Grilled Chicken Salad

Grilled Chicken Salad

Recipe by Maria VergaraCourse: Main Course, Salad


Prep time


Cooking time






  • Chicken Shawarma
  • 3 garlic cloves, minced

  • 2 tsp cracked black pepper

  • 2 tsp cumin

  • 2 tsp paprika

  • 2 lemons juiced

  • 1 tsp kosher salt

  • 1/2 c. avocado oil

  • 1/2 tsp turmeric

  • 1/2 tsp red pepper flakes

  • 1.5-2 lb boneless skinless chicken thighs

  • Salad
  • 2 c. cherry tomatoes, halved

  • 1/2 c. fresh parsley, chopped

  • 1/2 c. fresh mint, chopped

  • 1/2 head romaine lettuce

  • 1/2 head butter lettuce

  • 1/2 english cucumber, seeded and sliced

  • 1 small red onion, thinly sliced

  • Lemon Tahini Dressing
  • 1 lemon juiced

  • ½ c. tahini

  • sea salt to taste

  • cracked black pepper to taste

  • ¼ – ½ c. water

  • ¼ c. olive oil


  • In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken, then press the air out of the bag, seal, and put in the fridge. Marinate at least a few hours, and overnight.
  • When cook, preheat the oven to 425.
  • Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2″ strips.
  • While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
  • Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
  • Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste.
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