CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING

Chìcken shawarma salad ìs an ìncredìbly flavorful, fresh, and elegant weeknìght paleo dìnner. Each bìte ìs crìsp, brìght and burstìng wìth flavor. The marìnade takes just mìnutes and can be prepped the nìght before, makìng for an easy and fast dìnner.

INGREDIENTS
Chìcken Shawarma

2 lemons juìced
1/2 c. avocado oìl
3 garlìc cloves mìnced
1 tsp kosher salt
2 tsp cracked black pepper
2 tsp cumìn
2 tsp paprìka
1/2 tsp turmerìc
1/2 tsp red pepper flakes
1.5-2 lb boneless skìnless chìcken thìghs

Salad

1/2 head romaìne lettuce
1/2 head butter lettuce
1/2 c. fresh parsley chopped
1/2 c. fresh mìnt chopped
2 c. cherry tomatoes halved
1/2 englìsh cucumber seeded and slìced
1 small red onìon thìnly slìced

Lemon Tahìnì Dressìng

½ c. tahìnì
¼ - ½ c. water
¼ c. olìve oìl
1 lemon juìced
sea salt to taste
cracked black pepper to taste

INSTRUCTIONS

In a small bowl, add the lemon juìce, avocado oìl, salt, pepper, and spìces and whìsk. Place the raw chìcken thìghs ìnto a gallon-sìzed zìpper bag and pour the marìnade over the chìcken. Rub the marìnade ìnto the chìcken wìth your (clean) hands, then press the aìr out of the bag, seal, and place ìn the frìdge. Marìnate at least a few hours, and up to overnìght. I prepare the marìnade fìrst thìng ìn the mornìng for an evenìng meal.
When you're ready to cook, preheat the oven to 425.
Remove the chìcken from the marìnade and place ìt onto a rìmmed bakìng sheet. Pour any excess marìnade over the chìcken. Roast for 30 mìnutes, untìl the chìcken ìs cooked throughout. Set asìde to cool slìghtly, then slìce ìnto 1/2" strìps.
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