Chicken Shawarma Salad Bowls

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Chicken Shawarma Salad Bowls

Course: Salad
Keyword: chicken, dairy-free, gluten-free, grain-free, low FODMAP
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Servings: 4
Calories: 360kcal


  • 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)


  • Combine the diced chicken breast, sea salt, black pepper, cinnamon, turmeric, cumin and olive oil in a bowl. Toss well to coat.
  • Transfer the chicken into a skillet over medium heat. Cook for about 10 minutes, or until chicken is cooked through.
  • Meanwhile, combine the tahini, water and lemon juice together in a jar. Mix well and set aside.
  • 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 use cooked chickpeas instead.


Serving: 4g | Calories: 360kcal | Carbohydrates: 12g | Protein: 37g | Fat: 19g | Cholesterol: 103mg | Sodium: 410mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6183IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 4mg

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