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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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