Chopped Chicken Shawarma Salad

Recipe and Photo by Karen of Familystyle Food and @familystylefood

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Chopped Chicken Shawarma Salad

Fresh chopped Mediterranean salad bursting with flavorful vegetables, green herbs and Middle Eastern street cart-style spiced grilled chicken.

  • Author: Karen of FamilyStyle Food | @familystylefood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: Middle Eastern
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Ingredients

SHAWARMA SPICE RUB:

  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg

LEMON TAHINI DRESSING:

  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 garlic clove, finely chopped or grated
  • 1 tablespoon tahini paste
  • 1/2 teaspoon Shawarma Spice Blend

QUICK PICKLED RED ONION

  • 1/2 teaspoon sugar
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 1 red onion, thinly sliced

ASSEMBLE THE SALAD

  • 2 boneless, skinless chicken breasts (about 1 pound)
  • Kosher salt
  • 2 cups mixed color cherry/grape tomatoes, cut into quarters
  • 4 Persian cucumbers, chopped into 1/2-inch pieces
  • 4 green onions, thinly sliced
  • 1/2 cup each picked fresh cilantro, Italian parsley, mint and/or dill
  • 2 cups each torn romaine lettuce and arugula
  • 1/2 cup crumbled feta cheese
  • [1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red chili]
  • 1/4 cup thick plain yogurt, such as labneh or Greek
  • Warm pita bread, sliced into quarters

Instructions

  1. Make the spice mix: Put the ingredients for the spice rub in a jar. Cover and shake well to mix.
  2. Make the dressing: Whisk together all ingredients in a small bowl. For a creamier, emulsified dressing blend in a mini food processor or blender.
  3. Make the pickled onion: Put 1/2 teaspoon salt and the sugar in a medium bowl. Add 1 tablespoon of the lemon juice and whisk to dissolve. Add the red onion in the bowl and toss together. Set aside or cover and refrigerate up to 1 day ahead.
  4. Sprinkle the chicken evenly with 1 teaspoon salt and 2 tablespoons of the Shawarma spice rub. Set aside while preparing the vegetables for the salad, or cover and refrigerate up to 1 day ahead.
  5. Put the tomatoes, cucumbers, and green onions in a large salad bowl. Drain the red onion and add to the bowl.
  6. Pile the herbs together on a cutting board and finely chop. Add the herbs to the bowl, along with the romaine, arugula, feta, Aleppo chili pepper and a pinch of salt.
  7. Cook the chicken on a medium-hot outdoor grill until firm and no longer pink, about 6 minutes per side. Or cook indoors under a hot, preheated broiler with the oven rack 6 inches from the heat source, about 6 minutes per side. Let the chicken rest 10 minutes, then slice into bite-sized chunks.
  8. Add the chicken to the bowl. Drizzle about half the dressing over and toss to mix. Taste for seasoning, adding more dressing, salt, pepper or chili if you like.
  9. Spread a tablespoon of yogurt on each serving bowl or plate. Serve the salad over the yogurt with the pita on the side.

Notes

To make this a vegetarian salad, omit the chicken and use chickpeas instead – try the crunchy roasted chickpeas in this recipe, using 2 teaspoons of the Shawarma rub.

The spice rub recipe makes a little more than you’ll need to make the salad. Store in a covered jar.

For more of Karen’s FamilyStyle Food recipes, visit her website or @familystylefood

Keywords: Salad, middle eastern, chicken, shawarma, pickled red onions, tomatoes, Persian cucumbers, feta cheese, tahini, lettuce, pita bread

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3 Simple Steps

To a freshly tossed salad


Pop

Simply expand the bowl by pulling on the specially designed base.


Pour

Add your favorite dressing (use the convenient dressing cup!).


Shake

Enjoy a freshly tossed salad for the premium salad experience.

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