Chicken Shawarma Salad

Ingredients:

• 1 lb (16 oz) boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup tahini
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Water, as needed
• Mixed salad greens

Instructions:

1. In a bowl, mix together the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken thighs for 5-7 minutes on each side, or until fully cooked. Remove from the pan and let rest for a few minutes before slicing.
3. In a small bowl, whisk together the tahini, yogurt, lemon juice, olive oil, and enough water to create a smooth dressing.
4. In a large bowl, combine the red onion, cherry tomatoes, cucumber, parsley, mint, and mixed salad greens.
5. Top the salad with the sliced chicken and drizzle with the tahini dressing.
6. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4