Chicken Shawarma Salad
Serves 1
Directions
- 1Season chicken with olive oil, garlic powder, onion powder, paprika, cumin, turmeric, cinnamon, salt, yogurt, and lemon juice. Marinate for 2 hours if possible.
- 2Bake, air fry, or sear the chicken and finish in the oven at 400 degrees until cooked through, then let it rest before slicing or dicing.
- 3Prepare salad base by combining shredded romaine, chopped dill pickles, and chopped parsley.
- 4Make pickled onions by mixing diced red onion, lemon juice, salt, and sumac; let sit for 5 minutes.
- 5For the sauce, process yogurt, mayo, lemon juice, garlic, olive oil, smoked paprika, cumin, and salt.
- 6Pour the sauce over the salad and toss well.
Ingredients
- 1.5 lbs chicken
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 2 tsp salt
- 1 tbsp yogurt
- 1 whole lemon
- 2 whole romaine lettuce
- 1/2 cup dill pickles, finely chopped
- 1 handful parsley, chopped
- 1 medium red onion, finely diced
- 1/2 tbsp sumac
- 1/3 cup greek yogurt
- 3 tbsp mayo
- 3 clove garlic
- 1-2 tbsp olive oil
- 1/4 tsp smoked paprika
Tips
- Use any cut of chicken you want.
- You can also use rotisserie chicken.
- Add thinly sliced radishes or shredded cabbage for extra crunch.
- You can use pickled turnips or red onion for the salad base.
- Substitute sour cream for the Greek yogurt in the sauce.
- Serve over pita, lavash, or sourdough.
- Finish with lemon wedges, crumbled feta, and extra herbs.
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