If you’re craving a vibrant, flavor-packed salad that feels like a warm hug on a plate, then you absolutely must try this Mouthwatering Chicken Shawarma Salad with Tahini Dressing Recipe. It’s a delightful fusion of tender, spiced chicken thighs, crisp greens, and a luscious, creamy tahini dressing that effortlessly ties all the bright, fresh elements together. Whether you’re making a quick weeknight dinner or impressing friends with a bold and beautiful dish, this recipe brings Middle Eastern flair right into your kitchen with every bite bursting with zesty, smoky, and aromatic flavors.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity and the quality of each ingredient. Every item plays a crucial role—adding texture, freshness, or that unmistakable Middle Eastern touch that makes this meal unforgettable. Let’s walk through the essentials you’ll gather before you start cooking your masterpiece.
- 2 lemons juiced: Adds brightness and a refreshing tang that lifts the entire dish.
- 0.5 cups avocado oil: Rich and buttery, perfect for marinating chicken and bringing healthy fats to the table.
- 3 cloves garlic (minced): Infuses an irresistible aroma and depth into the chicken marinade.
- 1 teaspoon kosher salt: Essential for balancing all the bold flavors perfectly.
- 2 teaspoons cracked black pepper: Adds warmth and a subtle bite that pairs beautifully with the spices.
- 2 teaspoons cumin: Brings earthy, slightly nutty notes that are signature to shawarma.
- 2 teaspoons paprika: Provides a mild sweetness and a gorgeous red hue to your chicken.
- 0.5 teaspoon turmeric: Delivers a vibrant color and a touch of delicate flavor complexity.
- 0.5 teaspoon red pepper flakes: A hint of spice that awakens the palate without overpowering.
- 1.5-2 lbs boneless skinless chicken thighs: Juicy, tender, and perfect for soaking up those exciting flavors.
- 0.5 head romaine lettuce: Crisp and refreshing, the perfect crunchy base.
- 0.5 head butter lettuce: Soft and buttery leaves add luxurious texture to your salad.
- 0.5 cups fresh parsley (chopped): Bursts of herbal brightness that make each bite sing.
- 0.5 cups fresh mint (chopped): Adds a cooling contrast and lifts the salad’s freshness.
- 2 cups cherry tomatoes (halved): Sweet, juicy pops of flavor that balance the spices.
- 0.5 English cucumber (seeded and sliced): Crisp and hydrating for a cool crunch.
- 1 small red onion (thinly sliced): Adds a zesty sharpness that wakes up your taste buds.
- 0.5 cups tahini: The creamy, nutty heart of the dressing that brings everything together.
- 0.25-0.5 cups water: Adjusts the dressing’s consistency until it’s just right.
- 0.25 cups olive oil: Deepens the dressing’s richness and smooth texture.
- 1 each lemon juice (freshly juiced): Another splash of citrus to brighten the tahini dressing.
- Sea salt: To taste, seasoning to perfection.
- Cracked black pepper: To taste, finishing touch for depth.
How to Make Mouthwatering Chicken Shawarma Salad with Tahini Dressing Recipe
Step 1: Prepare the Chicken Marinade
Start by combining the lemon juice, avocado oil, minced garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes in a large bowl. This aromatic marinade is what gives your chicken that authentic shawarma burst of flavor. Toss your chicken thighs in this mixture, making sure every piece is lavishly coated. Let it sit and soak up those spices for at least 20 minutes, or better yet, a few hours if you have the time.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat and gently cook the marinated chicken until it’s golden brown and cooked through, about 6-8 minutes per side depending on thickness. The smell at this point will be utterly irresistible! Once cooked, let it rest for a few minutes before slicing into tender, juicy strips ready to star in your salad.
Step 3: Prepare the Salad Base
While the chicken cooks, prep your greens and veggies. Rinse the romaine and butter lettuce leaves and pat dry, then tear them into bite-size pieces. Toss them together with freshly chopped parsley, mint, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. This fresh and colorful mix adds the perfect balance to the spiced chicken.
Step 4: Make the Tahini Dressing
In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, and a bit of water to reach your desired creaminess. Season with sea salt and cracked black pepper, stirring until silky smooth. The dressing is nutty, tangy, and so rich it’ll complement every ingredient perfectly.
Step 5: Assemble the Salad
Layer your veggies on a large serving platter or bowls. Arrange the sliced chicken on top and drizzle generously with the tahini dressing. Give everything a gentle toss or serve as is for a stunning presentation. Get ready to dive into one of the most satisfying salads you’ve ever tasted!
How to Serve Mouthwatering Chicken Shawarma Salad with Tahini Dressing Recipe
Garnishes
For an extra pop of flavor and visual appeal, sprinkle toasted pine nuts or sliced almonds over the salad. A few scattered pomegranate seeds can add sweetness and a jewel-like color that really elevates the dish. Don’t forget a sprinkle of fresh sumac or a few extra fresh mint leaves to finish it perfectly.
Side Dishes
This salad pairs wonderfully with warm, fluffy pita bread or crispy flatbread chips to scoop up every last bit of dressing and chicken. If you want to make it a heartier meal, serve it alongside some fragrant couscous or a simple lentil stew for a true Middle Eastern feast.
Creative Ways to Present
Try serving the salad in individual mason jars or layered bowls if entertaining guests for a fun and portable option. Alternatively, spread the salad on a large platter and arrange the chicken in a fan pattern for a beautiful centerpiece. Even serving the chicken shawarma salad over a bed of warm quinoa or bulgur wheat is a lovely twist that adds a nutty dimension.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and salad components in airtight containers and store them separately in the fridge. This prevents the greens from getting soggy. Use within 2-3 days for the best texture and freshness.
Freezing
While it’s best to freeze the chicken before assembling the salad, you can freeze cooked marinated chicken thighs in a sealed container or bag for up to 3 months. Thaw overnight in the fridge and then combine with fresh salad ingredients when ready to eat.
Reheating
Reheat leftover chicken gently in a skillet over medium heat until warmed through, or microwave in short bursts to avoid drying it out. Always add fresh salad and dressing after reheating for maximum freshness and crunch.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are more tender and juicy, chicken breast works fine as a leaner option. Just be sure not to overcook it to keep it from drying out.
Is tahini dressing hard to make?
Not at all! This dressing is a simple combination of tahini, lemon juice, olive oil, and water. Whisking these together takes just a few minutes, and you can adjust the consistency with extra water until it’s perfect.
Can I make this salad vegan?
You can swap the chicken for grilled or roasted vegetables like eggplant or mushrooms and keep the tahini dressing for a delicious vegan alternative.
What’s the secret to great shawarma flavor?
The magic comes from a blend of spices like cumin, paprika, turmeric, and garlic combined with lemon juice and oil. Marinating the chicken for at least 20 minutes helps infuse those beautiful flavors.
How do I keep the salad fresh if serving later?
Keep the dressing and chicken separate from the greens until just before serving. Store all components in airtight containers in the fridge to maintain crispness and flavor balance.
Final Thoughts
I wholeheartedly encourage you to make this Mouthwatering Chicken Shawarma Salad with Tahini Dressing Recipe your go-to whenever you want a spectacular, satisfying meal that’s bursting with flavor and texture. It’s colorful, healthy, easy, and a guaranteed crowd-pleaser that brings a touch of the exotic right into your home. Give it a try—you’ll be hooked from the very first bite!
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Mouthwatering Chicken Shawarma Salad with Tahini Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
This mouthwatering Chicken Shawarma Salad with Tahini Dressing is a vibrant and flavorful dish that combines tender, spiced chicken thighs with fresh greens and a creamy tahini dressing. The salad features a zesty lemon and garlic marinade for the chicken, fresh herbs, crisp lettuce, juicy cherry tomatoes, cucumber, and red onion. It’s perfect for a healthy lunch or dinner, offering a delightful balance of smoky, spicy, and fresh flavors.
Ingredients
Chicken Marinade and Shawarma
- 2 lemons, juiced
- 0.5 cups avocado oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons cracked black pepper
- 2 teaspoons cumin
- 2 teaspoons paprika
- 0.5 teaspoon turmeric
- 0.5 teaspoon red pepper flakes
- 1.5–2 lbs boneless skinless chicken thighs
Salad Ingredients
- 0.5 head romaine lettuce
- 0.5 head butter lettuce
- 0.5 cups fresh parsley, chopped
- 0.5 cups fresh mint, chopped
- 2 cups cherry tomatoes, halved
- 0.5 English cucumber, seeded and sliced
- 1 small red onion, thinly sliced
Tahini Dressing
- 0.5 cups tahini
- 0.25–0.5 cups water (to adjust consistency)
- 0.25 cups olive oil
- 1 lemon, juiced
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Prepare the marinade: In a large bowl, combine the lemon juice, avocado oil, minced garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes. Mix well to create a flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, ideally up to 4 hours, to allow the flavors to penetrate the meat.
- Cook the chicken: Heat a large skillet or pan over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until the chicken is fully cooked through and has a nice charred exterior. Remove from heat and let rest for 5 minutes before slicing into strips.
- Prepare the salad base: While the chicken cooks, rinse and dry the romaine and butter lettuce. Tear them into bite-sized pieces and place them in a large salad bowl. Add the chopped parsley, mint, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Make the tahini dressing: In a small bowl, whisk together the tahini, olive oil, freshly squeezed lemon juice, and water. Adjust the water bit by bit to reach a smooth, pourable texture. Season with sea salt and cracked black pepper to taste.
- Assemble the salad: Add the sliced chicken shawarma on top of the salad greens and vegetables. Drizzle generously with the tahini dressing.
- Toss and serve: Gently toss the salad to combine all ingredients and evenly coat with the dressing. Serve immediately for the best flavor and texture.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier.
- Adjust the red pepper flakes in the marinade to control the spice level.
- If tahini is too thick, add more water slowly to avoid a runny dressing.
- This salad pairs well with warm pita bread or rice for a complete meal.
