We love a good BYO (build-your-own) salad. Just prepare a huge bowl of greens, one meat, and a big plate of different toppings so everyone gets to choose their own ingredients! I made this chicken shawarma salad last week and hubs said it was literally the best salad he’s ever had! I call that a win.

Print Recipe

Chicken Shawarma Salad (BYO - build-your-own)

Prep Time30 mins

Cook Time20 mins

Course: Main Course, Salad

Cuisine: Mediterranean

Servings: 4

Ingredients

Chicken Marinade

• 6 boneless chicken thighs
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp salt
• 3 tbsp olive oil

Salad Dressing

• 1/2 cup plain coconut yogurt for DF (or plain greek yogurt)
• 1 tbsp good quality mayonnaise (we love primal kitchen avocado oil mayo)
• 1 tsp dried oregano
• a squeeze of lemon to taste
• a pinch of salt to taste

Salad Toppings

• prepare a combination of your favourite veggies: we love - cherry tomato, cucumber, red onion, sliced black olives, artichoke, sun-dried tomato, avocado
• 1 large pack mixed greens (spinach or mesclun mix)

Instructions

• mix all the marinade ingredients in a shallow dish
• add the chicken thighs and let sit covered for at least 30 minutes in the fridge
• mix all of the dressing ingredients in a bowl - adjust the salt and lemon to taste, and store in fridge
• prepare (wash and chop) lettuce and all toppings and arrange on a plate
• heat up a cast iron skillet until very hot, then add a light splash of oil
• take the chicken out of the marinade and sear in the pan skin side down (discard remaining marinade)
• cook for 2-3 minutes each side turning several times until cooked through (or until internal temp reaches 165f)
• remove from heat and let sit for 10 minutes
• slice up the chicken and serve with lettuce, plate of toppings, and homemade dressing