gluten-free and dairy-free chicken shawarma salad

 

It might look like a mess on a plate, but with spices like cumin and turmeric and cayenne pepper, this is absolutely more-ish. Comes by way of Our Salty Kitchen. 

This is basically a veggie-full salad topped with roasted spiced chicken and then drowned in tahini-lemon dressing. Here's my take on the recipe.

For the chicken, you'll need:

• chicken breasts, about 1.5 pounds
• a big Ziploc bag
• 1/2 cup oil (I use grapeseed)
• 2 juiced lemons or equivalent bottled lemon juice
• several minced garlic cloves or big shakes of garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 t. cumin
• 2 t. paprika
• 1 t. turmeric
• sprinkles of cayenne pepper

Do this for the chicken:

Throw all of the above into the Ziploc bag and squish it around till coated, then fridge it for a few hours or overnight. After it's all succulent-ized, roast it in the oven with the juices at 425F/220C for 30 minutes, then let it cool. 

For the lemon-tahini dressing, you'll need:

• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup olive oil
• 1 lemon, juiced, or equivalent bottled lemon juice
• salt and pepper

Do this for the dressing:

Blitz it with a hand blender and fridge till ready. Can do this ahead of time! 

For the salad, you'll need:

Whatever salad ingredients you like. Nice with lettuce, cukes, tomatoes, mint, parsley, grated carrots, radishes, watercress. 

Plate it up:

Salad first, then chopped up chicken, then douse in the fab dressing.

MORE-ISH, I tell ya.