Chicken Shawarma Salad

A flavorful salad, perfect for meal prep

Shawarma is a delicious, spiced, Middle Eastern classic. And one that I absolutely love! This version includes a spice mixture of cardamon, cumin, and coriander, giving the chicken a wonderfully earth, smoky, and complex flavor. Then it’s diced over refreshing greens, cucumbers, and bell peppers.

Finally, for the dressing, I use a classic Israeli hummus. Or in this case, I use a white bean hummus. You’ll have to check out the recipe to learn why.

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Chicken Shawarma Salad

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 3 lunches

Ingredients
  

For the Chicken

  • 1 1/2 lbs Chicken Thighs
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Cardamon
  • 1 tbsp Ground Coriander
  • 1 tsp Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbsp Avocado Oil

For the Salads

  • 4 cups Mixed Greens
  • 1 Bell Pepper sliced
  • 1/2 cup Matchstick Carrots
  • 1 small Cucumber sliced

Instructions
 

For the Chicken

  • Combine the spices and coat the chicken pieces generously.
  • In a pan, heat the avocado oil over medium-high heat. Sear the chicken on each side until deep brown.
  • Reduce the heat to low, cover the pan and allow the chicken to cook through. About 30 minutes.
  • Remove the chicken from the pan and allow to cool slightly.

For the Salads

  • In your preferred meal prep containers, divide the mixed greens, bell pepper, and cucumbers.
  • Remove the chicken from the bone (if using bone-in), dice and divide over the salads.
  • Refrigerate the salads until ready to eat. Add white bean hummus before enjoying.
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Pair it With

White Bean Hummus


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