Chicken Shawarma Salad Recipe
A Middle Eastern-inspired marinade for chicken, then grilled and served over a bed of greens.
Servings 4 people
Calories 817kcal
Cost 15
Ingredients
- 4 chicken breasts skinless and boneless
- 4 to 5 cups romaine lettuce chopped
- 1 cucumber chopped
- 1 red onion thinly sliced
- 1 cup grape tomatoes halved
- ¼ cup olive oil
- 3 tbsp. lemon juice
- 4 garlic cloves minced
- 1 tsp. ground cumin
- 1 tsp. paprika
- ¼ tsp. turmeric
- Sea salt and freshly ground black pepper
- ¾ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 garlic cloves minced
- Zest of 1 lemon
- Sea salt and freshly ground black pepper
Instructions
- In a small bowl, combine all the marinade ingredients.¼ cup olive oil, 3 tbsp. lemon juice, 4 garlic cloves, 1 tsp. paprika, ¼ tsp. turmeric, Sea salt and freshly ground black pepper, 1 tsp. ground cumin
- Place chicken in the marinade and refrigerate for 30 minutes or up to 2 hours.4 chicken breasts
- Preheat the grill to medium-high heat.
- Grill chicken on the preheated grill for 10 to 15 minutes per side or until no longer pink.
- Remove chicken from heat and set aside.
- Combine all the ingredients for the dressing, and season to taste. Whisk until the dressing is well emulsified.¾ cup extra virgin olive oil, ¼ cup fresh lemon juice, 2 garlic cloves, Zest of 1 lemon, Sea salt and freshly ground black pepper
- Slice the chicken into thin strips.
- Assemble the salad in a big bowl, combining the romaine lettuce, cucumber, red onion, tomatoes, and lemon dressing; toss gently.4 to 5 cups romaine lettuce, 1 cucumber, 1 red onion, 1 cup grape tomatoes
- Serve salad in platters topped with sliced chicken.
Nutrition
Calories: 817kcal | Carbohydrates: 12g | Protein: 56g | Fat: 61g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Cholesterol: 146mg | Sodium: 141mg | Potassium: 883mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5119IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 4mg