Paleo Shawarma Chicken Salad – Perfect everyday Paleo Shawarma Salad.

Have you heard of a Mediterranean restaurant called Nanoosh?

I thought they were a large new chain restaurant with branches across the States, but it turns out they only have a few stores in Manhattan and one location in Berlin.

I know what you are thinking.  Chain restaurants?  Does it taste like school cafeteria?

I had the same doubts as you do until last week, when I had the opportunity to experience probably one of my best chicken salad experience in NYC that’s under $15,  and best of all it’s paleo friendly!

So what exactly is Shawarma Chicken?

According to Wikipedia, Shawarma is type of “roasted meat, especially when cooked on a revolving spit and shaved for serving in sandwiches.”

If you are my regular readers, you’d know that I am quite into fitness recently. And this dish, my friends, fits right into the fitness category –

– Easy to make ?  Check ✓
– Good in large batches (i.e. re-heat friendly in microwave) ?  Check ✓
– Lean protein ? Check ✓
– Veggies ? Check ✓
– DELICIOUS ?? Check Check ✓✓

If this sounds like your bowl of salad, I encourage you not to miss this new dish.

So are you ready  to make your version of Nanoosh at home?

Shawarma Chicken Salad

5 from 1 vote

Paleo Shawarma Chicken Salad

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 servings
Author: ChihYu
Paleo Shawarma Chicken Salad ! 
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  • 2 ½ lbs skinless/boneless chicken breast
  • 1 box your favorite mixed greens
  • 1-2 avocadod
  • 1 1/2 tbsp Coconut Oil, for sauteing

Chicken marinade: (Marinade Overnight)

  • ½ cup lemon juice
  • 2 tsp tomato paste
  • 4 tbsp Greek plain coconut yogurt, alt. Greek plain yogurt
  • 3 tbsp white wine vinegar
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 ½ tsp sea salt, or to taste
  • 1 tsp dry oregano, or thyme
  • 1 tsp paprika
  • 1 1/2 tsp ginger powder
  • A pinch of nutmeg powder

Tahini Dressing:

  • cup Tahini, no sugar added.
  • cup water, or more water if desired
  • 2 small cloves garlic, grated
  • ½-¾ tsp sea salt
  • ¼ cup fresh lemon juice


  • Slice the chicken into smaller cubes/chunks and mix with the ingredients under “chicken marinade” and coat well. Marinade overnight.
  • Heat 1 ½ tbsp of coconut oil in a large skillet and saute the chicken until cooked through. Set the chicken aside to cool.
  • If there's lot of liquid remains in the skillet, thicken the sauce for an additional 5-10 minutes. 
  • Combine chicken with mixed greens, avocado and enjoy with the tahini dressing.


Calories: 452kcal
Course: Dinner, Lunch
Cuisine: American, Mediterranean
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

Shawarma chicken