Dining and Cooking
HIGH PROTEIN CHICKEN SHAWARMA CHICKEN SALAD
In Salads

HIGH PROTEIN CHICKEN SHAWARMA CHICKEN SALAD



CHICKEN SHAWARMA CHICKEN SALAD

Chicken shawarma salad has been on repeat lately. High protein, low carb, tons of flavor. This is what I wish more healthy recipes felt like. It’s bold, fresh, a little tangy, and actually fills you up. It’s how I eat now. Simple ingredients, Middle Eastern and Mediterranean flavors, and meals that keep me on track without ever feeling like a diet.

Here is how I made it:

1.Start with the chicken. I used 1.5 lbs of chicken, use any cut you want. Drizzle with 1 tablespoon olive oil, then season with 1 tablespoon each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 teaspoons and a couple generous pinches of salt. Add 1 tbsp yogirt and the juice of a lemon. Mix well and let marinate ideally 2 hrs if possible. You can also use rotisserie chicken if you want.

2.Bake, air fry, or sear and finish in the oven at 400 degrees for 37 to 40 minutes or until cooked through. Let it rest before slicing or dicing.

3.While the chicken cooks, make the salad base. I used 2 thinly shredded romaine lettuce, 1/2 cup of dill pickles, finely chopped, a very large handful chopped parsley. You can add thinly sliced radishes or shredded cabbage if you want extra crunch.

4. You can use pickled turnips or red onion here. To make my express pickled onions I just finely diced a medium red onion and added it to a bowl with the juice of a lemon, a couple pinches salt and 1/2 tbsp sumac. Mix a couple times over 5 mins.

5. For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.

6. Pour the yogurt sauce over everything and toss well. Serve over pita, lavash, sourdough, or whatever you want. Finish with lemon wedges, crumbled feta, and extra herbs if you’re feeling fancy.

This is how I eat when I want to feel good, stay full, and still look forward to every bite.

Send to someone you would crush this with, and let me know on SHREDHAPPENS if you try it!

ENJOY.

#chickenshawarma #chickensalad #summerrecipes #healthyrecipes #mediterraneanfood #lowcarb

This is how you can make a proteinpacked low carb chicken schwarma chicken salad. You can eat it as is or scoop it over pa, lavage, or sourdough, and it’s so good. We’re going to start with a big base of shredded lettuce. Dice up cooked seasoned chicken. You can also use rotisserie chicken here. Add my pickled red onions. I like to toss these with lemon, salt, and sumach to add flavor and reduce onion breath. Add finely diced dill pickles, lots and lots of fresh parsley. Then top it off with the most incredible chicken schwarma sauce and enjoy. Full recipes in the caption.

30 Comments

  1. @shred-happens

    CHICKEN SHAWARMA CHICKEN SALAD

    Chicken shawarma salad has been on repeat lately. High protein, low carb, tons of flavor. This is what I wish more healthy recipes felt like. It’s bold, fresh, a little tangy, and actually fills you up. It’s how I eat now. Simple ingredients, Middle Eastern and Mediterranean flavors, and meals that keep me on track without ever feeling like a diet.

    Here is how I made it:

    1.Start with the chicken. I used 1.5 lbs of chicken, use any cut you want. Drizzle with 1 tablespoon olive oil, then season with 1 tablespoon each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 teaspoons and a couple generous pinches of salt. Add 1 tbsp yogirt and the juice of a lemon. Mix well and let marinate ideally 2 hrs if possible. You can also use rotisserie chicken if you want.

    2.Bake, air fry, or sear and finish in the oven at 400 degrees for 37 to 40 minutes or until cooked through. Let it rest before slicing or dicing.

    3.While the chicken cooks, make the salad base. I used 2 thinly shredded romaine lettuce, 1/2 cup of dill pickles, finely chopped, a very large handful chopped parsley. You can add thinly sliced radishes or shredded cabbage if you want extra crunch.

    4. You can use pickled turnips or red onion here. To make my express pickled onions I just finely diced a medium red onion and added it to a bowl with the juice of a lemon, a couple pinches salt and 1/2 tbsp sumac. Mix a couple times over 5 mins.

    5. For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.

    6. Pour the yogurt sauce over everything and toss well. Serve over pita, lavash, sourdough, or whatever you want. Finish with lemon wedges, crumbled feta, and extra herbs if you’re feeling fancy.

    This is how I eat when I want to feel good, stay full, and still look forward to every bite.

    Send to someone you would crush this with, and let me know on SHREDHAPPENS if you try it!

    ENJOY.

    #chickenshawarma #chickensalad #summerrecipes #healthyrecipes #mediterraneanfood #lowcarb

  13. @imhassane

    Dude stop appearing in my feed 😅😅 you always make me wanna spend money to try cooking your recipes. Enough now

  28. @ElizabethAllen-z4g

    EVEN WHEN YOU EAT YOUR MEALS YOU MAKE IT LOOK SO GOOD WHEN YOU EAT IT…❤ IT LOOKS SO GOOOD❤ I LOVE TO SEE YOU EAT IT..
    👍🏽👍🏼👍🏼👍🏼