tender and flavorful, while the homemade tahini dressing ties everything together with its creamy, nutty flavor. Those crunchy pita chips are the finishing touch that makes this salad irresistible.
Whether you're firing up the grill for an easy weeknight dinner or meal prepping for the week, this chicken shawarma salad is a great way to switch up your salad routine.
Why do you marinate the chicken in Greek yogurt?
Greek yogurt helps tenderize the chicken while adding tangy flavor. Combined with lemon juice, garlic, and warm spices, the yogurt marinade keeps the chicken thighs juicy and flavorful as they cook on the grill.
Can you make chicken shawarma salad ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and prepare the tahini dressing up to 1 day ahead. Store the dressing and chopped vegetables separately, then grill the chicken and assemble the salad just before serving so the lettuce and pita chips stay crisp.
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Ingredients
- 3/4 cup plus 2 Tbsp. plain Greek yogurt
- 3 Tbsp. olive oil, plus more for the grill
- Juice of 2 lemons
- 4 garlic cloves, grated
- 2 3/4 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. black pepper
- 1/4 tsp. allspice
- 2 lb. boneless, skinless chicken thighs
- 1/4 cup tahini
- 10 cups chopped romaine lettuce (from 2 to 3 hearts)
- 1 cup lightly crushed pita chips
- 1 cup cherry tomatoes, quartered
- 1/2 cup fresh parsley, chopped
- 1/3 cup pepperoncini, sliced
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
Directions
- Step 1Make the marinade: Whisk ¾ cup yogurt, 2 tablespoons olive oil, the juice of 1 lemon, 3 garlic cloves, and 1½ teaspoons salt in a large bowl. Stir in the cumin, paprika, coriander, pepper, and allspice.
- Step 2Add the chicken and toss to coat. Cover and let marinate at room temperature for 15 minutes.
- Step 3Meanwhile, make the dressing: Whisk the tahini and 2 to 3 tablespoons warm water in a medium bowl until smooth. Whisk in the remaining 1 tablespoon olive oil, 2 tablespoons yogurt, 1 garlic clove, the juice of 1 lemon, and 1¼ teaspoons salt.
- Step 4Preheat a grill or grill pan to medium and oil the grates. Working in batches if needed, grill the chicken until well marked and cooked through, 5 to 6 minutes per side (an instant-read thermometer should register 165˚F). Remove to a cutting board and let rest 5 minutes before slicing.
- Step 5Combine the lettuce, pita chips, cherry tomatoes, parsley, pepperoncini, cucumber, and red onion in a large bowl. Pour the dressing over the salad and toss to coat. Divide among bowls and top with the sliced chicken.
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