Chicken Shawarma Salad with Tahini Dressing

Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight paleo dinner. Each bite is crisp, bright and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

Chicken Shawarma2 lemons juiced
1/2 c. avocado oil
3 garlic cloves minced
1 tsp kosher salt
2 tsp cracked black pepper
2 tsp cumin
2 tsp paprika
1/2 tsp turmeric
1/2 tsp red pepper flakes
1.5-2 lb boneless skinless chicken thighs
1/2 head romaine lettuce
1/2 head butter lettuce
1/2 c. fresh parsley chopped
1/2 c. fresh mint chopped
2 c. cherry tomatoes halved
1/2 english cucumber seeded and sliced
1 small red onion thinly sliced
Lemon Tahini Dressing
½ c. tahini
¼ - ½ c. water
¼ c. olive oil
1 lemon juiced
sea salt to taste
cracked black pepper to taste

In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.

When you're ready to cook, preheat the oven to 425.

Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.