Chicken Shawarma Salad

🛒 Ingredients

• Chicken Breast, boneless, skinless 150 g · 247 kcal
• Olive Oil 10 g · 90 kcal
• Lemon Juice 25 g · 6 kcal
• Garlic Cloves 7 g · 10 kcal
• Ground Cumin 2 g · 6 kcal
• Ground Coriander 2 g · 6 kcal
• Smoked Paprika 1 g · 3 kcal
• Ground Turmeric 0 g · 2 kcal
• Cayenne Pepper 0 g · 1 kcal
• Black Pepper 0 g · 1 kcal
• Romaine Lettuce 100 g · 17 kcal
• Cucumber 80 g · 12 kcal
• Tomato 80 g · 14 kcal
• Red Onion 30 g · 12 kcal
• Fresh Parsley 5 g · 2 kcal
• Plain Greek Yogurt (low fat) 80 g · 47 kcal
• Tahini 15 g · 89 kcal
• Water 20 g · 0 kcal
• Pickled Turnips 30 g · 3 kcal

👨‍🍳 Instructions

1. Slice the chicken breast into thin strips or bite-sized pieces; in a bowl, combine the chicken with 1 tablespoon of olive oil, 15g lemon juice, 5g garlic, cumin, coriander, paprika, turmeric, cayenne pepper, black pepper, and 1.5g of salt. Mix well and let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. While the chicken marinates, prepare the salad vegetables: finely chop the romaine lettuce, cucumber, tomato, red onion, and fresh parsley. Set aside in a large salad bowl.
3. Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken strips for 5-7 minutes per side, or until fully cooked through and slightly charred. Once cooked, remove from heat and let rest for a few minutes before slicing.
4. Meanwhile, prepare the tahini-yogurt dressing: in a small bowl, whisk together the plain Greek yogurt, tahini, 10g lemon juice, 2g garlic, 1.5g salt, and 20g water until smooth and creamy. Adjust consistency with more water if needed.
5. Add the cooked and sliced chicken to the salad bowl with the chopped vegetables. Drizzle generously with the tahini-yogurt dressing. Garnish with pickled turnips and serve immediately.