A flavorful salad, perfect for meal prep
Shawarma is a delicious, spiced, Middle Eastern classic. And one that I absolutely love! This version includes a spice mixture of cardamon, cumin, and coriander, giving the chicken a wonderfully earth, smoky, and complex flavor. Then it’s diced over refreshing greens, cucumbers, and bell peppers.
Finally, for the dressing, I use a classic Israeli hummus. Or in this case, I use a white bean hummus. You’ll have to check out the recipe to learn why.
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Chicken Shawarma Salad
Ingredients
For the Chicken
- 1 1/2 lbs Chicken Thighs
- 1 tbsp Garlic Powder
- 1 tbsp Ground Cumin
- 1 tbsp Ground Cardamon
- 1 tbsp Ground Coriander
- 1 tsp Smoked Paprika
- Salt and Pepper to taste
- 1 tbsp Avocado Oil
For the Salads
- 4 cups Mixed Greens
- 1 Bell Pepper sliced
- 1/2 cup Matchstick Carrots
- 1 small Cucumber sliced
Instructions
For the Chicken
- Combine the spices and coat the chicken pieces generously.
- In a pan, heat the avocado oil over medium-high heat. Sear the chicken on each side until deep brown.
- Reduce the heat to low, cover the pan and allow the chicken to cook through. About 30 minutes.
- Remove the chicken from the pan and allow to cool slightly.
For the Salads
- In your preferred meal prep containers, divide the mixed greens, bell pepper, and cucumbers.
- Remove the chicken from the bone (if using bone-in), dice and divide over the salads.
- Refrigerate the salads until ready to eat. Add white bean hummus before enjoying.
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