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Chicken Shawarma Salad

  • Prep
    15 MIN
  • Total
    16 MIN
  • 4

Chicken Shawarma Salad


  • 3 pita breads, cut into 1-inch cubes
  • 60 mL (1/4 cup) olive oil
  • 30 mL (2 tbsp) za’atar seasoning
  • 6 chicken thighs, deboned and skinless
  • Juice from half a lemon
  • 2 garlic cloves, finely chopped
  • 250 mL (1 cup) Baxter sour cream
  • 1 English cucumber, peeled and sliced
  • 500 mL (2 cups) cherry tomatoes, cut in two
  • 125 mL (1/2 cup) Saputo Feta cheese
  • ¼ red onion, sliced
  • 1-2 heads of Boston lettuce, torn by hand
  • 80 mL (1/3 cup) fresh mint leaves


  1. Preheat oven to 180°C (350°F).
  2. In a bowl, toss the pita bread with 1 tbsp. of olive oil and 2 tsp. of za’atar seasoning. Place on an oven-safe baking sheet lined with parchment paper and bake in the centre of the oven for 8 minutes. Set aside.
  3. In a bowl, combine the chicken with the juice from ¼ of a lemon, 1 finely chopped garlic clove, and 2 tsp. of za’atar seasoning. In a pan set over medium heat, cook chicken, approximately 8 minutes each side or until cooked thoroughly. Set aside. 
  4. In a small bowl, combine the Baxter sour cream with the remaining garlic and lemon juice. 
  5. On a working surface, slice chicken.
  6. Fill 4 bowls with lettuce, grilled pita, tomatoes, cucumbers, red onions, Saputo Feta cheese, mint, and sour cream and lemon dressing.


Products in this recipe

Sour Cream

With its delicious, tangy taste, Baxter sour cream is ideal for entrees, sauces and dips. It is also a popular topping for baked potatoes and pierogi.

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