Healthy Meal Prep
Chicken Shawarma Salad Recipe

Chicken Shawarma Salad

Description

In this recipe, chicken shawarma becomes an ingredient in a green salad, instead of the usual sandwich.

Ingredients

  • ⅔ cup extra-virgin olive oil
  • ½ cup freshly squeezed lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cardamom
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 1 clove garlic, minced
  • 4 (4 ounce) boneless, skinless chicken thighs
  • ¼ cup tahini
  • 3 tablespoons honey, or to taste
  • cooking spray
  • 1 medium onion, sliced into 1/2-inch rings
  • 6 cups chopped romaine lettuce
  • 2 medium tomatoes, sliced
  • 1 medium cucumber, sliced

Instructions


  1. Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
  2. Measure 1/2 cup marinade into a bowl and set aside.
  3. Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
  4. Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
  5. Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
  6. Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
  7. Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
  8. Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
  9. Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

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Nutritional Information

Chicken Shawarma Salad

Servings Per Recipe: 4
Calories: 722.8
% Daily Value *
protein: 48 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 21 %
sugars:
fat: 90 %
saturated fat: 49 %
cholesterol: 24 %
vitamin a iu: 77 %
niacin equivalents: 86 %
vitamin b6: 29 %
vitamin c: 62 %
folate: 25 %
calcium: 14 %
iron: 25 %
magnesium: 23 %
potassium: 20 %
sodium: 27 %
thiamin: 36 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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