AIP Chicken Shawarma Salad Recipe


For the salad dressing:
2 Tablespoons of olive oil (30 ml)
1 Tablespoon of lemon juice (15 ml)
Salt, to taste
For the chicken pieces:
2 chicken breasts, cut into cubes
1 teaspoon (2 g) turmeric
1 Tablespoon of onion powder (7 g)
1 Tablespoon of garlic powder (10 g)
1/2 teaspoon (1 g) dried oregano
Salt to taste
4 Tablespoons (60 ml) avocado oil, to cook with
For the salad:
2 cups salad leaves, washed
1 cucumber, sliced
1 pickled beetroot, sliced
1/2 onion, sliced
Parsley for garnish


Make a quick dressing by mixing the olive oil and lemon juice in a small bowl. Season with salt and set aside.
Mix together the turmeric powder, onion powder, garlic powder, and dried oregano. Season with salt. Drop the chicken pieces into the bowl to coat.
Heat the avocado oil in a pan and cook the chicken until they are done. Remove from the heat and set aside. (Alternatively, you can skewer the spiced pieces onto a kebab stick and grill over the BBQ, then carefully remove from the skewer sticks.)
Toss the salad leaves and cucumber in the salad dressing and top with the cooked chicken pieces. Add the beetroot, onion slices, and parsley.


Shawarma is an easy and delicious way to up your salad protein game at lunch while sticking to your AIP diet (autoimmune protocol). With strong flavors that work with just about any meat, it’s hard to get tired of this savory dish. Ditch the pita for some greens to enjoy some AIP chicken shawarma that is sure to keep you going strong until dinner.




Thursday, June 7, 2018 - 10:51pm


Related Cooking Videos