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Paleo Chicken Shawarma Salad

Like a good song on the radio, chicken can get played out and boring. This paleo chicken shawarma salad really switches things up to hit a high note!

Rub It In

You might be used to shawarma on a pita, but it pairs really well with lettuce. The bold, vibrant flair of the chicken is nicely balanced with crunchy cool lettuce.

This chicken gets its flavor from a carefully blended mix of spices. You’ll be hard pressed to find a rub that packs this much of a punch.

The rub combines cumin, paprika, onion powder, garlic powder, and Italian seasoning. This mix turns up the volume on what could’ve been just another chicken salad.

If you like a little more heat, you can add some chili powder or a pinch of cayenne.

Italian Seasoning

With little effort and time, you can make your own Italian seasoning. It’s typically made of ingredients you’d have handy anyway, such as:

• Oregano
• Marjoram
• Thyme
• Basil
• Rosemary
• Sage

Going DIY is completely up to you and your schedule. If you know you might want Italian seasoning to use in a couple recipes though, why not throw it together yourself?

You’ll save money, and you can customize the mix to your liking.

On the Side

Lettuce doesn’t have to sing backup in your meal. Chicken shawarma plays well with a number of side dishes. Here are just a few ideas:

• Broccoli
• Pickled vegetables (think carrots, peppers, or cabbage)
• Dairy-free paleo yogurt
• Grilled onions and peppers

Paleo Chicken Shawarma Salad

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Entree, Dinner
• Cuisine: Mediterranean

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Ingredients

For the dressing:

• 2 Tablespoons of olive oil (30 ml)
• 1/2 Tablespoon of lemon juice (8 ml)
• 1 teaspoon of Italian seasoning (1 g) or mixed herbs
• Salt and freshly ground black pepper

For the chicken:

• 2 chicken breasts (400 g), cut into cubes
• 1/2 teaspoon of cumin powder (1 g)
• 1/2 teaspoon of paprika (1 g)
• 1 teaspoon of onion powder (2 g)
• 1 teaspoon of garlic powder (3 g)
• 1 teaspoon of Italian seasoning (1 g) or mixed herbs
• Salt and freshly ground black pepper
• 4 Tablespoon of coconut oil (60 ml), to cook with

For the salad:

• 1bag of salad leaves
• 1 cucumber, sliced
• 2 small tomatoes, sliced
• 1/2 onion, sliced
• 4 Tablespoons of fresh parsley (4 g), chopped (for garnish)

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Instructions

1. Make a quick dressing by mixing the olive oil, lemon juice, and Italian seasoning in a small bowl. Season with salt and freshly ground black pepper and set aside.
2. Place the chicken pieces into a bowl and add the cumin, paprika, cayenne pepper, onion powder, garlic powder and mixed herbs. Season well with salt and freshly ground black pepper.
3. Heat the coconut oil in a pan and cook the chicken pieces until they are done. Remove from the heat and set aside. (Alternatively, you can skewer the spiced pieces onto a kebab stick and grill over the BBQ, and then carefully remove from the skewer sticks.)
4. Toss the salad ingredients with the salad dressing and top with the cooked chicken pieces. Garnish generously with parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 685
• Sugar: 5 g
• Fat: 49 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 51 g