Chicken Shawarma Salad
This easy Chicken Shawarma Salad is perfect as a quick meal and also 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.
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.