Chicken Shawarma Chicken Salad

Gluten Free

Serving Size 4
Total Time 40 Minutes



3 chicken breast (see chicken shawarma recipe for marinade)

1/3 cup kalamata olives, chopped

4 stalks celery, chopped

1 red bell pepper, chopped

1 can chick peas, drained

4 green onions stalks, chopped

1/2 cup cherry tomatoes, chopped

1 handful of parsley, chopped

1/8 cup pine nuts, optional


4 tbsp tahini

1 lemon, juiced

1 tsp cumin

1/2 tsp paprika

1/4 tsp turmeric 

1/2 tsp salt

1/4 tsp pepper

water to thin (add little at a time until easy to mix with spoon)

Preheat oven to 400 - once heated bake chicken breast until inside temp is 165.

Place to the side and let cool completely.

Mix all of dressing ingredients in a small bowl. You want the consistency to be easy to stir but also thick, to hold the chicken salad together.

In a large bowl, mix all of the remaining ingredients.

Once the chicken is cooled, chop into bite size pieces of shred.

Add chicken to large bowl.

To finish, add dressing to large bowl and mix well.

Finish with salt and pepper to taste.

tips & tricks

Great option for meal planning. Divide portions in mason jars or glass containers.

Easy to grab and go in the morning.

For paleo version, leave out chick peas.

For vegetarian option, remove chicken and add quinoa!

Tel: 985-869-2036

New Orleans, Louisiana

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