Chicken Shawarma Salad

by Cherrypick
Star 3.9
    10m prep time
    40m total time
    Easy level
    20 ingredients

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken and is robust enough to transport without wilting – perfect for picnics or take to work lunch. 👋 - this recipe will benefit a quick marinade.

Method

Based on 4 servings, adjust as needed.

Step 1

👋 - this recipe will benefit a quick marinade. Mix the garlic, 3 tbsp olive oil and juice of 1 lemon (if cooking for 4) together in a reusable plastic container or bowl. Stir in all the ground coriander, ground cumin, smoked paprika, ground cinnamon, chilli powder, oregano, a large pinch of salt and 1 tbsp of the yoghurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.

Step 2

To make the dressing, mix the remaining natural yoghurt, tahini, whole cumin seeds and the juice of 1 lemon (if cooking for 4) ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.

Step 3

Heat a griddle pan over a high heat. Cook the marinated chicken for 8 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside. You can also cook the chicken in the oven or in an air fryer.

Step 4

Drizzle the salad with the juice of 1 lemon and the remaining 2 tbsp olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.
  • Ingredients
  • Based on 4 servings
  • 2 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
  • 0.5 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
  • 200g Natural Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 8 Pickled Chillies, or pickled vegetables, to serve 1 x Aleyna Pickled Chilli Peppers 440g (170g*)
  • 2 tbsp Tahini 1 x Sainsbury's Tahini, Inspired to Cook 300g
  • 1 Red Onion, finely sliced 1 x Sainsbury's Red Onions Loose
  • 640g Chicken Breasts, bashed with a rolling pin until slightly flattened 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 2 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 3 Lemon, juiced 3 x Sainsbury's Lemons
  • 1 tsp Dried Oregano 1 x Sainsbury's Oregano 12g
  • 4 Flatbreads, or pitta, warmed 1 x Sainsbury's Plain Folded Flatbreads x6
  • 1 tsp Whole Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 4 Garlic Cloves, crushed 1 x Sainsbury's Garlic
  • 200g Cherry Tomatoes, halved 1 x Sainsbury's Cherry Tomatoes 300g
  • 5 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 1 Small Cucumber, peeled, halved, deseeded and sliced 1 x Sainsbury's Small Whole Cucumber
  • 500g Red Cabbage, finely shredded 1 x Sainsbury's Red Cabbage Each
  • 1 Little Gem Lettuce, chopped 1 x Sainsbury's Little Gem Lettuce x2
  • 0.5 tsp Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
Shop this recipe
Products and prices from