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Spicy Chicken Shawarma Salad

Spicy Chicken Shawarma Salad

May 22, 2018

  • Yields: 4 servings
Spicy Chicken Shawarma Salad


1Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.

2Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat.

3Let sit in the refrigerator to marinate for at least an hour, or overnight.

4Heat the oil in a large skillet over medium-high heat.

5Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.

6Remove the chicken from the pan and place on a plate lined with paper towels.

7Put some more oil in the pan and repeat the process until all the chicken is cooked.

8In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine to make vinaigrette.

9Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.


Spicy Chicken Shawarma

3 tbsp parsley fresh, minced

3/4 tsp salt

1 tsp crushed red pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

1/4 tsp ground coriander

7 tbsp low-fat plain Greek yogurt

2 tbsp lemon juice fresh

4 garlic cloves minced

2 tbsp extra-virgin olive oil

1 1/2 pounds chicken breasts boneless, skinless, thinly sliced

1 bunch lettuce cleaned and chopped

1 cup cucumber chopped

1 cup tomato chopped

Lemon vinaigrette

1 tbsp Dijon mustard

1/4 cup lemon juice freshly squeezed preferred

1 tsp kosher salt

3/4 tsp ground black pepper freshly ground

1/4 cup extra-virgin olive oil


Nutrition Facts

Serving Size1 serving
Total Fat25g
Saturated Fat4g
Polyunsaturated Fat2g
Monounsaturated Fat15g
Total Carbohydrates12g
Dietary Fiber2g

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