This recipe for chicken shawarma salad is a flavorful, fresh, easy weeknight dinner. Each bite is crisp, bright, and bursting with flavor. This is the perfect whole food summer weeknight dinner recipe! #healthy #wholefood #realfood #eatclean
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5 from 4 votes

Chicken Shawarma Salad with Tahini Dressing

Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight paleo dinner. Each bite is crisp, bright and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Course Main Course, Salad
Cuisine Gluten Free, Grain Free, Lebanese, Paleo, Whole 30
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 40 minutes
Servings 4
Calories 844kcal
Author Danielle


Chicken Shawarma

  • 2 lemons juiced
  • 1/2 c. avocado oil
  • 3 garlic cloves minced
  • 1 tsp kosher salt
  • 2 tsp cracked black pepper
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1.5-2 lb boneless skinless chicken thighs


  • 1/2 head romaine lettuce
  • 1/2 head butter lettuce
  • 1/2 c. fresh parsley chopped
  • 1/2 c. fresh mint chopped
  • 2 c. cherry tomatoes halved
  • 1/2 english cucumber seeded and sliced
  • 1 small red onion thinly sliced

Lemon Tahini Dressing

  • ½ c. tahini
  • ¼ - ½ c. water
  • ¼ c. olive oil
  • 1 lemon juiced
  • sea salt to taste
  • cracked black pepper to taste


  • In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
  • When you're ready to cook, preheat the oven to 425. 
  • Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.
  • While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
  • Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
  • Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.


Marinating Time:  Marinate at least three hours, and up to overnight. I most frequently start the marinade first thing in the morning for dinner.
I use an adapted version of Oven Roasted Chicken Shawarma from NY Times Cooking and it's perfect every single time.


Calories: 844kcal | Carbohydrates: 16g | Protein: 50g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0g | Cholesterol: 166mg | Sodium: 902mg | Potassium: 389mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2750% | Vitamin C: 42.1% | Calcium: 90% | Iron: 5.6%