Chicken Shawarma Chop Salad with Lemon-Tahini

Chicken thighs rubbed with cumin, coriander and paprika, seared dark and sliced over a chopped salad with a lemon-tahini dressing. A salad with the appetite of a dinner.

Serves 230 minutes high-proteinlow-carbgluten-freedairy-free

• ✓Chicken thighs are a rich source of protein and B vitamins.
• ✓Tahini is ground sesame — a source of plant protein, calcium and unsaturated fats.
• ✓The spice rub — cumin, coriander, paprika, turmeric — is all pantry staples.
• ✓Every vegetable in the bowl stays raw and crunchy.

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Ingredients

• •1 lb / 450 g boneless chicken thighs
• •3 tbsp olive oil
• •1½ tsp ground cumin
• •1 tsp smoked paprika
• •1 tsp ground coriander
• •½ tsp ground turmeric
• •juice of 1 lemon
• •1 romaine heart, chopped
• •1 cucumber, diced
• •1 cup cherry tomatoes, halved
• •¼ red onion, thinly sliced
• •3 tbsp tahini
• •1 small clove garlic, grated
• •salt and black pepper

Method

1. Toss the chicken with 2 tbsp oil, all the spices, half the lemon juice and a big pinch of salt. Let it sit while you chop.
2. Sear the chicken in a hot pan, 5–6 minutes a side, until deeply browned and cooked through. Rest, then slice.
3. Whisk the tahini with the rest of the lemon, the garlic, a pinch of salt and 3–4 tbsp cold water. It seizes thick first, then loosens — keep whisking.
4. Chop and combine romaine, cucumber, tomatoes and onion with the last of the oil, a pinch of salt and plenty of black pepper.
5. Top with the warm sliced chicken and drizzle the tahini over everything.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.