Chicken Shawarma Salad bowl

Recipe
Written By Claudine Thornhill

A light, yet filling and flavourful salad that is great for lunch or dinner. 

Serves 4

Ingredients

  • 567g Chicken Breast (organic or free range if available, diced into cubes)

  • 1/2 tsp sea salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp Cinnamon

  • 1 tsp Galic Powder

  • 1/2 tsp Turmeric

  • 1 tsp Cumin

  • 2 tbsp Extra Virgin Olive Oil

  • 2 tbsp Water

  • 2 Cups Tahini

  • 1/2 lemon (juiced)

  • 8 Romain Lettuce Leaves

  • 2 Tomatoes (diced)

  • 1 Cucumber (diced)

  • 1/4 cup Fresh Parsley (chopped)

METHOD

Combine the diced chicken breast, sea salt, black pepper, cinnamon, turmeric, cumin, half of the garlic powder and olive oil in a bowl. Add any other seasonings of your choice. Toss well to coat.

Transfer the chicken into a pan over medium heat and cook until chicken is done.

In the meantime, combine the tahini, garlic powder, water and lemon juice together in a jar. Mix well and set aside.

Divide the romaine, tomatoes and cucumber into bowls and top with the cooked chicken breast. Drizzle tahini dressing over top and sprinkle with chopped parsley. Add any additional salt and pepper to taste.

OPTIONS

Vegetarian/ Vegan Option: Replace chicken with chickpeas or falafels

Additional Veggies: Add chopped bell peppers, red onion, spring onion, jalapenos, or grated carrot

Claudine Thornhill
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