Mold Detox Friendly Cilantro Lime Chicken Shawarma Salad Plate
Bright, herby, and deeply satisfying, this shawarma-spiced chicken plate is the kind of meal that feels indulgent while doing real work for your body. The chicken thighs are marinated in fresh lime juice, cilantro, and a warm blend of cumin, coriander, smoked paprika, and turmeric — all ingredients that pull double duty as flavor builders and anti-inflammatory allies during a mold detox protocol. Searing them in a hot skillet locks in that golden crust without any fermented sauces, vinegars, or processed condiments that can be problematic when you're working to reduce your mycotoxin load. The salad base of mixed greens, cucumber, radishes, parsley, and avocado keeps things crisp and nutrient-dense, leaning on whole, fresh produce from start to finish. The tahini-lemon dressing comes together with just a few clean ingredients whisked until silky — no store-bought bottles, no hidden additives, no guesswork. Everything on the plate is made fresh, which matters enormously when cross-contamination from packaged or aged foods is a real concern. It serves four generously, making it an easy weeknight win that the whole table can enjoy.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp olive oil, divided
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 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 ground turmeric
- ½ tsp fine sea 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—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 the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 2–3 tbsp water
- ¼ tsp fine sea salt
For the salad
- 5 oz mixed greens or romaine lettuce, roughly torn
- 1 english cucumber, thinly sliced
- 6 radishes, thinly sliced
- ½ cup fresh flat-leaf parsley leaves
- 1 avocado, pitted and sliced
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 2 tablespoons of the olive oil, the lime juice, cilantro, cumin, coriander, smoked paprika, turmeric, salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, make the dressing: whisk together the tahini, lemon juice, olive oil, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the dressing is smooth and pourable — it should fall off the whisk in a thin, steady ribbon.
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