Grilled Chicken Salad with Shawarma Spice Recipe
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.
How to Make the Best Grilled Chicken Salad with Shawarma Spice
This Grilled Chicken Salad with Shawarma Spice is a celebration of Mediterranean flavors that brings together tender, aromatic grilled chicken with crisp fresh vegetables and a creamy tahini yogurt dressing. The homemade shawarma spice blend—featuring cumin, coriander, turmeric, and a touch of cayenne—transforms simple chicken into something truly extraordinary.
What makes this salad special is the combination of textures and flavors. The crunchy little gem lettuce provides the perfect base, while pickled red onions add a tangy bite that cuts through the richness of the tahini dressing. Fresh cucumbers and ripe tomatoes bring brightness to every forkful, making this a satisfying meal that doesn’t weigh you down.
The tahini yogurt dressing is the secret weapon here—creamy, garlicky, and infused with fresh cilantro, it ties everything together beautifully. This salad is perfect for meal prep, summer gatherings, or anytime you’re craving something healthy that doesn’t compromise on flavor. Serve it with warm pita bread for a complete Mediterranean feast.
Grilled Chicken Salad with Shawarma Spice
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
Shawarma Spice Blend
Salad
Instructions
Tahini Yogurt Dressing
- Mix Greek yogurt, tahini, garlic, coriander, salt, pepper and lemon juice in a bowl.
- Add water a bit at a time until desired consistency is reached.
- Stir in cilantro and refrigerate while preparing the rest. This can be made ahead—it's best served chilled.
Shawarma Chicken
- Stir together cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, and pepper.
- Coat chicken with olive oil and rub with spices, ensuring it is evenly coated.
- Marinate for at least 30 minutes and up to 48 hours in the fridge.
- Grill on a preheated grill over medium-high heat with the lid closed until all sides have nice grill marks.
- Move to a cooler part of the grill or finish cooking in a 350°F oven until cooked through (175°F for thighs).
Assemble Salad
- Separate the little gem lettuce leaves and wash thoroughly. Soaking in ice water for 15 minutes before spinning will make them crispier.
- Place the lettuce leaves in a big bowl and layer on the cucumber, pickled onions, and tomatoes.
- Slice the grilled chicken and arrange on top of the salad.
- Generously spoon dressing over top and serve extra dressing at the table.
Notes
- Make a batch of quick pickled onions ahead of time for best results.
- You can substitute chicken thighs with chicken tenders or chicken breasts.
- For a vegan option, use plant-based yogurt in the dressing.
- Serve with pita chips, pita bread, naan, or other flatbread.
