Shawarma Chicken Salad

Here's another great weeknight salad.  It's easy and quick to make and full of flavor!  

Shawarma Chicken Salad

Ingredients

Salad

• 4 boneless skinless chicken thighs
• 8 cups salad greens of your choice
• 1 pint cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 red onion, sliced and soaked in water for 10 minutes
• 1/4 cup chopped herbs, such as parsley and mint

• Marinade

• 1 cup Greek yogurt
• 1/4 cup olive oil
• 2 Tbsp. lemon juice
• 2 Tbsp. Za'atar seasoning
• 2 Tbsp. Ras el Hanout seasoning
• salt & pepper, to taste

• Dressing

• 1/2 cup tahini
• 2/3 to 3/4 cups water (as needed)
• 1/4 cup lemon juice
• 2 Tbsp. olive oil
• 2 cloves garlic, grated
• Salt & pepper, to taste

Serves 4
Cook Time: 30 minutes

Combine all marinade ingredients and pour into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat oven to 425; place chicken and marinade in casserole dish and bake, uncovered, for 30 minutes, or until chicken reaches 165.
Meanwhile, toss salad ingredients together and combine dressing ingredients; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad; garnish with herbs.  Drizzle with dressing and serve immediately.​