Easy Chicken Shawarma Salad

I want to introduce you to the salad I make most often. I try not to pick favorites, but I really love this salad and I never get tired of it. Meet: chicken shawarma salad. It’s fast, flavorful, and easy to make — the trifecta of a staple recipe! What sets this apart from all other salads? A trick using rotisserie chicken that delivers the fastest shawarma. 

I love to eat it in a salad, but you can use this technique to make wraps and rice bowls as well. Any pre-cooked chicken will work, but I think this is where rotisserie chicken really shines. Its shreddy, tender texture delivers almost the real thing.

Okay, I lied: There are two things that set this salad apart, and the second one is the dressing. It’s just Greek yogurt, garlic, and nutty tahini — but the secret ingredient is pickled pepper brine. Because the recipe calls for sliced pepperoncini or banana peppers already, go ahead and use some of the brine to make the salad dressing instantly more exciting.

• This salad is a quick and filling meal. The best part: It calls for only 10 minutes of cooking and 15 minutes of prep. 
• With just five minutes on the stove, shredded rotisserie chicken, olive oil, shawarma spice blend, and sliced onions gets browned and crispy around the edges — just like real shawarma. 

Lots of recipes call for pickled onions, peppers, and just regular pickles, but they rarely call for using the brine! If you have a jar of pickled vegetables in your fridge or are buying pickle-y things for a recipe, I say get the most out of your ingredients. Swap in brine for vinegar or lemon juice in sauces and dressings; it will help you cut down on ingredients and add a bunch of flavor. Just hold off on seasoning until the end, as brine is plenty salty — you may not need to add any extra!

• Chicken. Skip the hassle of cooking the chicken yourself and pick up a rotisserie chicken.
• Shawarma spice. For ease, I like to use a store-bought shawarma seasoning or bahārāt spice blend.
• Lettuce. Extra-crunchy romaine gives the best contrast to the spiced chicken.
• Crunchy vegetables. Cucumbers and red onion add textural variety to the salad along with juicy tomatoes.
• Yogurt dressing. Make a simple dressing by combining Greek yogurt, tahini, garlic, and pickled pepper brine.
• Pita. Crisp up a torn pita in a skillet for crispy-tender croutons.
• Feta. Instead of using the pre-crumbled cheese, grab a block and crumble it yourself for a creamier, richer finish.

1. Prep the vegetables. Slice romaine, red onion, cherry tomatoes, and cucumber to make up the bulk of the salad.
2. Make the dressing. Stir together yogurt, tahini, garlic, and a couple of tablespoons of pickled pepper brine (you’ll be adding the peppers later). Thin the dressing out with a few tablespoons of water.
3. Cook the chicken. Heat olive oil in a large skillet, then add shredded cooked chicken, shawarma spice blend, and half of the onions. Cook until the chicken is golden-brown and crispy, about 5 minutes. Deglaze the pan with a little water and transfer the chicken to a plate.
4. Make the croutons. Add a little more olive oil to the skillet and tear a pita directly into the pan. Cook, stirring and flipping occasionally, until the pita is golden and toasted, about 3 minutes.
5. Assemble the salad. Toss the vegetables in the dressing, then top with the chicken and pita. Sprinkle with sliced pickled peppers and crumbled feta cheese.

• Add cooked rice, cooked couscous, or other grains to give this salad some extra bulk.
• Use store-bought pita chips or croutons instead of toasted pita.
• Substitute bahārāt spice for shawarma blend, or make your own (see recipe notes).
• Drizzle a little hot sauce on top for some heat.
• Swap the yogurt dressing for some store-bought or homemade tzatziki or add a dollop of garlicky toum to homemade dressing for an extra boost of flavor.
• Add kalamata olives, chopped pickles, or a scoop of super-smooth hummus to your salad.
• Swap or skip any vegetables and fresh herbs you like  — radishes, carrots, and shredded cabbage are all great options.

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.