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5 from 1 vote

Chicken Shawarma Salad with Dill Tzatziki Dressing

Zesty flavored chicken atop a crunchy and bright salad with a creamy yogurt dressing makes for a delicious meal. Add a bit of avocado, if you have room for it in your macros.
Course Main Course
Cuisine Greek
Keyword cabbage, Chicken, dinner, egg-free, greek, lunch, main, mediterranean, nightshade-free, nut-free, PSMF
Prep Time 20 minutes
Cook Time 15 minutes
Marinade Time 4 hours
Total Time 4 hours 35 minutes
Servings 2
Calories 511kcal
Author Jenny Ross

Ingredients

Chicken

  • 4 tablespoons lemon juice 2 lemons
  • 1 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • 1 tablespoon oregano dried
  • 1/2 teaspoon red pepper flakes omit for nightshade-free
  • 1 pound boneless skinless chicken breasts, or thighs

Dressing

  • 1/2 cup 5% Greek yogurt plain, I like Fage, or coconut yogurt for dairy-free, use 0% for PSMF
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon olive oil omit for PSMF
  • 2 teaspoons dill dried
  • 1 garlic clove minced
  • salt and pepper to taste

Salad

  • 1 cup red cabbage thinly sliced, 1/4 small head
  • 1 cup green cabbage thinly sliced, 1/4 small head
  • 2 green onions finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1 Roma tomato diced small, omit for nightshade-free
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 1 tablespoon olive oil optional, omit for PSMF
  • paprika for garnish, omit for nightshade-free
  • fresh dill optional, for garnish

Instructions

  • Combine all chicken ingredients and marinate overnight, or at least 4 hours.
  • Prepare the tzatziki by stirring all the dressing ingredients together in a small bowl. Set aside (can be made a day ahead).
  • Preheat the oven to 450ºF and line a rimmed baking sheet with foil. Rub with a bit of avocado oil and skewer the chicken onto metal skewers. Bake at 450ºF for 15 minutes and finish with a quick broil to brown.
  • While the chicken cooks, prepare the salad. Combine all ingredients in a large bowl except for avocado, paprika, and dill. Toss to coat evenly then garnish with paprika, dill, and avocado.
  • Divide the salad between two plates, top with chicken and drizzle with dressing.

Notes

You can also grill the chicken. Thread meat onto skewers and grill over medium-high heat for about 4 minutes per quarter turn, or 12 minutes total. Let rest 5 minutes before enjoying.
Protein:Energy Ratio: 1.34
Nutrition made without nightshades: Calories: 504 cal, Carbs: 13g, Fiber: 3g, Fat: 27g, Protein: 51g, Protein:Energy Ratio: 1.34, Protein:Energy Ratio: 1.38
Nutrition made with 0% Greek yogurt and with oil omitted from salad and dressing: Calories: 418 cal, Carbs: 15g, Fiber: 4g, Fat: 17g, Protein: 51g,Protein:Energy Ratio: 1.82
Nutrition made with 0% Greek yogurt and with oil omitted from salad and dressing: Calories: 411 cal, Carbs: 13g, Fiber: 3g, Fat: 17g, Protein: 51g, Protein:Energy Ratio: 1.89

Nutrition

Calories: 511kcal | Carbohydrates: 15g | Protein: 51g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 255mg | Potassium: 1022mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 63mg | Calcium: 177mg | Iron: 4mg