Chicken Shawarma Salad with Tahini Dressing

Instructions

1. 1

   Whisk together the lemon juice, avocado oil, salt, pepper, and spices in a small bowl. Place the chicken thighs in a large resealable bag and pour the marinade over, rubbing it in by hand. Seal, pressing out the air, and refrigerate for at least a few hours, up to overnight.

2. 2

   When ready to cook, preheat the oven to 425°F. Place the chicken on a rimmed baking sheet, pour any remaining marinade over top, and roast for 30 minutes, until cooked through. Let cool slightly, then slice into 1/2-inch strips.

3. 3

   While the chicken roasts, chop the lettuce and herbs and toss together. Chop the tomatoes and cucumber, and slice the red onion.

4. 4

   Blend the tahini, olive oil, lemon juice, salt, pepper, and 1/4 cup water in a blender until emulsified, adding more water to reach your preferred consistency (closer to 1/2 cup for a pourable dressing).

5. 5

   Layer the tomatoes, cucumber, and red onion over the herb salad base. Top with the sliced chicken and dress with the tahini to taste. Serve immediately.