Chicken Shawarma Salad

Jazz up your salad game with Lebanese-inspired Chicken Shawarma Salad! This easy lunch salad features spinach and lots of colorful fresh veggies with grilled chicken shawarma as the protein. Learn how to make this delicious salad recipe that works great for lunch or a light dinner.

Prep Time 20

Total Time 20

Servings servings

Calories 323kcal

Ingredients

Salad

½ lb. Grilled Chicken Shawarma chopped
6 cups fresh spinach
1 cup chopped English cucumber
½ cup chopped red onion
½ cup chopped tomatoes (4 oz.)
¼ cup feta cheese (1.5 oz.)

Dressing

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon red pepper flakes
½ teaspoon black pepper
½ teaspoon kosher salt
4 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
½ teaspoon grainy dijon mustard

US Customary - Metric

Instructions

Prepare the dressing

Measure in the dry ingredients — ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon red pepper flakes, ½ teaspoon black pepper and ½ teaspoon kosher salt — into a small mason jar. Shake until combined.
Pour in the 4 tablespoons extra virgin olive oil, 4 tablespoons red wine vinegar, 1 tablespoon freshly squeezed lemon juice and ½ teaspoon grainy dijon mustard mustard on top of the spices.
Cap with the mason jar top, and shake until well-combined.
Set aside for future use. (And refrigerate if making in advance.)

Prepare the salad

Chop ½ lb. Grilled Chicken Shawarma into bite-sized pieces.
Combine the 6 cups fresh spinach, 1 cup chopped English cucumber, ½ cup chopped red onion, ½ cup chopped tomatoes and ¼ cup feta cheese in a large mixing bowl or salad bowl.
Pour half of the dressing onto the salad greens, tossing until combined. Add more dressing if desired.
Top with the Grilled Chicken Shawarma, add a little bit of Tzatziki sauce if desired, and enjoy immediately!

Nutrition