Pioneer Woman Chicken Shawarma Salad

Pioneer Woman chicken shawarma salad takes 45 minutes and yogurt-marinated chicken thighs, crisp romaine and tahini dressing to make a hearty main-course salad. Try this easy grilled chicken salad for weeknight dinner or summer cookouts, since it's high-protein and loaded with crunchy pita chips.

Let the chicken soak in the yogurt marinade for at least 15 minutes, because the yogurt and lemon tenderize the thighs while the spices cling to them. Skip it and the chicken tastes flat and turns out tougher on the grill.

Tossing the salad with a homemade tahini dressing, instead of a plain vinaigrette, gives every bite a creamy, nutty coating that echoes real shawarma. Crushed pita chips and sliced pepperoncini then add the crunch and tang you'd normally get from a wrap.

Pioneer Woman Chicken Shawarma Salad

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Course: SaladCuisine: American, Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

608

kcal

Charred, juicy chicken thighs rest on crisp romaine tossed in a creamy tahini dressing. Pita chips and pepperoncini add crunch and tang, so every forkful has some of everything.

Ingredients

• 3/4 c. plus 2 Tbsp. plain Greek yogurt
  

• 3 tbsp. olive oil, plus more for the grill
  

• Juice of 2 lemons
  

• 4 garlic cloves, grated
  

• 2 3/4 tsp. kosher salt
  

• 1 tsp. ground cumin
  

• 1 tsp. paprika
  

• 1/2 tsp. ground coriander
  

• 1/2 tsp. black pepper
  

• 1/4 tsp. allspice
  

• 2 lb. boneless, skinless chicken thighs
  

• 1/4 c. tahini
  

• 10 c. chopped romaine lettuce (from 2 to 3 hearts)
  

• 1 c. lightly crushed pita chips
  

• 1 c. cherry tomatoes, quartered
  

• 1/2 c. fresh parsley, chopped
  

• 1/3 c. pepperoncini, sliced
  

• 1/2 English cucumber, diced
  

• 1/4 red onion, thinly sliced
  

Directions

• Make the marinade: Whisk 3/4 cup yogurt, 2 tablespoons olive oil, the juice of 1 lemon, 3 grated garlic cloves and 1 1/2 teaspoons salt in a large bowl. Then stir in the cumin, paprika, coriander, pepper and allspice.
• Marinate the chicken: Add the 2 pounds of chicken thighs to the bowl and toss until every piece is coated. Cover and let it sit at room temperature for 15 minutes.
• Whisk the dressing: While the chicken marinates, whisk the tahini with 2 to 3 tablespoons warm water in a medium bowl until smooth. Then whisk in 1 tablespoon olive oil, 2 tablespoons yogurt, 1 grated garlic clove, the juice of 1 lemon and 1 1/4 teaspoons salt.
• Grill the chicken: Preheat a grill or grill pan to medium and oil the grates, then grill the chicken in batches if needed. Cook 5 to 6 minutes per side until well marked and an instant-read thermometer reads 165°F.
• Rest and slice: Move the chicken to a cutting board and let it rest for 5 minutes. Then slice it so the juices stay in the meat.
• Toss the salad: Combine the romaine, crushed pita chips, cherry tomatoes, parsley, pepperoncini, cucumber and red onion in a large bowl. Pour the tahini dressing over the top and toss to coat.
• Assemble and serve: Divide the salad among 4 bowls. Then top each one with the sliced chicken.

Tools for this recipe

• ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless breasts work, but they dry out faster than thighs. Pound them to an even thickness and pull them off the grill the moment they hit 165°F so they stay juicy.

How long do leftovers keep?

Store the sliced chicken, the dressing and the salad ingredients in separate containers in the fridge for up to 3 days. Keeping them apart means the lettuce and pita chips don't go soggy.

What can I use if I don't have a grill?

A grill pan on the stovetop works the same way, and a cast iron skillet over medium-high heat gives you a good char too. You can also broil the thighs on a sheet pan, turning them halfway through.

Can I swap the tahini in the dressing?

Smooth almond butter or sunflower seed butter can stand in for tahini, though the flavor is a little sweeter. Add an extra squeeze of lemon to keep the dressing tangy.

What's the most common mistake with this salad?

Dressing it too early is the big one, since the pita chips soften and the romaine wilts within minutes. Toss it right before serving and add the warm chicken on top at the very end.