By Maisie St.+James
In a small bowl, combine the olive oil, minced garlic, cumin, salt, and pepper. Mix well to create a marinade for the chicken.
Add the sliced chicken thighs to the marinade, tossing to ensure all pieces are well coated. Let it marinate for at least 15 minutes.
Preheat a frying pan over medium heat. Add the marinated chicken pieces and cook for about 6-8 minutes on each side, or until fully cooked and golden brown. Remove from heat and set aside.
While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed salad greens, diced cucumber, halved cherry tomatoes, and roasted sweet potato cubes. Sprinkle the chopped parsley on top.
In a small mixing bowl, whisk together the tahini, lemon juice, a pinch of salt, and pepper. Add a small amount of water if the dressing is too thick until it reaches your desired consistency.
To assemble the salad, place the salad mix on a serving plate, add the cooked chicken on top, and drizzle generously with the tahini dressing.
Serve immediately and enjoy your Middle-Eastern Chicken Shawarma Salad with Tahini Dressing and Roasted Sweet Potato.
How did this recipe turn out? Let others know!
to rate this recipe
By Maisie St.+James
This Salad Middle-Eastern Healthy recipe is ready in 45 minutes and features boneless skinless chicken thigh, sliced, mixed salad greens, cucumber, diced and other delicious ingredients. Contains 450 calories total.
In a small bowl, combine the olive oil, minced garlic, cumin, salt, and pepper. Mix well to create a marinade for the chicken.
Add the sliced chicken thighs to the marinade, tossing to ensure all pieces are well coated. Let it marinate for at least 15 minutes.
Preheat a frying pan over medium heat. Add the marinated chicken pieces and cook for about 6-8 minutes on each side, or until fully cooked and golden brown. Remove from heat and set aside.
While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed salad greens, diced cucumber, halved cherry tomatoes, and roasted sweet potato cubes. Sprinkle the chopped parsley on top.
In a small mixing bowl, whisk together the tahini, lemon juice, a pinch of salt, and pepper. Add a small amount of water if the dressing is too thick until it reaches your desired consistency.
To assemble the salad, place the salad mix on a serving plate, add the cooked chicken on top, and drizzle generously with the tahini dressing.
Serve immediately and enjoy your Middle-Eastern Chicken Shawarma Salad with Tahini Dressing and Roasted Sweet Potato.
Calories per Serving: 450
Your Rating:
