Chicken Shawarma Salad (AIP)

As weather begins to change our thoughts of food begins to change as well. Here at POTG we are thinking about yummy salads. The bold flavors of shawarma go nicely with a salad, and our AIP version tastes amazing. The cucumber and red onion add another layer of textures and flavors that make this salad pop. This chicken recipe is super versatile and it might be a good idea to make a batch to keep on hand. Make a quick snack on the go by taking one of our tortillas with  some julienne cucumber and red onion for an easy wrap, or simply grab a piece of chicken for a quick, tasty bite. Be sure to add this to your spring and summer menus!

Chicken Shawarma Salad
Serves 4
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Total Time
1 hr
Total Time
1 hr
  1. 4 chicken breasts, skinless and boneless
  2. 16 oz baby greens
  3. 1 cucumber, chopped
  4. 1 red onion, thinly sliced
  1. 1/4 cup olive oil
  2. 3 tbsp. lemon juice
  3. 4 garlic cloves, minced
  4. 1 tsp. sea salt
  5. 1/4 tsp. turmeric
  1. 3/4 cup extra virgin olive oil
  2. 1/4 cup fresh lemon juice
  3. 2 garlic cloves, minced
  1. In a small bowl, combine all the marinade ingredients.
  2. Place chicken in the marinade and refrigerate for 30 minutes.
  3. Preheat grill to medium-high heat.
  4. Grill chicken on the preheated grill for 5-7 minutes per side, or until no longer pink.
  5. Remove chicken from heat and set aside.
  6. Combine all the ingredients for the dressing, and season to taste.
  7. Whisk until dressing is well emulsified.
  8. Slice the chicken into thin strips.
  9. Assemble the salad in a big bowl, combining the baby greens, cucumber, and red onion, with the lemon dressing; toss gently.
  10. Serve salad topped with the sliced chicken.
Paleo on the Go Test Kitchen