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Scrumptious Roast Chicken Shawarma Salad

Name: Scrumptious Roast Chicken Shawarma Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups cherry tomatoes, halved; 2 teaspoons cumin; 1.75 lb boneless skinless chicken thighs; Cracked black pepper, to taste; ½ cup fresh mint, chopped; ¼ cup olive oil; ½ cup avocado oil; ½ head butter lettuce, chopped; 1 small red onion, thinly sliced; Juice of 1 lemon; 2 teaspoons cracked black pepper; ½ teaspoon red pepper flakes; ½ cup fresh parsley, chopped; ½ cup tahini; 3 garlic cloves, minced; 1 teaspoon kosher salt; 2 teaspoons paprika; ½ cup water; ½ teaspoon turmeric; Salt, to taste; ½ english cucumber, seeded and sliced; Juice of 2 lemons; ½ head romaine lettuce, chopped

This impeccably flavored Roast Chicken Shawarma Salad is a refreshing and pleasurable weeknight meal. Every bite promises a punch of crisp, bright, and exuberant flavors. The recipe includes a flavorful marinade that takes mere minutes to prepare. It can also be arranged the night before, making thi...

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50 min

TOTAL TIME

902

CALORIES

$4.03

PER SERVING

Scrumptious Roast Chicken Shawarma Salad

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Directions

MARINADE

20 min

PREP TIME

30 min

COOK TIME

50 min

TOTAL TIME

In a bowl, combine the lemon juice, avocado oil, minced garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes. Whisk until well combined.

Add the chicken thighs into a large zip-lock bag and pour the marinade into the bag. Massage the marinade into the chicken to ensure it's fully coated. Remove the excess air, seal the bag, and refrigerate at least for a few hours to overnight.

CHICKEN

When ready to cook, preheat the oven to 425°F (220°C). Remove the chicken from the marinade, allowing any excess to drip off, and place onto a rimmed baking sheet.

Roast the chicken in the preheated oven for 30 minutes, ensuring the chicken is cooked throughout. Once cooked, set aside to cool slightly before slicing into 1/2 inch strips.

SALAD

While the chicken is roasting, assemble the salad. In a large bowl combine the chopped romaine lettuce, butter lettuce, parsley, and mint. Toss to mix.

Top the lettuce mix with the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

DRESSING

For the dressing, in a blender combine the tahini, olive oil, lemon juice, salt, and pepper along with water.

Blend until smooth and well combined adjusting with a pinch of salt or more water until desired consistency is reached.

ASSEMBLY

Place the sliced roast chicken on top of the arranged salad. Drizzle with tahini dressing as desired. Mix gently, if desired and serve immediately.