Chicken Shawarma Salad Bowls


By: Randi Karlinsky MS, RDN, LDN, CHC, NASM-CPT

14 ingredients · 30 minutes · 4 servings


  • 1 1/4 lbs Chicken Breast (diced into cubes)

  • 1/2 tsp Sea Salt

  • 1/2 tsp Black Pepper

  • 1/2 tsp Cinnamon

  • 1/2 tsp Turmeric

  • 1 tbsp Cumin

  • 2 tbsps Extra Virgin Olive Oil

  • 1/4 cup Tahini

  • 2 tbsps Water

  • 1/2 Lemon (juiced)

  • 8 leaves Romaine (chopped)

  • 2 Tomato (diced)

  • 1 Cucumber (diced)

  • 1/4 cup Parsley (chopped)


1. Combine the diced chicken breast, sea salt, black pepper, cinnamon, turmeric, cumin and olive oil in a bowl. Toss well to coat.

2. Transfer the chicken into a skillet over medium heat. Cook for about 10 minutes, or until chicken is cooked through.

3. Meanwhile, combine the tahini, water and lemon juice together in a jar. Mix well and set aside.

4. Divide the romaine, tomatoes and cucumber into bowls and top with the cooked chicken breast. Drizzle tahini dressing over top and sprinkle with chopped parsley. Enjoy!


Garlic Lover: Serve with hummus or add minced garlic to the tahini dressing.

Leftovers: Store in the fridge for up to three days.

Vegan & Vegetarian: Omit the chicken and used cooked chickpeas instead.


Amount per serving
Calories 404

Protein 48g

Fat 20g

Sodium 420mg

Saturated 4g

Calcium 130mg

Polyunsaturated 6g

Iron 5mg

Monounsaturated 10g

Vitamin D 2IU

Carbs 12g

Folate 119μg

Fiber 4g

Vitamin B12 0.3μg

Sugar 2g