Ingredients
Marinade & Chicken
- 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 to 2 lb boneless skinless chicken thighs
Salad
- 1/2 head romaine lettuce
- 1/2 head butter lettuce
- 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
Tahini Dressing
- 1/2 cup tahini
- 1/4 to 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, minced garlic, kosher salt, cracked black pepper, cumin, paprika, turmeric, and red pepper flakes. Place raw chicken thighs in a gallon-sized zipper bag and pour the marinade over them. Massage the marinade into the chicken, seal the bag after pressing out air, and refrigerate for at least a few hours or up to overnight.
- 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 chicken from the marinade and arrange them on a rimmed baking sheet. Drizzle any leftover marinade over the chicken. Roast in the oven for 30 minutes or until fully cooked through. Remove from the oven and let cool slightly before slicing into 1/2-inch strips.
- Prepare the Salad: While the chicken is roasting, chop the romaine and butter lettuce along with fresh parsley and mint, and toss them together to make the salad base. Halve the cherry tomatoes, seed and slice the cucumber, and thinly slice the red onion.
- Make the Tahini Dressing: Combine tahini, olive oil, lemon juice, sea salt, cracked black pepper, and 1/4 cup water in a blender. Blend until smooth and emulsified, adding additional water gradually to reach your preferred dressing consistency.
- Assemble the Salad: Layer the halved tomatoes, sliced cucumber, and red onion over the herb and lettuce mixture. Arrange the roasted chicken strips on top, then drizzle with the tahini dressing to taste. Serve immediately.
Notes
- Marinate the chicken overnight for deeper flavor.
- Adjust red pepper flakes to control the spice level.
- Tahini dressing consistency can be thinned with water to taste.
- Use fresh herbs for the best flavor.
- Leftover chicken can be stored in the fridge for up to 3 days.
- For a dairy-free meal, ensure tahini is pure and no dairy is added.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
