Grilled Chicken Chop Salad

My go-to salad when I need something a bit more low cal.

6 servings

Time: 45 mins

By Ethan Chlebowski

This is my go-to salad after I’ve had too much high-calorie food. I love it because it’s versatile, low-calorie, and filling.

Ethan Chlebowski

Ethan Chlebowski



  • Shawarma style chicken

    • chicken thighs
      , boneless
    • salt
    • kewpie mayo
      30 g2 spoonfuls
    • cumin
      6 ga spoonful
    • paprika
      6 ga spoonful
    • garlic powder
      6ga spoonful
    • turmeric powder
      6 ga spoonful
    • sumac
      6 ga spoonful
    • black pepper
      6 ga spoonful
    • ground cinnamon
      a sprinkle
    • cayenne pepper
      a sprinkle
  • Yogurt sauce

    • yogurt
      , non-fat, plain
      150 g
    • garlic
      , grated
      2 cloves
    • black pepper
      a spoonful
    • lemon juice
      1/2 lemon
    • fresh dill
      , minced
      a spoonful
    • salt
      to taste
  • Salad components

    • romaine lettuce
      , chopped
    • cherry tomatoes
      , halved
    • cucumbers
      , cubed
    • feta
    • pickled onions
    • tortilla strips


Step 1: Marinate the chicken

Salt the chicken thighs with a even sprinkle of salt on all sides. In a small bow, combine all of the spices with the mayo. Add the mayo to the chicken and rub it all over.

Step 2: Sear the chicken

To a ripping hot griddle or cast iron, add the chicken and until on both sides. Brown the chicken until it has reached around 170°F/ 76°C. Once the chicken is cooked, pull it off the heat and let it rest a bit before slicing.

Step 3: Mix the dressing & prep the vegetables

Combine the yogurt, garlic, spices, and lemon juice. Mix it together and taste it. Adjust the salt and other seasonings to your preference.

Step 4: Assemble the salad

Add the lettuce to a bowl and top with the tortilla strips or pita. Layer on the yogurt sauce, cucumber, tomato, feta, cheese, chicken, and pickled onion. Enjoy.



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