I love making healthy meals that taste amazing, and this homemade chicken shawarma salad turned out perfect. I prepared it in my air fryer, and the chicken came out moist, flavorful, and delicious. The spices filled my kitchen with an incredible aroma, and every bite tasted just right. To make it even better, I created my own dressing. The creamy tahini sauce blended with lemon juice, garlic, and a touch of olive oil. It matched the chicken beautifully and gave the salad a rich harmony of flavors.
This salad works well if you follow a diet. The chicken provides plenty of protein and keeps you full for longer. The vegetables bring freshness, crunch, and vitamins. The salad stays light and low in calories, but still feels satisfying. If you want to make it even lighter, skip the tahini dressing. Tahini adds lots of flavor but also brings extra calories, so it depends on your goal.
I often prepare this salad for family dinners as a side dish. The colors look vibrant on the table, and everyone enjoys building their own plates. For a diet-friendly version, I just serve the air-fried chicken strips over lettuce, cucumbers, tomatoes, and onions. A squeeze of lemon adds brightness and freshness without adding calories.
The best part is how easy it feels to prepare. You marinate the chicken with shawarma spices, place it in the air fryer, and let it cook until golden and juicy. While it cooks, you chop the vegetables and prepare the dressing. In less than 30 minutes, you get a healthy, homemade meal that feels both nourishing and indulgent.
This chicken shawarma salad proves that healthy food doesn’t need to be boring. With bold spices, fresh vegetables, and a touch of creativity, you can enjoy a dish that satisfies both your body and your taste buds.
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Chicken Shawarma Salad
Ingredients
- 1 chicken breast 400g
- 2 tbsp olive oil
- 4 tbsp lemon juice
- ½ cup butter milk
- For season:
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp paprika
- ¼ tsp cardamom
- 1 tbsp salt
- For dressing:
- 3 tbsp tahini sauce
- 3 tbsp yogurt
- 1 tbsp lemon juice
- 2 tbsp water
- 1 clove of garlic
- salt to taste
- ½ iceberg lettuce
- 2 medium red onion
- 2 tbsp sumac
- 1 tbsp salt
Instructions
- Slice the chicken into thin strips.
- Season with shawarma mentioned spices, buttermilk, olive oil, and lemon juice.
- Marinate overnight for the best flavor, or at least 2 hours if you are short on time.
- Place the chicken in the air fryer basket and cook at 180°C (350°F) for 12–15 minutes, until golden and juicy.
- Slice the onions thinly and sprinkle them with salt.
- Let them rest for about 30 minutes, allowing the water to release.
- Transfer the onions to a colander and squeeze out the excess water.
- Season with sumac for a tangy flavor.
- Slice the lettuce into thin shreds and set aside.
- Make the dressing : In a bowl, whisk together tahini, lemon juice, and yogurt until the mixture thickens.
- Add water gradually, a little at a time, until you reach a smooth, mayonnaise-like consistency.
- Season with salt and add one clove of mashed garlic for extra flavor.
- In a large bowl, combine the cooked chicken with the seasoned onions and lettuce.
- Toss everything together and drizzle with the tahini dressing.
- Alternatively, arrange the ingredients in layers on a serving dish and serve the dressing on the side.
