By Codi Ferguson
Preheat your oven to 200°C (400°F).
In a large bowl, combine sliced chicken thighs with 4 tbsp shawarma seasoning, 2 tsp olive oil, salt, and pepper. Ensure the chicken is evenly coated with the seasoning.
Spread the seasoned chicken thighs on a baking sheet in a single layer. Bake in the oven for about 20-25 minutes or until fully cooked and slightly crispy on the edges.
While the chicken cooks, prepare the salad. Rinse the mixed salad greens, cherry tomatoes, and cucumber. Halve the cherry tomatoes and slice the cucumber into half-moons.
In a separate bowl, mix 6 tbsp tahini, 2 tbsp lemon juice, and 4 tbsp water. Stir until smooth and adjust the consistency with more water if needed. Add a pinch of salt and pepper to taste.
Once the chicken is done, let it rest for a few minutes, then slice into bite-sized pieces if necessary.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, and cooked couscous. Top with slices of cooked chicken.
Drizzle the tahini dressing over the salad and toss gently to combine. Garnish with fresh parsley and add pickles if desired.
Serve the Chicken Shawarma Salad with Tahini Dressing immediately as a refreshing meal.
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This Salad Middle Eastern Healthy recipe is ready in 40 minutes and features Chicken thighs, Shawarma seasoning, Olive oil and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (400°F).
In a large bowl, combine sliced chicken thighs with 4 tbsp shawarma seasoning, 2 tsp olive oil, salt, and pepper. Ensure the chicken is evenly coated with the seasoning.
Spread the seasoned chicken thighs on a baking sheet in a single layer. Bake in the oven for about 20-25 minutes or until fully cooked and slightly crispy on the edges.
While the chicken cooks, prepare the salad. Rinse the mixed salad greens, cherry tomatoes, and cucumber. Halve the cherry tomatoes and slice the cucumber into half-moons.
In a separate bowl, mix 6 tbsp tahini, 2 tbsp lemon juice, and 4 tbsp water. Stir until smooth and adjust the consistency with more water if needed. Add a pinch of salt and pepper to taste.
Once the chicken is done, let it rest for a few minutes, then slice into bite-sized pieces if necessary.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, and cooked couscous. Top with slices of cooked chicken.
Drizzle the tahini dressing over the salad and toss gently to combine. Garnish with fresh parsley and add pickles if desired.
Serve the Chicken Shawarma Salad with Tahini Dressing immediately as a refreshing meal.
Calories per Serving: 600
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