Chicken Shawarma Salad with Tahini Lemon

Ingredients

• 12 oz boneless, skinless chicken breast
• 1/4 cup plain Greek yogurt(optional)
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups romaine lettuce
• 1/2 medium cucumber
• 1 cup cherry tomatoes
• 1/4 small red onion
• 3 tbsp tahini
• 2 tbsp water
• 1 tbsp chopped parsley(optional)

Instructions

1. 1

   Prep the salad: chop romaine, cucumber, tomatoes, and red onion; place in a large bowl.

2. 2

   Mix shawarma spices with salt and pepper. If using yogurt, stir yogurt with 1 tbsp lemon juice and the spice mix; coat chicken with the mixture. If not using yogurt, rub chicken with the spice mix and 1 tbsp lemon juice.

3. 3

   Cook the chicken (20 minutes): heat olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, 6–8 minutes per side depending on thickness (or until the center reaches 165°F/74°C). Rest 5 minutes, then slice.

4. 4

   Make tahini lemon drizzle: whisk tahini with remaining 1 tbsp lemon juice and water until smooth; thin with a little more water if needed.

5. 5

   Assemble: toss salad with a spoonful of tahini drizzle, top with sliced chicken, drizzle remaining tahini lemon sauce, and finish with parsley if desired.