NME Chicken Shawarma Salad Bowls

4 Servings 30 Minutes


1 1/4 lb Chicken Breast (diced into cubes)

1/2 tsp Sea Salt

1/2 tsp Black Pepper

1/2 tsp Cinnamon

1/2 tsp Turmeric

1 tbsp Cumin

2 tsp Extra Virgin Olive Oil

1/4 cup Tahini

2 tbsp Water

1/2 Lemon (juiced)

8 leaves Romaine (chopped)

2 Tomato (diced)

1 Cucumber (diced)

1/4 cup Parsley (chopped)


  1. Combine the diced chicken breast, sea salt, black pepper, cinnamon, turmeric, cumin and olive oil in a bowl. Toss well to coat.

  2. Transfer the chicken into a skillet over medium heat. Cook for about 10 minutes, or until chicken is cooked through.

  3. Meanwhile, combine the tahini, water and lemon juice together in a jar. Mix well and set aside.

  4. Divide the romaine, tomatoes and cucumber into bowls and top with the cooked chicken breast. Drizzle tahini dressing over top and sprinkle with chopped parsley. Enjoy!

Nutrition per serving

Calories 320

Fat 15g

Carbs 12g

Protein 37g

Fiber 4g

Sugar 2g


Garlic Lover - Serve with hummus or add minced garlic to the tahini dressing.

Leftovers - Store in the fridge for up to three days.

No Extra Virgin Olive Oil - Omit the chicken and used cooked chickpeas instead.


NMELifestyle LLC.

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