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.

Chicken Shawarma Salad (BYO - build-your-own)
Prep Time30 mins
Cook Time20 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Servings: 4
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)
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
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