Chopped Chicken Shawarma Chicken Salad Pita
Chopped Chicken Shawarma Chicken Salad Pita
Ingredients
For the Chicken
- 1 pound cooked chicken, leftover
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon oregano, or thyme
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
For the Salad Base
- 2 romaine lettuce, thinly shredded
- 1/2 cup dill pickles, finely diced
- 3 Persian cucumber, finely diced
- 1 cup parsley, chopped, a very large handful
For the Express Pickled Onions (Optional)
- 1 red onion, medium, finely diced
- 2 tablespoons lemon juice, from 1 lemon
- 1/4 teaspoon salt, a couple pinches
- 1 tablespoon sumac, 1 to 2 tablespoons
For the Yogurt Sauce
- 1/3 cup Greek yogurt, or sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice, from 1 lemon
- 3 garlic cloves
- 1 tablespoon olive oil, 1 to 2 tablespoons
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cumin, a tiny pinch
- 1/4 teaspoon salt, a couple pinches
For Serving
- 1/4 cup feta cheese, crumbled, extra, as needed
- 2 tablespoons fresh herbs, chopped, such as parsley or mint, as needed
- 1/4 cup pickled onion, as needed
- 1 teaspoon lemon juice, freshly squeezed, as needed
- 4 pita bread, low-carb or your favorite vessel
Instructions
- 1
Heat 1 tablespoon of olive oil in a hot pan over medium-high heat. Add the 1 pound of leftover cooked chicken. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of oregano (or thyme), 1 tablespoon of garlic powder, and 1 tablespoon of smoked paprika. Cook, stirring occasionally, until the chicken is heated through and slightly caramelized, about 5-7 minutes. Remove from heat and let cool slightly.
⏱️ 7 min
- 2
In a large bowl, combine the 2 thinly shredded romaine lettuce, 1/2 cup of finely diced dill pickles, 3 finely diced Persian cucumbers, and 1 cup of chopped parsley. Toss gently to combine.
⏱️ 5 min
- 3
Divide the prepared salad base evenly into 4 individual serving containers.
⏱️ 2 min
- 4
To make the express pickled onions (if not using store-bought): Finely dice 1 medium red onion. Place the diced onion in a small container. Add 2 tablespoons of lemon juice, 1/4 teaspoon of salt, and 1 tablespoon of sumac. Mix well and let sit for at least 5 minutes, stirring occasionally. (Alternatively, use pre-made pickled red onion or pickled turnips.)
⏱️ 5 min
- 5
In a food processor or blender, combine 1/3 cup of Greek yogurt (or sour cream), 3 tablespoons of mayonnaise, 2 tablespoons of lemon juice, 3 garlic cloves, 1 tablespoon of olive oil (or up to 2 tablespoons for a richer sauce), 1/4 teaspoon of smoked paprika, 1/8 teaspoon of cumin, and 1/4 teaspoon of salt. Process until the sauce is smooth and well combined.
⏱️ 3 min
- 6
Add the slightly cooled chicken from Step 1 to the salad base in each of the 4 containers. Pour the prepared yogurt sauce over the chicken and salad in each container. Secure the lids and shake well to distribute the dressing and mix all ingredients.
⏱️ 5 min
- 7
Serve the chopped chicken shawarma salad over your favorite vessel, such as low-carb pita bread. Top with extra crumbled feta cheese, fresh chopped herbs, additional pickled onion, and a squeeze of fresh lemon juice, as desired. Enjoy immediately or store for later.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chopped Chicken Shawarma Chicken Salad Pita
For the Chicken
- 1 pound cooked chicken, leftover
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon oregano, or thyme
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
For the Salad Base
- 2 romaine lettuce, thinly shredded
- 1/2 cup dill pickles, finely diced
- 3 Persian cucumber, finely diced
- 1 cup parsley, chopped, a very large handful
For the Express Pickled Onions (Optional)
- 1 red onion, medium, finely diced
- 2 tablespoons lemon juice, from 1 lemon
- 1/4 teaspoon salt, a couple pinches
- 1 tablespoon sumac, 1 to 2 tablespoons
For the Yogurt Sauce
- 1/3 cup Greek yogurt, or sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice, from 1 lemon
- 3 garlic cloves
- 1 tablespoon olive oil, 1 to 2 tablespoons
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cumin, a tiny pinch
- 1/4 teaspoon salt, a couple pinches
For Serving
- 1/4 cup feta cheese, crumbled, extra, as needed
- 2 tablespoons fresh herbs, chopped, such as parsley or mint, as needed
- 1/4 cup pickled onion, as needed
- 1 teaspoon lemon juice, freshly squeezed, as needed
- 4 pita bread, low-carb or your favorite vessel
Instructions
- 1
Heat 1 tablespoon of olive oil in a hot pan over medium-high heat. Add the 1 pound of leftover cooked chicken. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of oregano (or thyme), 1 tablespoon of garlic powder, and 1 tablespoon of smoked paprika. Cook, stirring occasionally, until the chicken is heated through and slightly caramelized, about 5-7 minutes. Remove from heat and let cool slightly.
⏱️ 7 min - 2
In a large bowl, combine the 2 thinly shredded romaine lettuce, 1/2 cup of finely diced dill pickles, 3 finely diced Persian cucumbers, and 1 cup of chopped parsley. Toss gently to combine.
⏱️ 5 min - 3
Divide the prepared salad base evenly into 4 individual serving containers.
⏱️ 2 min - 4
To make the express pickled onions (if not using store-bought): Finely dice 1 medium red onion. Place the diced onion in a small container. Add 2 tablespoons of lemon juice, 1/4 teaspoon of salt, and 1 tablespoon of sumac. Mix well and let sit for at least 5 minutes, stirring occasionally. (Alternatively, use pre-made pickled red onion or pickled turnips.)
⏱️ 5 min - 5
In a food processor or blender, combine 1/3 cup of Greek yogurt (or sour cream), 3 tablespoons of mayonnaise, 2 tablespoons of lemon juice, 3 garlic cloves, 1 tablespoon of olive oil (or up to 2 tablespoons for a richer sauce), 1/4 teaspoon of smoked paprika, 1/8 teaspoon of cumin, and 1/4 teaspoon of salt. Process until the sauce is smooth and well combined.
⏱️ 3 min - 6
Add the slightly cooled chicken from Step 1 to the salad base in each of the 4 containers. Pour the prepared yogurt sauce over the chicken and salad in each container. Secure the lids and shake well to distribute the dressing and mix all ingredients.
⏱️ 5 min - 7
Serve the chopped chicken shawarma salad over your favorite vessel, such as low-carb pita bread. Top with extra crumbled feta cheese, fresh chopped herbs, additional pickled onion, and a squeeze of fresh lemon juice, as desired. Enjoy immediately or store for later.
⏱️ 3 min