Chicken Shawarma Salad

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For many years this salad has been in regular, almost weekly rotation in our house. The chicken marinade is adapted from Sam Sifton's incredibly popular Chicken Shawarma recipe and one I have a hard time beating. Marinated and roasted, this chicken is perfection piled on top of greens or tucked in naan or lavash bread for a wrap.

Prep Time30

Cook Time40

Marinade1

Course: Main Course, Salad

Cuisine: Mediterranean

Keyword: chicken, mediterranean, salad

Servings:

Calories: 746kcal

Author: Christina Shoup

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