Ingredients
For the Chicken Marinade
- 2 lemons, juiced
- 1/2 cup avocado oil
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 2 tsp cracked black pepper
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 1.5-2 lb boneless skinless chicken thighs
For the Salad
- 1/2 head romaine lettuce, chopped
- 1/2 head butter lettuce, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 2 cups cherry tomatoes, halved
- 1/2 English cucumber, seeded and sliced
- 1 small red onion, thinly sliced
For the Tahini Dressing
- 1/2 cup tahini
- 1/4 – 1/2 cup water
- 1/4 cup olive oil
- 1 lemon, juiced
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Marinate the Chicken: In a small bowl, whisk together lemon juice, avocado oil, garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes. Place the raw chicken thighs in a large gallon-sized zipper bag and pour the marinade over the chicken. Massage the marinade into the chicken thoroughly, then press out excess air, seal the bag, and refrigerate for at least a few hours or overnight to allow the flavors to penetrate.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C) to prepare for roasting the chicken.
- Roast the Chicken: Remove the chicken from the marinade and arrange it evenly on a rimmed baking sheet. Pour any remaining marinade over the chicken. Roast in the oven for about 30 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes, then slice it into 1/2-inch strips.
- Prepare the Salad: While the chicken cooks, chop the romaine and butter lettuce, fresh parsley, and fresh mint. Combine the chopped greens and herbs in a large bowl. Also, halve the cherry tomatoes, seed and slice the cucumber, and thinly slice the red onion.
- Make the Tahini Dressing: In a blender, combine tahini, olive oil, lemon juice, sea salt, cracked black pepper, and 1/4 cup of water to start. Blend until the dressing emulsifies and becomes creamy. Add more water as needed to thin the dressing to your preferred consistency, usually closer to 1/2 cup for a salad dressing texture.
- Assemble the Salad: Layer the halved tomatoes, sliced cucumbers, and red onions over the herb and lettuce mixture. Top the salad with the sliced roasted chicken. Drizzle the creamy tahini dressing over the top to taste and serve immediately for a fresh, flavorful meal.
Notes
- Marinate the chicken overnight to develop deeper flavor and tenderize the meat.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- The tahini dressing can be diluted with more water to achieve a thinner consistency suitable for salads or kept thicker for dips.
- Feel free to add other salad vegetables like bell peppers or radishes for variety.
- Fresh herbs like parsley and mint are key to authentic Middle Eastern flavor and freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Low Fat
