Chopped Chicken Shawarma Salad Recipe

There are some recipes that just click, becoming an instant, undisputed champion in the family dinner rotation. This Chopped Chicken Shawarma Salad is one of those champions. The first time I made it, I was simply trying to find a healthier way to enjoy the bold, aromatic flavors of shawarma without the heavy wrap. I marinated the chicken, whipped up a quick tahini dressing, and tossed it all together with a mountain of fresh, crunchy vegetables. The reaction was immediate. My husband, usually a man of few words when it comes to food, declared it “the best salad he’s ever had.” My kids, who can be skeptical of anything too “green,” were completely won over by the savory chicken and creamy dressing, happily scooping it all up with toasted pita triangles. It’s vibrant, it’s satisfying, and it makes you feel good from the inside out. Now, it’s our go-to for busy weeknights, light weekend lunches, and even for serving guests. It brings the incredible taste of a street-food classic right to our kitchen table in a way that’s fresh, modern, and utterly delicious.

Why This Chopped Chicken Shawarma Salad Will Be Your New Favorite

Before we dive into the details, let’s talk about what makes this recipe so special. It’s more than just a salad; it’s a complete culinary experience that balances flavor, texture, and nutrition perfectly.

• A Flavor Explosion: The heart of this dish is the chicken shawarma marinade. A symphony of warm spices like cumin, coriander, paprika, and turmeric infuses the chicken with an authentic, deeply savory, and slightly smoky flavor that is simply irresistible.
• Textural Perfection: A great salad is all about texture, and this one delivers. You get the tender, juicy chicken, the crisp crunch of romaine lettuce, the cool snap of cucumbers, the juicy burst of cherry tomatoes, and the sharp bite of red onion. Toasted pita croutons add that final, satisfying crunch.
• The Ultimate Creamy Dressing: The Tahini-Yogurt dressing is the secret weapon. It’s creamy, tangy, nutty, and garlicky, tying all the components of the salad together into a cohesive, mouthwatering whole. It’s so good you’ll want to put it on everything.
• Healthy & Satisfying: Packed with lean protein, fresh vegetables, and healthy fats from tahini and olive oil, this is a meal that nourishes your body while delighting your taste buds. It’s filling enough to be a complete meal, keeping you satisfied for hours.
• Incredibly Versatile & Meal-Prep Friendly: This recipe is a fantastic starting point. You can customize the veggies, add grains, or even swap the protein. Better yet, all the components can be prepped ahead of time, making assembly a breeze for quick weeknight dinners or grab-and-go lunches.

The Magic Behind the Marinade: Understanding the Shawarma Spices

The soul of any good shawarma lies in its spice blend. While traditional shawarma is cooked on a vertical rotisserie, we can replicate that signature flavor at home with a powerful marinade. Each spice plays a crucial role in building layers of complexity.

• Cumin: This provides a warm, earthy, and slightly pungent base note. It’s a cornerstone of Middle Eastern and Mediterranean cooking.
• Coriander: Ground coriander offers a bright, citrusy, and slightly sweet flavor that complements the earthiness of the cumin.
• Smoked Paprika: This is key for imparting that subtle smoky flavor reminiscent of rotisserie cooking. It also gives the chicken a beautiful, rich red hue.
• Turmeric: Known for its vibrant golden color, turmeric adds a mild, peppery, and slightly bitter flavor that brings depth and an earthy warmth.
• Garlic Powder & Onion Powder: These provide a savory, aromatic foundation that infuses the chicken from the inside out. Using the powder form helps it distribute evenly in the marinade.
• Cinnamon & Allspice (Optional but Recommended): A tiny pinch of these “warm” spices adds an authentic background note of sweetness and complexity that you might not be able to pinpoint, but you’d miss if it were gone. It’s the secret to that “what is that amazing flavor?” reaction.

When combined with acidic lemon juice and rich olive oil, these spices create a marinade that not only flavors the chicken but also tenderizes it, ensuring every bite is juicy and packed with flavor.

Complete Chopped Chicken Shawarma Salad Recipe

Here is the full, detailed recipe to guide you through creating this masterpiece in your own kitchen.

Ingredients

For the Chicken Shawarma Marinade:

• 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into small, bite-sized pieces
• ¼ cup olive oil
• ¼ cup freshly squeezed lemon juice (from about 2 lemons)
• 4-5 cloves garlic, minced
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• ½ teaspoon black pepper
• ½ teaspoon salt (or more, to taste)
• ¼ teaspoon ground cinnamon (optional)

For the Creamy Tahini-Yogurt Dressing:

• ½ cup plain Greek yogurt (full-fat for creaminess)
• ⅓ cup tahini (well-stirred)
• ¼ cup water (or more, to thin to desired consistency)
• 3 tablespoons freshly squeezed lemon juice
• 1-2 cloves garlic, minced or grated
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad Assembly:

• 1 large head of romaine lettuce, chopped (about 8 cups)
• 1 large English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh mint (optional, but highly recommended)
• 2 large pita breads, brushed with olive oil and toasted until crisp
• Feta cheese, crumbled (for topping)
• Hummus (for serving, optional)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine all the ingredients for the chicken marinade: olive oil, lemon juice, minced garlic, smoked paprika, cumin, coriander, turmeric, salt, pepper, and optional cinnamon. Whisk until everything is well incorporated.
2. Add the bite-sized chicken pieces to the bowl. Use tongs or your hands to toss the chicken thoroughly, ensuring every piece is generously coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For the best, most developed flavor, allow the chicken to marinate for 2-4 hours. You can even marinate it overnight.

Step 2: Prepare the Creamy Tahini-Yogurt Dressing

1. While the chicken marinates, prepare the dressing. In a medium bowl or a jar with a lid, combine the Greek yogurt, tahini, lemon juice, minced garlic, salt, and pepper.
2. Whisk or shake vigorously until the mixture is smooth and creamy. The tahini may cause the mixture to seize up and become thick initially; this is normal.
3. Slowly drizzle in the water, whisking continuously, until the dressing reaches your desired consistency. You may need more or less water depending on the thickness of your tahini and yogurt. It should be pourable but not watery.
4. Taste and adjust the seasoning. You might want more salt for flavor, more lemon juice for tang, or more garlic for a sharper bite. Set aside in the refrigerator.

Step 3: Cook the Chicken and Prepare the Pita Croutons

1. Heat a tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. The pan should be hot to ensure a good sear.
2. Once the oil is shimmering, carefully add the marinated chicken to the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Overcrowding will steam the chicken instead of searing it.
3. Cook for 4-6 minutes per side, without moving it too much, until the chicken is deeply golden brown, slightly charred in spots, and cooked through.
4. While the chicken is cooking, prepare your pita. Brush the pita breads lightly with olive oil and sprinkle with a pinch of salt and paprika. You can toast them in a toaster oven, a hot pan, or under the broiler for 1-2 minutes per side until golden and crisp. Once cooled, break or chop them into bite-sized “croutons.”
5. Once the chicken is cooked, remove it from the pan and let it rest for a few minutes before adding it to the salad.

Step 4: Assemble the Chopped Shawarma Salad

1. In a very large salad bowl, combine the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.
2. Add the cooked chicken shawarma and the toasted pita croutons to the bowl.
3. Drizzle about half of the prepared tahini-yogurt dressing over the salad. Toss everything together gently until all the ingredients are lightly coated.
4. Serve immediately, passing the remaining dressing at the table for those who want extra. Garnish with a generous sprinkle of crumbled feta cheese.

Nutrition Facts

• Servings: 4 large meal-sized salads
• Calories per serving: Approximately 650-700 kcal (This is an estimate and can vary based on the cut of chicken, amount of oil, and specific brands of ingredients used.)

Preparation Time

• Prep Time: 20 minutes
• Marinating Time: 30 minutes to 4 hours
• Cook Time: 15 minutes
• Total Time (excluding marinating): 35 minutes

How to Serve Your Chopped Chicken Shawarma Salad

This salad is fantastic on its own, but you can elevate the serving experience in several ways to suit any occasion.

• The Classic Big Bowl: Serve it as described in the recipe, tossed together in one giant bowl. This is perfect for a family-style meal where everyone can dig in. Place extra dressing, feta, and a bowl of hummus on the side.
• Deconstructed Salad Bar: For picky eaters or a larger gathering, create a deconstructed salad bar. Arrange each component in its own bowl or on a large platter: a bed of lettuce, bowls of chicken, tomatoes, cucumbers, onions, herbs, pita croutons, and feta. Let everyone build their own perfect salad. This ensures everything stays fresh and crisp until the moment of serving.
• Shawarma Salad Pita Pockets: Stuff the salad mixture into warm, soft pita pockets for a handheld version. This turns the salad into a satisfying sandwich, reminiscent of a traditional shawarma wrap but with the added freshness of the chopped salad. A dollop of hummus inside the pita first is highly recommended.
• Hearty Grain Bowls: To make the meal even more substantial, serve the shawarma salad components over a bed of a cooked grain. Quinoa, farro, couscous, or even brown rice work wonderfully. This adds complex carbohydrates and makes the meal even more filling.

Additional Tips for Salad Perfection (5 Pro Tips)

1. Don’t Skip the Marinating Time: This is the most crucial step for flavor. While 30 minutes works in a pinch, allowing the chicken to marinate for at least 2 hours allows the lemon juice to tenderize the meat and the spices to penetrate deeply. The difference in flavor and texture is significant.
2. Achieve the Perfect Sear on Your Chicken: The key to delicious, non-soggy salad chicken is a hard sear. Get your pan very hot before adding the chicken. Don’t move the chicken around for the first few minutes; let it develop a deep, brown crust. This Maillard reaction creates immense flavor. Also, be sure not to overcrowd the pan.
3. Keep Dressing and Salad Separate for Meal Prep: If you plan to eat this salad over a few days, store the components separately in airtight containers. Keep the chopped veggies together, the chicken in another container, the dressing in a jar, and the pita croutons in a sealed bag at room temperature. Assemble and dress just before eating to prevent a sad, soggy salad.
4. Embrace Chicken Thighs: While chicken breasts are lean and work well, boneless, skinless chicken thighs are a game-changer for shawarma. They have a higher fat content, which makes them incredibly juicy, tender, and much more forgiving if you accidentally overcook them. Their richer flavor stands up beautifully to the bold spices.
5. Taste and Adjust Everything: The recipe is a guide, but your palate is the judge. Taste your dressing before you serve it—does it need more salt or lemon? Taste your salad after tossing—does it need a bit more dressing or a crack of black pepper? A final taste and adjustment is the hallmark of a great home cook.

Frequently Asked Questions (FAQ)

1. Can I make this recipe dairy-free?
Absolutely! The only dairy component is the Greek yogurt in the dressing. To make it dairy-free, simply substitute the Greek yogurt with a dairy-free plain yogurt (like coconut, almond, or soy-based) or replace it entirely. To replace it, use about ¼ cup of tahini, ¼ cup of lemon juice, ¼ cup of olive oil, and thin with water until you reach the right consistency. The result will be a more traditional, tangier tahini sauce.

2. Can I cook the chicken on a grill or in an air fryer?
Yes, both are excellent methods!

• For the Grill: If using whole chicken breasts/thighs, grill them over medium-high heat for 6-8 minutes per side, until cooked through. If using bite-sized pieces, thread them onto skewers (soak wooden skewers in water for 30 minutes first) and grill for 3-4 minutes per side. The grill will add a fantastic char and smoky flavor.
• For the Air Fryer: Place the marinated chicken pieces in the air fryer basket in a single layer. Cook at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through, until the chicken is golden brown and cooked through.

3. What is tahini and where can I find it?
Tahini is a paste made from ground, toasted sesame seeds. It has a nutty, slightly bitter flavor and a texture similar to natural peanut butter. It is a staple ingredient in Mediterranean and Middle Eastern cuisine (it’s the key ingredient in hummus!). You can typically find it in the international aisle of your grocery store, near the nut butters, or in any health food store. Be sure to stir it well before using, as the oil can separate.

4. How can I make this recipe vegetarian or vegan?
This salad is easily adapted. For a fantastic vegetarian version, swap the chicken with a block of extra-firm tofu or two cans of chickpeas.

• For Tofu: Press the tofu for 30 minutes to remove excess water, cut it into cubes, and marinate it just like the chicken. Pan-fry or bake until golden and crispy.
• For Chickpeas: Drain and rinse two 15-oz cans of chickpeas. Pat them very dry. Toss them with 2 tablespoons of olive oil and all the spices from the marinade (you can omit the lemon juice from the initial toss). Roast them at 400°F (200°C) for 20-25 minutes until crispy. For a vegan version, simply follow the dairy-free dressing instructions as well.

5. Is this Chopped Chicken Shawarma Salad low-carb or keto-friendly?
It can easily be made keto-friendly! The main sources of carbs in this recipe are the pita bread and, to a lesser extent, the tomatoes and onions. To make it low-carb and keto-friendly, simply omit the toasted pita croutons. The chicken, most of the vegetables, feta cheese, and the tahini-yogurt dressing are all naturally low in carbohydrates. Ensure your Greek yogurt is plain and unsweetened. The resulting salad is high in protein and healthy fats, making it a perfect keto meal.

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