Chicken Shawarma Salad with Tahini Dressing

This marinated and roasted chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 560 Calories

Ingredients

• 3 cloves garlic, minced
• 2 teaspoons cracked black pepper
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 small red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• sea salt and cracked black pepper to taste
• 1 medium lemon, juiced
• 2 teaspoons ground paprika
• 2 medium lemons, juiced
• 0.5 teaspoon ground turmeric
• 0.25 cup olive oil
• 0.25 cup water, or more as needed
• 0.5 cup chopped fresh parsley
• 0.5 teaspoon red pepper flakes
• 1.5 pounds boneless, skinless chicken thighs
• 0.5 cup tahini
• 0.5 cup avocado oil
• 0.5 cup chopped fresh mint
• 0.5 head romaine lettuce
• 0.5 medium head butter lettuce
• 0.5 medium English cucumber, seeded and sliced

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.