Chicken Shawarma Salad

Name: Chicken Shawarma Salad
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Olive Oil (1/4 cup olive oil); 3 tbsp Lemon Juice (3 tablespoons lemon juice + 1 teaspoon lemon juice); 4 cloves Garlic (3 cloves garlic (pressed) + 1 clove garlic (pressed)); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Paprika (1 teaspoon paprika); 0.63 tsp Table Salt (1/2 teaspoon salt + 1/8 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon black pepper + Pepper); ¼ tsp Ground Turmeric (1/4 teaspoon turmeric); 4 pieces Chicken Thigh (4 boneless skinless chicken thighs); 5 oz Yogurt (5 to 6 ounces (2/3 cup) plain, unsweetened yogurt* — up to 6); 1 tsp Whole Milk (1 to 3 teaspoons milk — up to 3); ¼ cup Chicken Broth (1/4 cup chicken broth or water); 1 piece Red Onion (1 small red onion (cut into thin wedges)); 1 piece Romaine Lettuce (1 head romaine (washed and chopped)); 1 piece Cucumber (1 cucumber (peeled and chopped)); 1 piece Tomato (1 large tomato (chopped))

Chicken Shawarma Salad - Main Course,Salad (American)

60 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil¼ cup · 1/4 cup olive oil
Lemon Juice3 tbsp · 3 tablespoons lemon juice + 1 teaspoon lemon juice
Garlic4 cloves · 3 cloves garlic (pressed) + 1 clove garlic (pressed)
Cumin Powder1 tsp · 1 teaspoon ground cumin
Paprika1 tsp · 1 teaspoon paprika
Table Salt0.63 tsp · 1/2 teaspoon salt + 1/8 teaspoon salt
Black Pepper½ tsp · 1/2 teaspoon black pepper + Pepper
Ground Turmeric¼ tsp · 1/4 teaspoon turmeric
Chicken Thigh4 pieces · 4 boneless skinless chicken thighs
Yogurt5 oz · 5 to 6 ounces (2/3 cup) plain, unsweetened yogurt* — up to 6
Whole Milk1 tsp · 1 to 3 teaspoons milk — up to 3
Chicken Broth¼ cup · 1/4 cup chicken broth or water
Red Onion1 piece · 1 small red onion (cut into thin wedges)
Romaine Lettuce1 piece · 1 head romaine (washed and chopped)
Cucumber1 piece · 1 cucumber (peeled and chopped)
Tomato1 piece · 1 large tomato (chopped)

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Steps

1Marinate Chicken
2In a small bowl, whisk together all marinade ingredients. Pour over chicken thighs and toss to coat. Return chicken to the refrigerator and marinate for 30 minutes, up to 2 hours.
3Prepare Dressing
4Combine yogurt, lemon juice, garlic, 1 teaspoon of milk, and salt. If desired, add more milk by the 1/2 teaspoon until dressing reaches your desired consistency. Add more salt and pepper to taste.
5Cook Chicken and Onions
6On the stove, heat a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 2 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down. Transfer chicken to a plate and cover with foil to keep warm.
7Deglaze the pan over medium-high heat with 1/4 cup of water or chicken broth, scraping all the crispy browned bits from the bottom of the pan, and add the onions. Cook onions until they reach your preferred level of doneness, 2 to 4 minutes.
8Assemble
9Slice the chicken and assemble salad. Top with dressing and enjoy!