If you’ve ever had a Lebanese takeaway and thought, I wish I could recreate this at home—this is for you. Inspired by one of my favourite restaurant salads, this recipe is a delicious high-protein, high-fibre bowl that delivers big flavour with simple ingredients.
We start with juicy spiced chicken marinated in yoghurt, garlic, lemon, and warming Middle Eastern spices like paprika, cinnamon and oregano. It’s then seared until golden and tossed into a colourful chopped salad packed with crisp lettuce, juicy tomatoes, crunchy radishes and creamy feta. The whole dish is brought together with a velvety tahini yoghurt sauce and finished with homemade pita croutons for extra crunch.
This salad is hearty enough to be a main meal, perfect for meal prep, and honestly… you’ll want to lick the bowl. It’s comforting, nourishing, and a perfect mix of creamy, tangy, fresh and spiced. You can make it in advance, adapt it to be vegetarian, and keep it exciting by switching up toppings.
If you’re tired of boring salads, this one will change your mind. It’s bold, balanced, and full of ingredients that leave you feeling truly satisfied.
What Is Lebanese Salad
A few years ago, I discovered this delicious Lebanese salad, and it quickly became one of my favourites! Inspired by Lebanese cuisine from Lebanon, a beautiful country in the Middle East along the Mediterranean coast, this salad perfectly captures the fresh, vibrant flavours typical of the Mediterranean diet. Lebanese food is celebrated for its wholesome ingredients, bright herbs, and simple dressings that make every dish both healthy and tasty.
This Lebanese salad is a fresh, colourful dish made with simple, nutritious ingredients like chopped tomatoes, cucumbers, onions, fresh parsley, and mint. The classic dressing of olive oil and lemon juice adds a light, natural flavour that complements the vegetables without overpowering them. What makes this Lebanese salad so special is how refreshing and light it is, yet it’s packed with fibre, vitamins, and antioxidants. It’s a versatile recipe that works wonderfully as a side dish or as a main when paired with protein. Simple, healthy, and full of authentic Mediterranean flavour — this Lebanese salad is a recipe you’ll want to make again and again.
Tips
- Marinate overnight: The longer you leave the chicken to marinate, the more tender and flavourful it becomes. Overnight is ideal.
- Use Greek yoghurt: For both the marinade and the sauce, full-fat Greek yoghurt adds creaminess and extra protein.
- Make it veggie: Swap chicken for roasted chickpeas or halloumi for a vegetarian version that still packs in protein.
- Toast the pita: Baking the pita with a drizzle of oil makes deliciously crunchy croutons. You can also pan-fry for a quicker option.
- Double the sauce: The yoghurt tahini sauce is so good you might want extra—try it as a dip for veggies or spread in wraps.
- Meal prep friendly: Prep the chicken, sauce and salad ingredients ahead of time and store separately. Assemble just before eating for max freshness.
- Fresh herbs make a difference: Don’t skip the mint—it lifts the whole salad and adds a signature Lebanese touch.
Swaps
Chicken breast: Use chicken thighs for more flavour and juiciness. For vegetarian, swap with roasted chickpeas or grilled halloumi (not vegan).
Yoghurt: Use dairy-free coconut or almond yoghurt to make it vegan.
Tahini: Substitute with sunflower seed butter if tahini isn’t available.
Pita bread: Use gluten-free pita or flatbread as needed.
Storage
Fridge: Store chicken, salad, sauce, and croutons separately in airtight containers for up to 3 days. Assemble just before serving to keep textures fresh.
Freezer: Cooked marinated chicken can be frozen for up to 1 month. Defrost overnight in the fridge before reheating. Salad and croutons are best fresh.
More Middle Easter Flavours
Lebanese Salad
Ingredients
For the chicken marinade
- 300 g chicken breast chopped into cubes
- 50 g yoghurt
- 1/2 lemon juice
- spice mix 2 tsp paprika, 1 tsp cinnamon, 1/2 tsp oregano, 1/4 tsp of: ginger powder, salt, pepper
- 1 tbsp oil
- 1 tsp tomato paste
- 2 garlic cloves minced
For the salad
- 1 lettuce head sliced
- 4 tomatoes chopped into cubes
- 1/2 cucumber chopped
- 5 radish sliced
- 75 g feta into small cubes
- 1 tbsp mint chopped finely
For the sauce
- 100 g yoghurt
- 2 tsp tahini
- 1/4 tsp: salt cumin, paprika, garlic
- pepper
For the pita cruton
- Pita bread chopped into small cubes
- Oil salt and pepper (simply bake or pan fry)
Instructions
- Add the chicken to a container and add all the ingredients for the chicken marinade. Seal the container and let it set in the fridge overnight, or at least 4 hours.
- Cook the chicken in a pan. When is ready set aside to cool down.
- Assemble the salad with all the vegetables listed above and add the chicken and pita crutons.