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Chicken shawarma salad box

Chicken shawarma salad box


Simple, tasty and low in saturated fat — this gluten free chicken salad is great for picnics or packed lunches

  • Feeds 6 Feeds 6
  • Ready in 50 minutes

Each serving contains

  • Energy
    1558kj 372kcal
  • Fat
    Med 28%
  • Saturates
    Low 20%
  • Sugar
    Low 9%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 28g

Bring Co-op to your front door

Big Bag Option


  • 1kg Co-op British chicken thighs, skin removed
  • 2½ tbsp Co-op olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 tsp each ground cumin, coriander, cinnamon and turmeric
  • 750g sweet potatoes, peeled and cut into cubes
  • ¼ tsp chilli flakes
  • 250g Co-op British asparagus
  • 2 Co-op cos lettuces


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the chicken thighs in a large bowl
  3. Mix 1 tbsp of the oil with the lemon juice, garlic and spices. Toss to coat, then season
  4. Heat a griddle pan to medium-high and cook the chicken for a couple of minutes on each side until golden and taking on griddle marks
  5. Transfer to a roasting dish and roast for a further 25-30 mins, until cooked through
  6. Remove from the oven and leave to cool, then cut the chicken into chunky slices
  7. Meanwhile, toss the sweet potato in the chilli flakes and 1 tbsp of the oil
  8. Transfer to a baking tray and roast for 30 mins, or until soft
  9. Remove from the oven and leave to cool
  10. Toss the asparagus in the rest of the oil, then griddle for 6-8 mins, until tender and starting to char
  11. Remove and leave to cool
  12. Fill 6 salad boxes with the leaves from the cos lettuces, then top with the chicken, sweet potato and asparagus
  13. Chill until required