Lemony Shawarma Chicken Salad

Written by Anna Voloshyna on

Last Updated on January 8, 2025

Looking for a vibrant and satisfying meal that’s bursting with flavor? This Lemony Shawarma Chicken Salad combines tender, golden-roasted ButcherBox chicken, crispy spiced chickpeas, and a medley of fresh veggies like cherry tomatoes and crisp lettuce. Drizzled with a creamy, herb-packed tzatziki dressing and topped with tangy pickled onions and jalapeños, it’s a bold and refreshing dish that’s perfect for a quick lunch or a light dinner. Simple, wholesome, and packed with Mediterranean-inspired goodness! 🥗🍋

Lemony Shawarma Chicken Salad

This easy Lemony Shawarma Chicken Salad combines tender roasted chicken, crispy chickpeas, and fresh veggies with a creamy tzatziki drizzle, perfect for a quick, flavorful meal. 🥗🍋
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Protein: chicken breast, chickpeas, yogurt
Cut: Chicken Breast
Course: dinner, Lunch
Prep Time: 20 minutes
Cook Time: 18 minutes
Servings: 3

Ingredients

For the Salad 

  • 1 lb Butcherbox chicken breast thinly sliced 
  • 1 cup canned chickpeas drained and rinsed
  • 1 lemon
  • 6 oz cherry tomatoes
  • 1 medium red onion
  • 1 jalapeño
  • 1 cup apple cider vinegar 
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 small head of lettuce
  • Small bunch of cilantros
  • 1 tsp Lemon Pepper
  • Bright & Zesty Seasoning
  • 1 tsp BBQ Rub Sweet & Smoky
  • 1/4 cup olive oil 

For the Tzatziki Dressing 

  • 1 cup plain Greek yogurt 
  • 1 clove garlic 
  • 1 small cucumber
  • Small bunch mint 
  • Small bunch dill 
  • Balinese Truffle Salt 

Instructions

Preparation

  • Set your oven to 400°F 
  • Thinly slice the red onion, dividing it into two portions. 
  • Slice the jalapeño (optional, depending on heat preference). 
  • Shred the lettuce into bite-sized pieces. 
  • Halve the cherry tomatoes and chop the cilantro. 
  • Mince the garlic and chop the mint and dill for the dressing. 

How To Cook 

  • In a medium bowl, combine the sliced onion, chicken, lemon zest, 1 tbsp lemon juice, 2 tbsp olive oil, a pinch of salt, and the Lemon Pepper Bright & Zesty Seasoning. Mix well to coat the chicken evenly. 
  • Spread the chicken mixture on one side of a parchment-lined baking sheet. 
  • On the other side, spread the chickpeas, drizzle with 1 tbsp olive oil, and toss with BBQ Rub Sweet & Smoky and a pinch of salt. Roast for 18 minutes, stirring halfway through, until the chicken is golden, and the chickpeas are crispy. 
  • In a small container, combine half of the sliced onion and jalapeño. 
  • In a small saucepan, heat the apple cider vinegar, sugar, and 1 tsp salt until it simmers.  
  • Pour the hot pickling liquid over the onions and jalapeños and cover. Let it marinate for at least 10 minutes. 
  • In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped mint, dill, and a pinch of salt. Stir well to combine. 
  • In a large bowl, toss shredded lettuce, halved tomatoes, and 1 tbsp olive oil with a pinch of salt. 
  • Divide the salad onto two plates. 
  • Top with the warm roasted chickpeas and chicken, pickled onions, and jalapeños. 
  • Drizzle generously with the tzatziki dressing and garnish with chopped cilantro. Enjoy your Lemony Shawarma Chicken Salad with a burst of vibrant flavors! 
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Chef Anna Voloshyna

Chef Anna Voloshyna is a Ukrainian-born chef, cookbook author, and culinary storyteller passionate about sharing the rich flavors of Eastern European cuisine. Known for her elegant recipes and focus on seasonal ingredients, Anna brings traditional dishes to life with a modern, artistic touch. Her cooking celebrates culture, connection, and the joy of gathering around the table.

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