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Keto Chicken Shawarma Salad Recipe

This super summertime favorite features all of the shawarma with minimal carbs. It’s so delicious you won’t even miss the pita wrap.

For more summery chicken salad recipes, take a look at our list.

Make it Your Way

This easy keto chicken shawarma salad recipe can be made however you’d like. If you have leftover barbequed chicken handy, that’s perfect!

Another option, detailed in the instructions, is to heat your chicken right in a frying pan. But don’t limit yourself – you could easily bake it or throw it on an indoor contact grill.

If you’ve got the time and equipment, you could also cook it the traditional way, on a bbq spit.

Shawarma in the Spotlight

Strangely, Hollywood is credited with popularizing this bold dish. In the 2012 film The Avengers, the superhero characters celebrate victory over shawarma in New York City.

This publicity led to a big boost in shawarma sales, with one Los Angeles restaurant reporting an 80% increase after the movie’s release.

To be perfectly honest, action movies aren’t really my thing. But I must admit these guys were on to something with their dinner selection.

Light Dressing

The simple dressing on this salad is so light and refreshing. It’s hard to imagine falling back on store-bought dressings after making my own.

Only a few ingredients are needed to give this salad a zingy counterpart to the savory spiced chicken. Its olive oil and lemon juice base is a real winner on this salad, which is adorned with cucumber, red onion and parsley.

Here’s an example of traditional shawarma so you can see that the keto chicken shawarma salad recipe isn’t actually all that different – it sure is just as tasty!

Keto 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: Dinner, Lunch
• Cuisine: Arabic

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Ingredients

For the salad dressing:

• 3 Tablespoons of olive oil (45 ml)
• 1 Tablespoon of lemon juice (15 ml)
• Salt and freshly ground black pepper

For the chicken pieces:

• 2 chicken breasts (approx. 200 g each), chopped into cubes
• 1 teaspoon of cumin powder (2 g)
• 1 teaspoon of paprika (2 g)
• 1 Tablespoon of onion powder (7 g)
• 1 Tablespoon of garlic powder (10 g)
• 1 teaspoon of Italian seasoning (1 g)
• Pinch of cayenne pepper (optional)
• Salt to taste
• 4 Tablespoons (60 ml) avocado oil, to cook chicken with

For the salad:

• 1 head of romaine lettuce, chopped
• 1/2 cucumber, sliced
• 1/4 red onion, finely sliced
• Handful of fresh parsley, chopped

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Instructions

1. To make the dressing, whisk the dressing ingredients together in a small bowl. In another bowl, add in all the dry ingredients for the chicken. Then place the chicken pieces into the bowl to cover with the spices.
2. In a frying pan, heat up the avocado oil and cook the chicken until tender. Alternatively, you can cook the chicken on skewers in the oven or on the grill. Make sure the chicken is properly cooked.
3. To make the salad, toss the salad ingredients with the salad dressing and place the cooked chicken pieces on top.

Notes

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

Net Carbs: 8 g

Nutrition

• Calories: 746
• Sugar: 5 g
• Fat: 56 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 50 g