Chicken Shawarma Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed (yield from or 164g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Paprika

  Spices

  1 tsp or 2g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lettuce

  Romaine or cos, raw

  ½ head or 313g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Onions

  Sweet, raw

  ½ onion or 166g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Parsley

  Raw

  ¾ cup or 45g

Directions

1. Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon, and red pepper; whisk to blend.
2. Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken. Cover the bowl and refrigerate to marinate for at least an hour or up to 24 hours.
3. Heat a large heavy-bottomed skillet or cast iron skillet over medium-high heat and add the marinated chicken. Cook, stirring occasionally, until the chicken is cooked through, about 15 minutes.
4. Add the salad ingredients to a bowl. Then add the cooked chicken shawarma on top, drizzle with the tahini sauce, and serve with fresh parsley.