Chicken Shawarma Salad

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 1 tbsp Coriander
  • 8 cloves Garlic
  • 1 Romaine lettuce

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 Hummus, homemade or store bought
  • 7 1/3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cardamom, ground
  • 1 tsp Cayenne
  • 2 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 3 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 cup Olive oil or vegetable oil, light flavored

• Nuts & Seeds

  • 1 tbsp Cumin

• Bread & Baked Goods

  • 1 Pita chips

• Deli

  • 1 Tabbouleh

Found on imbored-letsgo.com

Description

Ingredients

• 6 boneless, skinless chicken thighs (you could use breasts if you prefer)
• 1 Tbls. cumin
• 1 Tbls. coriander
• 1 tsp. ground cardamom
• 2 tsp. smoked paprika
• 2 tsp. salt
• 1 tsp. cayenne
• ½ tsp. pepper
• ½ tsp. turmeric
• 2 cloves garlic, minced
• 2 Tbls. lemon juice
• 3 Tbls. olive oil
• 1 C. light flavored olive oil or vegetable oil
• ⅓ C. lemon juice
• 6 cloves garlic
• 1 egg white
• 1 tsp. salt
• Romaine lettuce, chopped
• Hummus (homemade or store bought)
• Tabbouleh (I used Near East - a boxed mix, follow directions on box)
• Pita chips

Directions

• Combine Shawarma spice marinade ingredients in bowl. Whisk to combine. Add chicken and toss around to coat evenly. Cover and refrigerate several hours or overnight (longer is better).
• In blender, combine garlic lemon white sauce ingredients and blend until thick and creamy, almost like a thin mayonnaise. Store in refrigerator until ready to use.
• Grill chicken, about 5 minutes each side. Remove from grill. Let sit a bit, then slice chicken into strips.
• Assemble salad: Either on one large platter or individual bowls, arrange lettuce, tabbouleh, hummus and chicken strips. Top with some garlic lemon white sauce and serve with pita chips.