Past Recipes
Chicken Shawarma Salad

Chicken Shawarma Salad with Lemon-Honey Dressing and Creamy Tahini

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Recipe Details


We can never resist the flavors of shawarma, the Middle Eastern version of a gyro. Here, we’ve taken it out of the pita and tossed it into a big, crunchy salad. Juicy chicken is marinated with lemon, paprika, turmeric, cayenne, and cumin, then pan-seared and mixed with crisp vegetables, refreshing herbs, and a tangy honey-lemon dressing. Drizzled with our favorite nutty tahini sauce, it’s the perfect hearty bowl to spice up your week.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 630
  • Protein 45g
  • Total Carb 25g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemons
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • red onion
    red onion
  • cornichons
  • English cucumber
    English cucumber
  • romaine heart
    romaine heart
  • parsley
    1/4 ounce
  • ground sumac
    1/2 teaspoon
    ground sumac
  • honey
    1 packet
  • garlic
    1 clove
  • tahini
    1/4 cup
  • smoked paprika
    1/2 teaspoon
    smoked paprika
  • ground cumin
    1 teaspoon
    ground cumin
  • ground cayenne pepper
    1/8 teaspoon
    ground cayenne pepper
  • ground turmeric
    1/4 teaspoon
    ground turmeric

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • 12" large pan

Cooking Steps

  1. Marinate Chicken

    Marinate Chicken

    Halve lemons. In a large shallow bowl or resealable plastic bag, whisk together spice mix, juice of ½ lemon, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired until combined. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature until ready to cook.

  2. Prepare Ingredients

    Prepare Ingredients

    While chicken marinates, peel onion and thinly slice half. Place in a medium bowl with enough cold water to cover and soak until ready to use (this helps take the bite out of its strong flavor). Thinly slice cornichons. Rinse remaining produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice romaine crosswise and trim and discard tough stem. Roughly chop parsley leaves, discarding stems.

  3. Sear Chicken and Make Dressing

    Sear Chicken and Make Dressing

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, remove chicken from marinade and add to pan. Sear until cooked through and no longer pink, about 5 minutes per side. Transfer to a plate and set aside to rest, about 5 minutes. Meanwhile, in a large bowl, whisk together sumac, half of honey, juice of 1 lemon, 2 tablespoons olive oil, and ¼ teaspoon salt.

  4. Toss Salad and Prepare Garlic

    Toss Salad and Prepare Garlic

    Drain onion and pat dry with paper towel, reserving bowl for Step 5. Add sliced onion (raw red onion has a strong flavor, so only use as much as desired), cornichons, cucumber, romaine, and parsley to bowl with dressing and toss to coat. Mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

  5. Make Tahini Sauce

    Make Tahini Sauce

    In bowl from onion, whisk together tahini, garlic paste, and juice of remaining lemon to combine. Whisking continuously, slowly add ¼ cup warm water, 1 tablespoon at a time, until tahini sauce is smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired. 

  6. Plate Chicken Shawarma Salad

    Plate Chicken Shawarma Salad

    Divide salad between serving dishes. Slice chicken shawarma as thinly as possible and plate atop salad. Drizzle over creamy tahini. Dig in! Use remaining honey to sweeten a cup of tea.

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