Mold Detox Friendly Basil & Oregano Chicken Shawarma Salad Plate
Warm shawarma-spiced chicken over a crisp, herb-loaded salad is exactly the kind of meal that feels indulgent while still being genuinely clean. The chicken thighs are marinated in fresh basil, oregano, cumin, coriander, turmeric, and smoked paprika — a bold, fragrant blend that builds serious depth without relying on anything processed or problematic. Cooking everything from scratch means you stay in full control of every ingredient, which matters enormously when you're navigating a protocol that demands clean, low-mycotoxin choices. The tahini-lemon dressing comes together with just a whisk and a few tablespoons of water, delivering a creamy, tangy drizzle that ties the whole plate together beautifully. Crisp romaine, cool cucumber, peppery radishes, and generous handfuls of fresh parsley and basil keep the base bright and anti-inflammatory. Searing the chicken in a hot skillet locks in all that marinade flavor and gets you a gorgeous golden crust in under 15 minutes of actual cook time. This one serves four, making it a smart, satisfying option for the whole household without any extra fuss.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp olive oil, divided
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh lemon juice
For the dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2–3 tbsp water
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped
- 1 english cucumber, thinly sliced
- 6 radishes, thinly sliced
- ½ cup fresh parsley, roughly chopped
- ¼ cup fresh basil leaves, torn
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- salt and pepper, to tasteIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine 2 tablespoons of the olive oil, the chopped basil, oregano, cumin, coriander, turmeric, smoked paprika, salt, black pepper, and 2 tablespoons lemon juice. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, whisk together the tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the dressing is smooth and pourable, with a consistency thin enough to drizzle easily. Set aside.
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