This vibrant Grilled Chicken Salad with Shawarma Spice is bursting with bold Middle Eastern flavor. It’s a fresh, satisfying, and healthy dinner that comes together quickly—ideal for busy weeknights or casual entertaining.Vegan-adaptable.
Looking for a healthy dinner idea? Whether you are entertaining or want a protein-rich weeknight meal, this salad satisfies!
This delicious grilled chicken salad features juicy, grilled chicken marinated in shawarma spices, crisp little gem lettuces, cucumber, tomatoes, tangy pickled onions, and a creamy tahini yogurt dressing that brings it all together.
Why You’ll Love This Grilled Chicken Salad
- Incredible Flavor: The shawarma spice blend infuses the chicken with smoky, warm spices that pair beautifully with the creamy dressing.
- Healthy & Hearty: High in protein, fresh vegetables, and healthy fats—this is a salad that satisfies.
- Meal Prep Friendly: Components can be made ahead and assembled when you’re ready to serve.
- Diet-Friendly Options: Vegetarian? Swap the chicken for our cauliflower shawarma . Vegan? Use a plant-based yogurt alternative for the dressing.
Shawarma Chicken Salad Ingredients
- Chicken: Use chicken tenders, chicken thighs, or chicken breasts. (Or make our Cauliflower Shawarma for a plant-based option!)
- Shawarma spice: Ground cumin, ground coriander, turmeric, garlic powder, ground ginger, allspice, cayenne, salt, and black pepper. Or sub a pre-made shawarma spice.
- Lettuce: Little gem lettuce or romaine lettuce hearts. Crunchy, crisp lettuce works best here!
- Pickled red onions: Adds tangy, tart flavor to contrast the shawarma.
- Cucumber and tomatoes: Adds crunchy texture and a cooling effect.
- Greek yogurt: The creamy, tangy base of the tahini yogurt sauce. You can also use plain milk kefir or vegan yogurt. If using non-fat or low-fat yogurt, add a splash of olive oil.
- Tahini paste: Adds rich and nutty flavor to the tahini yogurt sauce.
- Garlic cloves: For a sharp, aromatic bite in the sauce.
- Ground coriander: Imparts warm, earthy, and citrusy notes to the sauce.
- Lemon juice: Thins out the sauce and elevates with citrusy, bright flavor.
- Cilantro: For a fresh, summery, herby finish.
How to Make Grilled Chicken Salad
1. Whisk tahini dressing. In a jar or bowl, whisk together Greek yogurt, tahini paste, garlic, coriander, salt, pepper, and lemon juice. Add a little water at a time until achieving desired consistency. Stir in cilantro. Refrigerate while moving onto the next step. The dressing can be made in advance.
2. Mix the spices. In a small bowl, combine cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, and pepper.
3. Marinate the chicken. Brush all sides of the chicken with olive oil and rub with spices. Marinate for at least 30 minutes, or up to 48 hours in the refrigerator.
4. Grill the chicken. Bring the grill to medium-high heat. Once ready, place the chicken on the grill and close the lid, cooking until all sides have grill marks. Transfer to a cooler part of the grill or finish the chicken in a 350°F oven until cooked through. Internal temp should be 165F for breasts and tenders or 170F for thighs. You can also use a grill pan on the stovetop!
5. Prep lettuce. Separate the little gem lettuce leaves, tearing any extra-large ones in half. Wash and spin dry, pat dry, or spread out on a towel to air dry. TIP: Soaking them in ice water for 15 minutes before spinning will increase their crisp factor!
6. Assemble. Add the lettuce leaves to a large bowl and toss with cucumber, pickled onions, and tomatoes. If prepping ahead of time, refrigerate until serving, leaving off the tomatoes. Just before serving, add tomatoes and grilled chicken. Spoon dressing over top and serve extra on the side. Top with fresh parsley and cilantro.
Chef’s Tips
- Make it vegan: Mix cauliflower florets with the shawarma marinade and roast, and use vegan yogurt for the dressing.
- Soak the lettuce in ice water for 15 minutes before spinning! This will make it extra crisp!
- For perfectly grilled chicken: Let chicken sit undisturbed to get the perfect char and smoky taste, let rest before slicing to lock in the juices, and slice the chicken against the grain to keep the meat tender.
- Add crunch: Sprinkle the salad with toasted pine nuts, crispy chickpeas, or crushed pita chips for extra texture.
Meal Prep & Storage
To meal prep, marinate the chicken and whisk together the dressing the night before. Chicken can be marinated up to 48 hours in advance, and the dressing can be made 2-3 days ahead of time, stored in the fridge!
To keep leftovers, store components separately, especially the chicken and the dressing. Reheat the chicken gently in a pan or microwave before assembling, or enjoy it cold.
Chicken Shawarma Salad Serving Suggestions
- Serve with warm pita bread or naan or pita chips. This salad could easily be turned into a wrap!
- Serve with a side of tabbouleh , tzatziki, or hummus, or make it into a grain bowl with couscous, quinoa, or Middle Eastern rice for a heartier base.
This Chicken Shawarma Salad is so satisfying and nourishing! Please let us know your thoughts in the comments below. xo Tonia
More Favorite Chicken Salad Recipes
Grilled Chicken Salad with Shawarma Spice
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grill
- Cuisine: Mediteranean
- Diet: Gluten Free
Description
Mouth-watering, crunchy, fresh goodness is here in this amazing Grilled Chicken Salad with Shawarma Spices! Made with little gem lettuce, grilled chicken, pickled onions and topped with tahini yogurt dressing.
Ingredients
Tahini Yogurt Dressing
- 1/2 cup plain Greek yogurt or plain milk kefir- or use vegan yogurt (if using non-fat or low-fat, add a splash of olive oil)
- 3 tablespoons tahini paste
- 1 garlic clove, finely minced
- 1/2 teaspoon ground coriander
- 1/4– 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper, more to taste
- 1 tablespoon lemon juice, more to taste
- 2 tablespoons water (or use brine from pickled onions or pickled peppers, like pepperoncinis)
- 1/2 cup cilantro, finely chopped
Shawarma Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 to 1/4 teaspoon cayenne
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper to taste
*or you can use 1 1/2 tablespoons shawarma spice, premade*
Salad Ingredients
- 16 ounces chicken thighs ( or sub chicken tenders, or chicken breasts)
- 2–3 teaspoons olive oil
- little gem lettuce, 3-4 heads, leaves separated, washed (or sub 2 romaine lettuce hearts, torn)
- 1/3 cup pickled red onions
- 1 cup cucumber, sliced
- 1 cup tomatoes, chopped
Instructions
- Make a batch of quick pickled onions!
- Whisk together tahini dressing: Mix Greek yogurt, tahini, garlic, coriander, salt, pepper and lemon juice. Add water a bit at a time until desired consistency. Stir in cilantro. Refrigerate while preparing the rest. This can be made ahead- it is nice served chilled.
- Mix the spices: Stir together cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, pepper.
- Marinate the chicken: Coat chicken with olive oil and rub with spices, ensure it is evenly coated. Marinate at least 30 minutes and up to 48 hours in the fridge.
- Clean lettuce. Separate the little gem lettuce leaves. Tear any extra-large ones in half, but leave any smaller ones whole. Wash and spin dry or pat dry (or spread out on a towel on the counter and let air dry). Soaking the lettuce in ice water for 15 minutes before spinning will make it crispier, but it is optional!
- Grill the chicken on a pre-heated grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 165°F for breasts and tenders, 175°F for thighs).
- Assemble the Salad: Place the lettuce leaves in a big bowl, and layer on the cucumber, pickled onions, and tomatoes. (At this point, you could refrigerate until serving, leaving off the tomatoes.) Right before serving add tomatoes, grilled chicken and generously spoon dressing over top. Serve extra dressing at the table for those who like it good and saucy! Top with fresh parsley and cilantro leaves if desired.
- Serve with pita chips, pita bread, naan, or other flatbread.
Notes
Pre-prep for best flavor! Marinate the chicken and make the dressing and pickled onions the night before.
Nutrition
- Serving Size: 2 cups
- Calories: 144
- Sugar: 2.6 g
- Sodium: 293.6 mg
- Fat: 5.4 g
- Saturated Fat: 1 g
- Carbohydrates: 6.2 g
- Fiber: 1.7 g
- Protein: 17.1 g
- Cholesterol: 39.3 mg
FAQs
Our shawarma salad is topped with shawarma-marinated grilled chicken, along with pickled onions, cucumbers, tomatoes, and tahini yogurt dressing. So many layers of flavor and texture!
Our favorite dressing for this salad is a tahini yogurt sauce. It’s easy to whip up with Greek yogurt, tahini paste, garlic, coriander, salt, pepper, and lemon juice.
Chicken breasts, tenders, or thighs are marinated in olive oil and a shawarma spice blend (ground cumin, ground coriander, turmeric, garlic powder, ground ginger, allspice, cayenne, salt, and black pepper).
