Description
This Chicken Shawarma Salad with Tahini Dressing is a vibrant, flavorful dish combining marinated oven-roasted chicken thighs with a fresh herb and lettuce salad, cherry tomatoes, cucumbers, and red onions, all topped with a creamy, tangy tahini dressing. Perfect for a nutritious, Mediterranean-inspired meal that can be prepared ahead and comes together in under an hour.
Ingredients
Marinade & Chicken
- 2 lemons, juiced
- 1/2 cup 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
Salad
- 1/2 head romaine lettuce
- 1/2 head butter lettuce
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 2 cups cherry tomatoes, halved
- 1/2 English cucumber, seeded and sliced
- 1 small red onion, thinly sliced
Tahini Dressing
- 1/2 cup tahini
- 1/4 – 1/2 cup water
- 1/4 cup olive oil
- 1 lemon, juiced
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together lemon juice, avocado oil, minced garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes until well combined. This marinade will infuse the chicken with rich Middle Eastern flavors.
- Marinate the Chicken: Place the boneless skinless chicken thighs into a gallon-sized zipper bag. Pour the marinade over the chicken, then rub it into the meat with clean hands. Press out the air from the bag, seal it tightly, and place it in the refrigerator to marinate for at least a few hours or preferably overnight for maximum flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C) to ensure a crispy, well-roasted chicken.
- Roast the Chicken: Remove the chicken thighs from the marinade and lay them on a rimmed baking sheet. Pour any remaining marinade over the chicken. Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through and slightly browned. Once done, allow the chicken to cool for a few minutes before slicing into 1/2-inch thick strips.
- Prepare the Salad: While the chicken roasts, chop the romaine and butter lettuce heads and mix them in a large bowl. Add freshly chopped parsley and mint. Halve the cherry tomatoes, slice the seeded cucumber, and thinly slice the red onion. Layer these vegetables on top of the herb and lettuce base, creating a colorful and fresh salad foundation.
- Make the Tahini Dressing: In a blender, combine tahini, olive oil, lemon juice, sea salt, cracked pepper, and start by adding 1/4 cup of water. Blend until the mixture is creamy and emulsified. Add additional water gradually to reach the consistency you prefer; around 1/2 cup is ideal for a pourable salad dressing. Adjust seasoning as needed.
- Assemble the Salad: Top the layered salad with the sliced roasted chicken. Drizzle the tahini dressing generously over the top or serve on the side. Serve immediately to enjoy the fresh, vibrant textures and flavors.
Notes
- Marinate chicken for at least 3 hours or overnight for deeper flavor.
- Use boneless skinless chicken thighs for juicier and more flavorful meat than chicken breast.
- The tahini dressing can be made ahead and refrigerated for up to 3 days; stir before serving.
- Adjust red pepper flakes to your preferred spice level.
- Optional additions include pickled onions, toasted pine nuts, or a sprinkle of sumac for extra authenticity.
- Serve with warm pita bread or over cooked rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern
