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Chicken Shawarma Salad | #whole30 #paleo #easy #healthy #fresh |

Chicken Shawarma Salad

  • Author: Ellie
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins



For the chicken marinade:

  • 1 lemon, juiced
  • 1/4 cup avocado oil
  • 2 Tablespoons chicken shawarma spice blend
  • 1 1/2 pounds boneless skinless chicken thighs

For the salad:

  • 1 small head red leaf lettuce, chopped
  • 1 small head romaine, chopped
  • 1/2 cup fresh mint, chopped
  • 1 cup sliced Persian cucumber
  • 1/2 pint grape tomatoes, sliced in half

For the dressing:

  • 1/2 cup tahini
  • 1/4 cup olive oil
  • Juice of half a lemon
  • 1/41/2 cup water
  • 1/4 teaspoon pink salt
  • 1/4 teaspoon pepper


  1. Combine all ingredients for the marinade in a small bowl and whisk together. Place chicken into a plastic bag and pour marinade over the top. Allow the chicken to marinade in the fridge for at least one hour.
  2. Preheat oven to 425 degrees F. Place chicken on a rimmed baking sheet and pour excess marinade over top. Roast for 30 minutes or until cooked through.
  3. While the chicken roasts, prep your salad and dressing. In a large serving bowl, combine all salad ingredients and toss. To a blender add tahini, olive oil, lemon juice, 1/4 cup water, salt and pepper. Blend until fully emulsified. If continue to add up to an additional 1/4 cup water until the dressing reaches your desired consistency. Toss the salad with the dressing (I didn’t use all of the dressing!).
  4. When the chicken is done, allow to rest for 5 minutes and slice into strips. Add chicken to salad and serve immediately.