Red Meat Allergy Friendly Cilantro Lime Chicken Shawarma Salad Plate
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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
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp black pepper
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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