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Chicken Shawarma Salad with Tahini Dressing






That is one in all my favored summer season paleo dinners! fowl shawarma salad is a very flavorful, clean, and elegant weeknight dinner. the greens are tossed with mint and parsley, then topped with crunchy cucumbers, lawn-clean tomatoes, and soft slivers of red onion. every chunk is crisp, brilliant and bursting with taste.













bird shawarma is a regular devour in this residence and it seems on our table in a single shape or another every couple of weeks. naturally, i also like to make homemade shawarma on occasion due to the fact duh. it’s a showstopper of a meal for enterprise, and even my pickiest buddies and family eat every chew.













on days that i’m feeling in particular healthy and/or lazy, i opt for this bird shawarma salad in lieu of the whole platter. i whip up the quick marinade within the morning, then toss it with the chicken wherein it infuses with flavor in the fridge all day. one 30-minute roast later, and that i’ve got an clean, healthful paleo dinner that everyone loves. even the kid.






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



  1. 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.

  2. When you're ready to cook, preheat the oven to 425. 

  3. 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.

  4. 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.

  5. 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.

  6. 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.


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