Name: Chicken Shawarma Salad with Tahini Dressing
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Avocado oil - ½ cup; Lemons, juiced - 2 medium; Garlic, minced - 3 cloves; Cracked black pepper - 2 teaspoons; Ground cumin - 2 teaspoons; Ground paprika - 2 teaspoons; Kosher salt - 1 teaspoon; Ground turmeric - ½ teaspoon; Red pepper flakes - ½ teaspoon; Boneless, skinless chicken thighs - 1 ½ pounds; Tahini - ½ cup; Olive oil - ¼ cup; Water, or more as needed - ¼ cup; Lemon, juiced - 1 medium; Sea salt and cracked black pepper to taste - 1 medium; Romaine lettuce - ½ head; Butter lettuce - ½ medium head; Chopped fresh parsley - ½ cup; Chopped fresh mint - ½ cup; Cherry tomatoes, halved - 2 cups; English cucumber, seeded and sliced - ½ medium; Red onion, thinly sliced - 1 small

Chicken Shawarma Salad with Tahini Dressing

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Shawarma Salad with Tahini Dressing

1. Avocado oil - ½ cup

2. Lemons, juiced - 2 medium

3. Garlic, minced - 3 cloves

4. Cracked black pepper - 2 teaspoons

5. Ground cumin - 2 teaspoons

6. Ground paprika - 2 teaspoons

7. Kosher salt - 1 teaspoon

8. Ground turmeric - ½ teaspoon

9. Red pepper flakes - ½ teaspoon

10. Boneless, skinless chicken thighs - 1 ½ pounds

11. Tahini - ½ cup

12. Olive oil - ¼ cup

13. Water, or more as needed - ¼ cup

14. Lemon, juiced - 1 medium

15. Sea salt and cracked black pepper to taste - 1 medium

16. Romaine lettuce - ½ head

17. Butter lettuce - ½ medium head

18. Chopped fresh parsley - ½ cup

19. Chopped fresh mint - ½ cup

20. Cherry tomatoes, halved - 2 cups

21. English cucumber, seeded and sliced - ½ medium

22. Red onion, thinly sliced - 1 small

How to cook deliciously - Chicken Shawarma Salad with Tahini Dressing

1. Stage

Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.

2. Stage

Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.

3. Stage

Preheat the oven to 425 degrees F (220 degrees C).

4. Stage

Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.

5. Stage

Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.

6. Stage

Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.

7. Stage

Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.