Low Iodine Rosemary & Sage Chicken Shawarma Salad Plate
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For the dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2–3 tbsp water
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped
- 1 english cucumber, thinly sliced
- 6 radishes, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, combine the olive oil, rosemary, sage, cumin, coriander, turmeric, smoked paprika, salt, black pepper, and lemon juice for the chicken. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, whisk together the tahini, lemon juice, olive oil, parsley, and salt for the dressing 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. Set aside.
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