Chicken Shawarma Salad (BYO - build-your-own)
Servings: 4
Ingredients
Chicken Marinade
- 6 boneless chicken thighs
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp salt
- 3 tbsp olive oil
Salad Dressing
- 1/2 cup plain coconut yogurt for DF (or plain greek yogurt)
- 1 tbsp good quality mayonnaise (we love primal kitchen avocado oil mayo)
- 1 tsp dried oregano
- a squeeze of lemon to taste
- a pinch of salt to taste
Salad Toppings
- prepare a combination of your favourite veggies: we love - cherry tomato, cucumber, red onion, sliced black olives, artichoke, sun-dried tomato, avocado
- 1 large pack mixed greens (spinach or mesclun mix)
Instructions
- mix all the marinade ingredients in a shallow dish
- add the chicken thighs and let sit covered for at least 30 minutes in the fridge
- mix all of the dressing ingredients in a bowl - adjust the salt and lemon to taste, and store in fridge
- prepare (wash and chop) lettuce and all toppings and arrange on a plate
- heat up a cast iron skillet until very hot, then add a light splash of oil
- take the chicken out of the marinade and sear in the pan skin side down (discard remaining marinade)
- cook for 2-3 minutes each side turning several times until cooked through (or until internal temp reaches 165f)
- remove from heat and let sit for 10 minutes
- slice up the chicken and serve with lettuce, plate of toppings, and homemade dressing