Of all the salads my family enjoys, this Chicken Shawarma Salad has been a regular in our rotation for years. Along with Southwest Chicken Salad and Cobb Salad, it’s a staple that never gets old. The combination of crisp lettuce, crunchy veggies, and flavorful marinated roasted chicken creates a dish that’s both healthy and satisfying. For a little extra kick, we love topping it with a drizzle of spicy sriracha and a dollop of creamy hummus.
Quick and Easy Marinated Chicken
One of the best things about this salad is how quick and easy it is to prepare. The chicken takes just minutes to marinate, and you can even do this in the morning. When it’s time for dinner, simply roast the chicken while assembling the rest of the salad. If the weather allows or if you find it easier, you can also grill the chicken.
A Healthier Alternative to Takeout
While takeout isn’t a frequent occurrence for our family, when the week just gets too hectic or we don’t feel like cooking, we tend to order salads just like this one from one of two local Mediterranean fast-casual spots. However, with this salad being so simple to make, we rarely feel the need to order out. My husband and I are big fans of salads, while our kids enjoy this flavorful chicken stuffed into flatbread with all the toppings. It’s a win-win for everyone!
Perfect for Entertaining
This salad is also perfect to make as part of a Mediterranean spread for entertaining. Simply put out all the salad toppings, sliced chicken and warm flatbread wrapped in a kitchen towel and let people serve themselves. I cannot count how many times we’ve entertained this way and our family and friends have always loved it.
Happy cooking,
Christina
Chicken Shawarma Salad
Ingredients
Chicken Marinade
- 2 lemons, juiced
- ¼ cup olive oil
- 6 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- ½ tsp turmeric
- pinch ground cinnamon
- pinch crushed red chili flake
- 2 ½ pounds boneless, skinless chicken thighs
Salad
- 6-8 cups mix of romaine lettuce and mixed greens
- 1 cup cherry or chopped tomato
- 2 persian cucumbers, halved and sliced
Optional Salad Ingredients
- kalamata olives, sliced in half
- pickled red onions or cabbage
- crumbled feta
- fresh herbs such as parsley, cilantro or mint
- sriracha sauce
Lemon Vinaigrette
- ½ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ tsp honey
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
Chicken
- Combine all the ingredients in a large bowl, whisk to combine, then add the chicken. Toss well to coat. Cover and refrigerate for at least 1 hour, or up to 12 hours.
- When ready to cook, heat the oven to 425℉. Line a rimmed baking sheet with foil. Remove the chicken from the marinade, allowing the excess to drain off before arranging it on the prepared pan. Make sure the chicken is not crowded to allow for browning rather than steaming. Use an additional sheet pan if necessary.
- Roast the chicken until cooked through, browned and crisp in places, about 40-45 minutes. Remove from the oven and place on a cutting board, allowing to rest for at least 5 minutes before slicing.
Vinaigrette
- Add all ingredients to a jar with a tight fitting lid and shake until emulsified.
Salad
- Add all ingredients to a large bowl. Add enough vinaigrette to coat the leaves. Divide onto plates and top with chicken and any additional toppings.
Nutrition
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