This Chicken Shawarma Salad is topped with a homemade lemon-basil vinaigrette. It's a super-easy meal prep, perfect for a healthy lunch. It's also paleo, gluten-free, grain-free, and Whole-30. Let the chicken marinate for about 30 minutes while you prepare the salad dressing and set out your containers. This is a great way to start the work week off on a healthy note!
Gather up your ingredients.
In a small bowl, whisk together the olive oil, lemon juice, sea salt, black pepper, cumin, coriander and garlic.
Add the sliced chicken to a large baggie, pour the marinade into the bag and give it a few good squishes to evenly distribute the marinade. Squeeze out the air and refrigerate for at least 30 minutes (or up to overnight for strongest flavor).
While the chicken is marinating, prepare the lemon-basil vinaigrette.
To a blender, add the basil, garlic, sea salt, black pepper, and lemon juice. Pulse until the it's all roughly chopped. Remove the fill cap (the middle part of the lid of the blender that is removable), turn the blender on low and slowly pour in the olive oil. Scrape sides if necessary. Blend until smooth.
Heat a non-stick skillet on medium and add just a touch of olive oil. Cook the marinated chicken, about 4 minutes on each side, until golden brown. Remove the cooked chicken to a clean plate to rest while you assemble the salad.
For meal prep, evenly divide the salad ingredients into four containers. Top with cooked chicken. (Be sure the chicken is thoroughly cooled before refrigerating or else the salad will wilt.) Pour salad dressing into four small containers, cover and refrigerate until ready to eat.
If eating immediately, toss the salad and salad dressing together, top with chicken and enjoy!
How to store:
Chicken Shawarma Salad will stay fresh in a sealed, refrigerated container for up to four days. Be sure to store the salad dressing separately so the lettuce does not get soggy.
If you like this Chicken Shawarma Salad, you might also enjoy these healthy meal prep favorites: Instant Pot Shredded Beef, Instant Pot Shredded Chicken Breast, and Edamame and Sweet Potato Buddha Bowl.
PrintChicken Shawarma Salad
Easy chicken shawarma salad recipe with lemon-basil vinaigrette dressing. Perfect for a healthy meal prep. Paleo, gluten-free, grain-free and Whole-30.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: skillet
- Cuisine: Indian
Ingredients
For the Chicken Shawarma:
1 pound chicken tenders, sliced ½" thick
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 cloves garlic, minced
For the Lemon-Basil Vinaigrette
1 cup basil leaves, loosely packed
1 clove garlic
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons freshly-squeezed lemon juice
5 tablespoons olive oil
For the Salad:
8 cups romaine lettuce
1 cup grape tomatoes, halved
2 tablespoons red onion, sliced
1 cup orange bell pepper, chopped
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, sea salt, black pepper, cumin, coriander and garlic. Add the sliced chicken to a large baggie, pour the marinade into the bag and give it a few good squishes to evenly distribute the marinade. Squeeze out the air and refrigerate for at least 30 minutes (or up to overnight for strongest flavor).
- While the chicken is marinating, prepare the lemon-basil vinaigrette. To a blender, add the basil, garlic, sea salt, black pepper, and lemon juice. Pulse until the it's all roughly chopped. Remove the fill cap (the middle part of the lid of the blender that is removable), turn the blender on low and slowly pour in the olive oil. Scrape sides if necessary. Blend until smooth.
- Heat a non-stick skillet on medium and add just a touch of olive oil. Cook the marinated chicken, about 4 minutes on each side, until golden brown. Remove the cooked chicken to a clean plate to rest while you assemble the salad.
- For meal prep, evenly divide the salad ingredients into four containers. Top with cooked chicken. (Be sure the chicken is thoroughly cooled before refrigerating or else the salad will wilt.) Pour salad dressing into four small containers. Cover and refrigerate until ready to eat.
- If eating immediately, toss the salad and salad dressing together, top with chicken and enjoy!
Keywords: chicken shawarma, chicken shawarma bowl, skillet chicken shawarma, chicken shawarma salad, gluten-free, lemon basil vinaigrette, paleo lunch, meal prep
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