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




Paleo Shawarma Chicken Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Paleo Shawarma Chicken Salad ! 

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Servings: 6 servings
Calories: 452 kcal
Author: ChihYu
  • 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
  1. Slice the chicken into smaller cubes/chunks and mix with the ingredients under “chicken marinade” and coat well. Marinade overnight.
  2. Heat 1 ½ tbsp of coconut oil in a large skillet and saute the chicken until cooked through. Set the chicken aside to cool.

  3. If there's lot of liquid remains in the skillet, thicken the sauce for an additional 5-10 minutes. 

  4. Combine chicken with mixed greens, avocado and enjoy with the tahini dressing.
Nutrition Facts
Paleo Shawarma Chicken Salad
Amount Per Serving
Calories 452
* Percent Daily Values are based on a 2000 calorie diet.

Shawarma chicken


Make these for dinner !

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