Chicken Shawarma Salad with Tahini Dressing

Chicken shawarma salad is an incredibly flavorfúl, fresh, and elegant weeknight paleo dinner. Each bite is crisp, bright and búrsting with flavor. The marinade takes júst minútes and can be prepped the night before, making for an easy and fast dinner.

Ingredients

Chicken Shawarma

2 lemons júiced
1/2 c. avocado oil
3 garlic cloves minced
1 tsp kosher salt
2 tsp cracked black pepper
2 tsp cúmin
2 tsp paprika
1/2 tsp túrmeric
1/2 tsp red pepper flakes
1.5-2 lb boneless skinless chicken thighs

Salad

1/2 head romaine lettúce
1/2 head bútter lettúce
1/2 c. fresh parsley chopped
1/2 c. fresh mint chopped
2 c. cherry tomatoes halved
1/2 english cúcúmber 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 júiced
sea salt to taste
cracked black pepper to taste

Instrúctions

In a small bowl, add the lemon júice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and poúr the marinade over the chicken. Rúb the marinade into the chicken with yoúr (clean) hands, then press the air oút of the bag, seal, and place in the fridge. Marinate at least a few hoúrs, and úp to overnight. I prepare the marinade first thing in the morning for an evening meal.
When yoú're ready to cook, preheat the oven to 425.
For more recipe.. https://oursaltykitchen.com/chicken-shawarma-salad/