Chicken Shawarma Salad
17
Points®
Temps total: 1 h 15 min • Préparation: 0 min • Cuisson: 1 h 15 min • Portions: 2 • Difficulté: Facile
Who needs takeout when you can make your own chicken shawarma at home? The chicken in this recipe is great cooked on the grill or in a pan, and works equally well with chicken breasts or boneless chicken thighs.
Ingrédients
TruLOCAL Boneless skinless chicken breast
2 breast(s)
Tahini
1 cup(s)
Garlic
1 clove(s), large, minced
Ground coriander
2 tsp(s)
Ground cumin
2 tsp(s)
Ground cardamom
1 tsp(s)
Paprika
1 tsp(s)
Ground turmeric
1 tsp(s)
Ground cinnamon
1 tsp(s)
Sea salt
1 tsp(s)
Black pepper
1 tsp(s)
Lemon
1 wedge(s), juiced
Olive oil
2 tbsp(s)
Romaine lettuce
1 small head(s), chopped
Fresh tomatoes
2 medium, diced
Cucumber
1 large, diced
Red onion
1 small, thinly sliced
Fresh parsley
1 cup(s), minced
Water
1 cup(s)
Olive oil
2 tbsp(s)
Garlic
3 clove(s), large, minced
Lemon
1 wedge(s), juiced
Sea salt
1 pinch(es)
Instructions
1
Combine the spices, minced garlic, lemon juice, olive oil, sea salt and black pepper in a large bag or bowl. The mixture will create a thick paste that you can use to marinade the chicken.
2
Using your hands, add the chicken breasts to the marinade, ensuring each piece is well coated in the spice mixture. Leave the chicken to marinade overnight or for at least 1 hour.
3
Heat a cast iron skillet or grill on medium heat. Place chicken on the skillet or grill and cook for 4-5 minutes per side until nicely charred and internal temperature has reached 165°F.
4
While the chicken is cooking, prepare the dressing. Add the ingredients to a small bowl or jar and whisk until well combined, using water to thin until desired consistency is reached. You want a creamy dressing, but not too thick.
5
Remove chicken from the skillet or grill and allow to rest for at least 5 minutes before slicing to ensure the juices are not lost.
6
While the chicken is resting, prepare the salad. Add lettuce, tomatoes, cucumber, red onion and parsley to a bowl to a toss to combine.
7
Once the chicken has rested, slice into thin strips, about ¼” thick.
8
To serve, split salad on to two plates, top with sliced chicken and drizzle with garlic dressing.
9
Enjoy!
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