Description
This mouthwatering Chicken Shawarma Salad with Tahini Dressing is a vibrant and flavorful dish that combines tender, spiced chicken thighs with fresh greens and a creamy tahini dressing. The salad features a zesty lemon and garlic marinade for the chicken, fresh herbs, crisp lettuce, juicy cherry tomatoes, cucumber, and red onion. It’s perfect for a healthy lunch or dinner, offering a delightful balance of smoky, spicy, and fresh flavors.
Ingredients
Scale
Chicken Marinade and Shawarma
- 2 lemons, juiced
- 0.5 cups avocado oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons cracked black pepper
- 2 teaspoons cumin
- 2 teaspoons paprika
- 0.5 teaspoon turmeric
- 0.5 teaspoon red pepper flakes
- 1.5-2 lbs boneless skinless chicken thighs
Salad Ingredients
- 0.5 head romaine lettuce
- 0.5 head butter lettuce
- 0.5 cups fresh parsley, chopped
- 0.5 cups fresh mint, chopped
- 2 cups cherry tomatoes, halved
- 0.5 English cucumber, seeded and sliced
- 1 small red onion, thinly sliced
Tahini Dressing
- 0.5 cups tahini
- 0.25-0.5 cups water (to adjust consistency)
- 0.25 cups olive oil
- 1 lemon, juiced
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Prepare the marinade: In a large bowl, combine the lemon juice, avocado oil, minced garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes. Mix well to create a flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, ideally up to 4 hours, to allow the flavors to penetrate the meat.
- Cook the chicken: Heat a large skillet or pan over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until the chicken is fully cooked through and has a nice charred exterior. Remove from heat and let rest for 5 minutes before slicing into strips.
- Prepare the salad base: While the chicken cooks, rinse and dry the romaine and butter lettuce. Tear them into bite-sized pieces and place them in a large salad bowl. Add the chopped parsley, mint, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Make the tahini dressing: In a small bowl, whisk together the tahini, olive oil, freshly squeezed lemon juice, and water. Adjust the water bit by bit to reach a smooth, pourable texture. Season with sea salt and cracked black pepper to taste.
- Assemble the salad: Add the sliced chicken shawarma on top of the salad greens and vegetables. Drizzle generously with the tahini dressing.
- Toss and serve: Gently toss the salad to combine all ingredients and evenly coat with the dressing. Serve immediately for the best flavor and texture.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier.
- Adjust the red pepper flakes in the marinade to control the spice level.
- If tahini is too thick, add more water slowly to avoid a runny dressing.
- This salad pairs well with warm pita bread or rice for a complete meal.
