This is one of my most loved summer paleo suppers! Chicken shawarma serving of mixed greens is an extraordinarily tasty, crisp, and rich weeknight supper. The greens are hurled with mint and parsley, at that point finished with crunchy cucumbers, garden-crisp tomatoes, and delicate fragments of red onion. Each chomp is fresh, brilliant and overflowing with flavor.
Chicken Shawarma is a customary eat in this house and it shows up on our table in some structure each couple of weeks.
For the serving of mixed greens base, I like to utilize a blend of romaine and margarine lettuce hurled with cleaved parsley and mint. It's the ideal sweet, crunchy, crisp mix. I discovered some perfect tomatoes at the market, so in they went, alongside a large portion of an english cucumber and some daintily cut red onion.
Also try our recipe Buffalo Chicken Chopped Salad
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight paleo dinner. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Ingredients
Chicken Shawarma
- 2 lemons juiced
- 1/2 c. avocado oil
- 3 garlic cloves minced
- 1 tsp kosher salt
- 2 tsp cracked black pepper
- 2 tsp cumin
- 2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 1.5-2 lb boneless skinless chicken thighs
Salad
- 1/2 head romaine lettuce
- 1/2 head butter lettuce
- 1/2 c. fresh parsley chopped
- 1/2 c. fresh mint chopped
- 2 c. cherry tomatoes halved
- 1/2 english cucumber seeded and sliced
- 1 small red onion thinly sliced
Lemon Tahini Dressing
- ½ c. tahini
- ¼ - ½ c. water
- ¼ c. olive oil
- 1 lemon juiced
- sea salt to taste
- cracked black pepper to taste
Instructions
- In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
- When you're ready to cook, preheat the oven to 425.
- Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.
- While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
- Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
- Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.
Read more our recipe 3 Ingredient Ravioli Bake
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