Easy Chicken Shawarma Salad

This chicken shawarma salad transforms the bold flavors of Middle Eastern street food into a fresh, vibrant meal that's ready in just 25 minutes. Crispy shawarma-spiced chicken sits atop a bed of crunchy vegetables and homemade pita chips, all brought together with a creamy yogurt dressing for a satisfying yet light dinner.

I first created this recipe during a hot summer week when I wanted something substantial but refreshing. My family now requests it whenever we have leftover rotisserie chicken, and it's become our go to solution for quick weeknight dinners.

Ingredients

• Rotisserie chicken: Provides a flavorful protein base while saving significant preparation time
• Shawarma spice blend: Delivers authentic Middle Eastern flavor without needing a dozen individual spices
• Greek yogurt: Creates a creamy dressing base with extra protein and tangy flavor
• Pickled pepper brine: Adds brightness to the dressing without needing extra ingredients
• Tahini: Brings nutty depth to the dressing and authentic shawarma flavor
• Fresh vegetables: Offer varying textures and nutritional value
• Pita bread: Transforms into crunchy homemade croutons that complement the meal perfectly
• Feta cheese: Adds salty creaminess that balances the spiced chicken

Step-by-Step Instructions

Prep the Vegetables:

Cut cucumber into half inch pieces for refreshing crunch. Halve the cherry tomatoes to release their juicy sweetness. Thinly slice red onion to provide sharp flavor without overwhelming the dish. Cut romaine into quarter inch strips for the perfect salad base texture. Everything goes into one bowl for efficient preparation.

Make the Yogurt Dressing:

Grate fresh garlic directly into a bowl for maximum flavor dispersion throughout the dressing. Add Greek yogurt for creaminess, pickled pepper brine for acidity, water to achieve the perfect consistency, and tahini for nutty depth. Season with salt and pepper after tasting to ensure perfect balance. This dressing brings creaminess and tang that complements the spiced chicken beautifully.

Crisp the Shawarma Chicken:

Heat olive oil until properly shimmering to ensure proper browning. Add shredded chicken, reserved onions, and shawarma spice blend, tossing thoroughly to ensure even coating. Spread into an even layer to maximize contact with the hot pan. Cook with occasional stirring until you achieve golden brown crispiness in spots, about 5 minutes. The chicken should develop crispy edges while remaining tender inside.

Deglaze and Transfer:

Add water to the hot pan and use a wooden spoon to scrape up all the flavorful browned bits from the bottom. These caramelized spices contain concentrated flavor that will coat the chicken. Transfer to a plate once the liquid has been absorbed and the chicken is coated with the intensified spices.

Make Pita Chips:

Use the same flavorful pan to toast torn pita pieces. The remaining oil and spice residue will season the bread. Toss to ensure even coating with oil and cook until golden brown, flipping occasionally for even toasting. This creates crispy homemade pita chips with shawarma flavor notes.

Assemble the Salad:

Add the yogurt dressing to the vegetable bowl and toss until everything is evenly coated. Sprinkle drained pickled peppers over the dressed vegetables. Top with the crispy shawarma chicken and homemade pita chips. Crumble feta cheese over everything for creamy pockets of saltiness. Finish with fresh chopped parsley for color and herbaceous notes. Serve immediately while chicken and pita chips are still warm.

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The shawarma spice blend is truly the magic ingredient in this recipe. I always keep a jar in my pantry for quick flavor transformations. The first time I made this for my Middle Eastern neighbor, she asked for the recipe immediately and now makes it for her own family regularly.

Make Ahead Options

This salad works beautifully as a meal prep option with a few adjustments. Prepare all components separately and store them in the refrigerator. Keep the dressing, chopped vegetables, cooked chicken, and pita chips in separate containers. When ready to eat, quickly reheat just the chicken in a skillet or microwave, then assemble the salad. The chicken will stay good for up to 3 days, and the dressing for up to 5 days. For the freshest result, I recommend cutting the romaine just before serving.

Customization Ideas

This recipe welcomes many variations based on what you have available. Replace the romaine with any sturdy green like kale or spinach. Swap the feta for goat cheese or even a dairy free alternative. For a vegetarian version, use crispy chickpeas instead of chicken. The shawarma spice works beautifully with them too. If you prefer a different grain base, try serving this over quinoa or bulgur for a heartier meal.

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Serving Suggestions

This shawarma salad makes a complete meal on its own, but it also pairs wonderfully with additional Middle Eastern sides. Serve alongside hummus and extra warm pita for dipping. A simple cucumber yogurt soup makes a refreshing first course on hot days. For a more formal dinner, start with stuffed grape leaves and finish with a honey drizzled baklava. A glass of chilled rosé or sparkling water with lemon complements the flavors beautifully.

Commonly Asked Questions

→ What can I substitute for shawarma spice blend?

If you can't find shawarma spice blend, you can make your own by combining 1 teaspoon each of ground cumin, paprika, and turmeric with 1/2 teaspoon each of ground coriander, cinnamon, and garlic powder. Add a pinch of cardamom, cloves, and cayenne for authentic flavor.

→ Can I make this with raw chicken instead of rotisserie?

Yes! Cut 1 pound of boneless, skinless chicken thighs or breasts into bite-sized pieces. Cook them in the pan with the oil and spices for about 8-10 minutes until cooked through (165°F internal temperature) and crispy on the edges.

→ How can I make this salad vegetarian?

Substitute the chicken with 1 can (15 oz) of chickpeas, drained and rinsed. Toss them with the shawarma spices and olive oil, then roast at 425°F for 20-25 minutes until crispy, or pan-fry as directed in the recipe.

→ How long will this salad keep in the refrigerator?

For best results, store components separately. The dressed vegetables will last 1 day, while the chicken and dressing can be refrigerated for up to 3 days. Store pita chips in an airtight container at room temperature for up to 3 days.

→ What can I use instead of tahini in the dressing?

Greek yogurt and mayonnaise (1-2 teaspoons) make a good substitute for tahini. Alternatively, try unsweetened natural almond or cashew butter thinned with a little water for a similar nutty flavor and creamy texture.

→ Can I prep any components ahead of time?

Yes! Chop all vegetables, make the dressing, and even cook the spiced chicken up to 2 days ahead. Store everything separately in the refrigerator. Make the pita chips and assemble just before serving for maximum freshness and crunch.