Chicken Shawarma Salad with Tahini Dressing

Chicken Shawarma Salad with Tahini Dressing

A salad of chicken shawarma that will quickly become your favorite summer dish. This is reminiscent of a chicken shawarma dish that you order at any fabulous Greek restaurant and is bursting with flavor thanks to the fresh parsley and mint.

Ingredients

Salad

• 2 c. cherry tomatoes halved
• 1/2 c. fresh mint chopped
• 1/2 head butter lettuce
• 1 small red onion thinly sliced
• 1/2 c. fresh parsley chopped
• 1/2 head romaine lettuce
• 1/2 english cucumber seeded and sliced

Chicken Shawarma

• 2 tsp cumin
• 1 tsp kosher salt
• 2 tsp paprika
• 2 tsp cracked black pepper
• 3 garlic cloves minced
• 1/2 tsp turmeric
• 1.5-2 lb boneless skinless chicken thighs
• 2 lemons juiced
• 1/2 c. avocado oil
• 1/2 tsp red pepper flakes

Lemon Tahini Dressing

• ¼ c. olive oil
• 1 lemon juiced
• sea salt to taste
• ¼ - ½ c. water
• ½ c. tahini
• cracked black pepper to taste

Instructions

First, In a small bowl, add lemon juice, avocado oil, salt, pepper and spices, then whisk. Place the raw chicken legs in a one-gallon zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then remove the air from the bag, close it and place it in the refrigerator. Marinate at least a few hours and overnight. I prepare the marinade in the morning for an evening meal.

Then, When ready to cook, preheat oven to 425 ° C.

Remove the chicken from the marinade and place on a rimmed baking sheet. Pour the excess marinade over the chicken. Roast for 30 minutes until chicken is fully cooked. Cool slightly, then cut into 1/2 "strips.

While the chicken is roasting, prepare the salad. Chop lettuce and herbs, then mix. Chop the tomatoes and cucumber and slice the red onion.

Place the tahini, olive oil, lemon juice, salt and pepper in a blender with 1/4 cup of water to start. (I love using my Ninja Blender to make salad dressings - the individual cups are the perfect size for small batches like salad dressing!). Mix until emulsified. Add additional water to reach the desired consistency. For salad dressing, compared to a dipping sauce, I use more than half a cup, sometimes a little more.

Layer tomatoes, cucumbers and red onions on the basis of the herb salad. Garnish with chicken, then dress with tahini to taste. Serve immediately. Happy Cooking TimeJ