Summer Chicken Shawarma Salad
with creamy tahini dressing
Richly-spiced chicken tops this shawarma-inspired entree salad. With crisp, cooling vegetables and a creamy dressing, it's just right for a hot day.
Smarts: If you've added sumac to your spice rack, this is a great place to use it. Sprinkle it over the salads before serving for a tangy finish.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Garlic - 1 clove
- Lemon juice - 1 Tbsp
- Water - 2 Tbsp
- Oil, olive - 2 Tbsp
- Tahini - 2 Tbsp (sub almond butter)
- Honey - 2 tsp
- Pistachios, shelled - 1/3 cup
- Onions, medium and red - 1 , sliced
- Garlic - 2 cloves , chopped
- Oil, cooking - 2 Tbsp
- Lemon juice - 2 Tbsp
- Cumin, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Cinnamon - 1/4 tsp
- Chicken breasts, boneless and skinless - 1 lb , halved
- Lettuce, butterhead - 8 oz , chopped or torn
- Cucumbers - 12 oz , chopped
- Tomatoes, medium - 2 , chopped
- Cilantro, fresh - 2 Tbsp , roughly chopped (sub parsley)
- Sumac (opt) - 2 tsp , for serving
Choose Cooking Method
Prep
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Pistachios - Shell pistachios if not already shelled. (Can be done up to 5 days ahead)
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Onions / Garlic (both portions) - (If prepping right before cooking, get grill heating before proceeding.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make marinade - Combine garlic (portion for salad), cooking oil, lemon juice (portion for salad), cumin, paprika, coriander, and cinnamon. (Can be done up to 5 days ahead)
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Marinate chicken - Halve chicken breasts lengthwise to thin and tenderize with a fork. Combine chicken with marinade and turn to coat both sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
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Make dressing - In a small bowl, combine garlic (portion for dressing), lemon juice (portion for dressing), water, olive oil, tahini, and honey. Whisk until smooth, adding additional water and / or lemon juice as needed if mixture is too thick. Season with some salt and pepper. (Can be done up to 5 days ahead)
-
Lettuce / Cucumbers / Tomatoes / Cilantro - Prep as directed.
-
Assemble the salad - In a large serving or mixing bowl, combine lettuce, onions, cucumbers, tomatoes, cilantro, and pistachios. Wait to toss until ready to serve.
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Make
-
Heat grill to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil.
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Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
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Sear chicken over high heat for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
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When chicken is finished cooking, transfer to a cutting board and let it rest, covered, for 5 minutes.
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Thinly slice the chicken.
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If dressing was made ahead, give it a stir (you can add a bit of water or warm it slightly in the microwave if it seems too thick to pour). Drizzle dressing over salad until it is dressed to your liking and toss everything together to combine.
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Divide salad among serving plates and top with sliced chicken. Sprinkle sumac (if using) over top of the salads and serve with any remaining dressing. Enjoy!
Prep
-
Pistachios - Shell pistachios if not already shelled. (Can be done up to 5 days ahead)
-
Onions / Garlic (both portions) - (If prepping right before cooking, get oven heating before proceeding.) Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Make marinade - Combine garlic (portion for salad), cooking oil, lemon juice (portion for salad), cumin, paprika, coriander, and cinnamon. (Can be done up to 5 days ahead)
-
Marinate chicken - Halve chicken breasts lengthwise to thin and tenderize with a fork. Combine chicken with marinade and turn to coat both sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
-
Make dressing - In a small bowl, combine garlic (portion for dressing), lemon juice (portion for dressing), water, olive oil, tahini, and honey. Whisk until smooth, adding additional water and / or lemon juice as needed if mixture is too thick. Season with some salt and pepper. (Can be done up to 5 days ahead)
-
Lettuce / Cucumbers / Tomatoes / Cilantro - Prep as directed.
-
Assemble the salad - In a large serving or mixing bowl, combine lettuce, onions, cucumbers, tomatoes, cilantro, and pistachios. Wait to toss until ready to serve.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
-
Heat a skillet or grill pan over medium-high heat and brush with some oil.
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Sear chicken on both sides for 2 to 3 minutes. Lower heat to low-medium, cover with foil or a lid, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
-
When chicken is finished cooking, transfer to a cutting board and let it rest, covered, for 5 minutes.
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Thinly slice the chicken.
-
If dressing was made ahead, give it a stir (you can add a bit of water or warm it slightly in the microwave if it seems too thick to pour). Drizzle dressing over salad until it is dressed to your liking and toss everything together to combine.
-
Divide salad among serving plates and top with sliced chicken. Sprinkle sumac (if using) over top of the salads and serve with any remaining dressing. Enjoy!
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