Keto Shawarma Salad with Chicken

Rich in flavor and aroma chicken fillet salad with tahini dressing, fresh vegetables and Mediterranean spices. Ideal for lunch or light dinner. Keto-friendly salad recipe, gluten-free and dairy-free.

Ingredients

• For seasoning
• 2 tea spoon. sea ​​salt (split)
• 1 table. spoon. paprika
• 1 tea spoon. coriander
• ½ tea spoon. Cayenne pepper
• 1 tea spoon. turmeric
• ½ tea spoon. ground black pepper
• ½ tea spoon. oregano
• ⅛ tea. spoon. cinnamon
• For the marinade
• 3 pcs. minced garlic cloves
• 1 tea spoon. grated lemon zest
• ⅓ a glass of extra virgin olive oil or avocado oil
• 3 table. spoon. lemon juice
• For salad
• 8 pcs. boneless and skinless chicken thighs (cut large pieces in half)
• 6 cups assorted lettuce leaves
• 8 pcs. cherry tomatoes, sliced
• 1.50 cups sliced ​​cucumbers
• ½ pcs. fresh or pickled red onions
• Additional filling
• 3 table. spoon. tahini
• 1 PC. avocado slices
• 3 pcs. hard boiled chicken eggs
• 1 table. spoon. fresh chopped parsley
• 1 tea spoon. freshly chopped mint

Directions

1. Combine all the spices with 1 teaspoon of salt, then add the garlic and lemon zest. Stir in butter (1 tablespoon at a time) and lemon juice slowly.
2. Season the chicken thigh fillet with 1 teaspoon of salt. Cover the chicken with the marinade and stir. Cover and refrigerate for 1 hour or overnight.
3. Preheat the oven to 220C before placing the chicken in the oven. Line a baking sheet with parchment paper and arrange the chicken in a single layer. Cover the chicken with the remaining marinade.
4. Bake the chicken for 15-20 minutes (depending on the size of the chicken thighs). For browned and crispy chicken, bake for another 1-2 minutes.
5. Assemble the salad: put the herbs on a plate, top with the diced or sliced ​​chicken, then the tomatoes, cucumbers. Drizzle with tahini dressing, add pickled red onion, boiled chicken egg and avocado.