Low Carb Chicken Shawarma Salad
published Monday, December 28, 2020
Prepare Chicken Shawarma Chicken Marinade: Whisk together lemon juice, olive oil, garlic powder, crushed coriander, salt, cumin, paprika, and red pepper flakes (optional). Place raw Gerber's Amish Farm Chicken Lovers Choice chicken breasts and thigs on baking dish. Top with 1 sliced onion. Pour and cover all sides with marinade. Refrigerate 3 hours or overnight.
Preheat oven to 425° F. Place chicken and onions on rimmed baking sheet. Roast 30 minutes until chicken is cooked through. Slice chicken into strips.
Prepare Lemon Tahini Dressing: Whisk together 1/2 cup Tahini, 3 Tbsp Lemon Juice, 1 minced Garlic Clove, 1 Tbsp Olive Oil, 3/4 tsp Sea Salt, and Pepper, to taste. Add up to 1/3 cup Water to thin dressing out as desired. Refrigerate up to 1 week.
Toss together 2-3 heads of chopped Romaine Lettuce, 8 oz Baby Arugula, and 1/2 cup chopped Fresh Parsley.
Add tossed salad to bowls, top each with sliced chicken and toppings of your choice including halved cherry tomatoes, seeded and sliced cucumbers, and sliced red onion. Drizzle with Lemon Tahini Dressing.