Shawarma Chicken Salad
With our desire to include healthier recipes into our meal line up sometimes you have to get creative with seasonings for chicken otherwise you get sick of having chicken breast over and over again. So I began pulling together some of our favorite flavors and thought a shawarma chicken salad would be so damn good and I was right. It packs a little heat but gets balanced nicely with the lemon tahini dressing.
Chicken Salad Ingredients
2 Chicken Breast
6 Cups of Romaine Lettuce, ripped and rinsed
1 Cup Cherry Tomatoes, halved
1/2 Cucumber, slices
1/2 Red Onion, sliced
1/2 Red Pepper, thinly sliced
1-2 Tbsp. Olive Oil
2 Tsp. Garlic Powder
2 Tsp. Lemon Juice
1 Tsp. Cumin
1 Tsp. Turmeric
1 Tsp. Chili Powder
1 Tsp. Salt
1 Tsp. Pepper
Cooking Spray
Lemon Tahini Dressing
3/4 Cup Greek Yogurt
3 Tbsp. Roasted Sesame Seeds
3 Tbsp. Water
2 Tbsp. Olive Oil
2 Tbsp. Lemon Juice
1 Tbsp. Garlic Powder
1-2 Tsp. Salt
1-2 Tsp. Pepper
1/2 Tsp. Cumin
Directions
Start with the salad dressing so you can place it in the fridge, really letting the flavors come together. Combine all dressing ingredients together in a small blender until smooth. Add additional garlic powder, salt or pepper to adjust to desired flavor. If it is too thick, add a tiny bit more water or lemon juice depending on preference.
Pre-heat the oven to 375F degrees. Spray a tinfoil lined baking sheet with cooking spray. combine all the chicken spices as well as lemon juice and olive oil in a small bowl and mix well.
Using the back of a spoon, spread the mixture on both sides of both chicken breast. Mix more spices together if necessary.
Bake for 40-45 minutes or until the chicken is fully cooked and reaches 165F degrees.
While the chicken is cooking, combine the salad ingredients in a bowl and set in the fridge until needed.
Once the chicken is done cooking, top with chicken then drizzle with dressing and you are good to go! Top with fresh Parsley if desired.
