Chicken Shawarma Salad Recipe with Creamy Tahini Dressing

Name: Chicken Shawarma Salad Recipe with Creamy Tahini Dressing
Total time: 3 hrs 45 mins
Ingredients: 0.5 cup avocado oil; 2 medium lemons, juiced; 3 cloves garlic, minced; 2 teaspoons cracked black pepper; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon kosher salt; 0.5 teaspoon ground turmeric; 0.5 teaspoon red pepper flakes; 1.5 pounds boneless, skinless chicken thighs; 0.5 cup tahini; 0.25 cup olive oil; 0.25 cup water, or more as needed; 1 medium lemon, juiced; sea salt and cracked black pepper to taste; 0.5 head romaine lettuce; 0.5 medium head butter lettuce; 0.5 cup chopped fresh parsley; 0.5 cup chopped fresh mint; 2 cups cherry tomatoes, halved; 0.5 medium English cucumber, seeded and sliced; 1 small red onion, thinly sliced

This chicken shawarma salad is an incredibly flavorful and fresh dinner option that's ready in minutes. Packed with crisp and bright flavors, the simple marinade can be prepped ahead of time for a fast and easy meal any night of the week.

Total time3 hrs 45 mins
Prep time15 mins
Cook time30 mins
Yield6 servings, 6

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Servings

Instructions

In a small bowl, whisk together avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes until well combined.
Put the chicken thighs in a resealable gallon bag, then pour the marinade over them. Rub the marinade into the chicken, remove air from the bag, seal, and refrigerate. Marinate for at least 3 hours, or up to overnight for best flavor.
Preheat your oven to 425 degrees F (220 degrees C).
Take the chicken out of the marinade and place it on a rimmed baking sheet. Pour any remaining marinade over the chicken.
Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through and no longer pink. A thermometer should read at least 165 degrees F (74 degrees C). Let it cool slightly, then slice into 1/2-inch strips.
For the tahini dressing, combine tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper in a blender. Blend until smooth, adding more water if needed to reach the desired consistency.
Chop romaine and butter lettuce. Place in a large bowl, then toss with parsley and mint. Layer tomatoes, cucumber, and red onion over the lettuce base. Top with the chicken and drizzle with tahini dressing to taste. Serve immediately for the best flavor.

Nutrition

Calories: 560 kcal
Fat Content: 47 g
Fiber Content: 7 g
Sugar Content: 2 g
Sodium Content: 423 mg
Protein Content: 25 g
Cholesterol Content: 70 mg
Carbohydrate Content: 17 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g