Easy Chicken Shawarma Salad with Tahini Dressing Recipe 

Easy Chicken Shawarma Salad with Tahini Dressing: toasty spices, tender chicken, fresh veggies, and zesty lemon tahini dressing. Delicious and light enough for lunch or dinner. Low carb, keto, paleo, and Whole30-compliant. 

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Ingredient

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CHICKEN MARINADE: – 3 chicken breasts boneless and skinle – 4 Tablespoons fresh lemon juice – ½ cup extra virgin olive oil – 2 teaspoons sea salt – 1 Tablespoon sweet paprika – 1 Tablespoon ground sumac  – ½ teaspoon ground coriander – ½ teaspoon cayenne pepper – ½ teaspoon ground turmeric – ½ teaspoon freshly ground black pepper – ⅛ teaspoon ground cinnamon – 4 garlic cloves  – 1 teaspoon finely grated lemon zest TO ASSEMBLE: – 6 cups assorted greens  – 2 ripe medium tomatoes  – 2 cups sliced cucumber GARLIC TAHINI DRESSING: – 1 packed cup cilantro leaves with tender stems  – 2 scallions sliced – ½ cup well-stirred tahini  – ½ cup water – ¼ cup fresh lemon juice or lime juice – 1 medium garlic clove – ½ teaspoon fine salt salt more to taste MARINATED RED ONIONS: – ½ medium red onion – ¾ cup extra virgin olive oil – 2 Tablespoon red wine vinegar – 1 Tablespoon dried oregano

Ingredient

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Marinate chicken:  The thickest part of the chicken breasts should be 0.8 inches (2 cm). Make sure they're the same thickness to cook evenly. 

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Step 1

Instructions

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Whisk together lemon juice, olive oil, salt, ground sumac, or 2 tablespoons lemon zest, ground coriander, cayenne pepper, ground turmeric, freshly ground black pepper, ground cinnamon, chopped garlic cloves, and lemon zest in a large bowl. 

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Step 2

Add the chicken and rub the marinade around it with clean hands. Wrap firmly in foil or plastic. You could alternatively put the chicken breasts in a large zipper bag.  

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Step 3

Squish the marinade around the chicken and seal the bag tightly (removing air before zipping). Marinate 24 hours in the fridge. If time is short, marinate for 30 minutes before cooking. 

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Step 4

Bake chicken:  Before cooking, let overnight-marinated chicken sit at room temperature for 30 minutes. Preheat oven to 425º.  

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Step 5

Bake the chicken for 16-18 minutes or until the internal temperature reaches 165°F on a parchment-lined baking sheet or dish. For crispier chicken, broil on high for 3 minutes (watch it). 

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Step 6

Take the chicken out of the oven and loosely cover the baking dish for 5-10 minutes to let its residual heat cook it and redistribute its juices. Make the dressing, onions, and salad while the chicken cooks.  

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Step 7

Make the tahini dressing:  Blend all ingredients (or prepare it by hand). Purée until smooth, scraping down the blender sides as needed. Taste and season as needed. 

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Step 8

Prepare marinated red onions: Blend all ingredients (or prepare it by hand). Use a glass cup to measure olive oil. Stir in vinegar and oregano. Pour mixture over onions and press down until submerged in oil. 

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Step 9

Cover and let stand 12 hours at room temperature before serving. My kitchen gets hot after 12 hours, so it goes in the fridge. 

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Step 10

Salad prep and assembly:  Place greens on a platter or bowl. Top with chicken, tomatoes, cucumbers, and red onions. cucumbers, red onions. Apply tahini dressing and enjoy! 

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Step 11

Also see

Quick and Easy Pasta with Zucchini Recipe

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