Paleo Whole30 Chicken Shawarma Salad
Servings: 6 servings
Calories: 375kcal
Ingredients
Chicken Marinade
- 2 lemons juiced, about ¼ cup
- ¼ cup avocado oil
- ¼ cup garlic oil*
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons garam masala**
- 2 pounds boneless skinless chicken
Salad
- 3-4 romaine hearts
- 1 head butter lettuce
- 1 bunch fresh flat leaf parsley
- ¼ cup fresh mint, chopped
- 1 pint cherry tomatoes
- 1 large cucumber
Instructions
Chicken
- Make the marinade. Place the chicken in a shallow glass container. In a medium glass bowl or glass measuring cup, combine the lemon juice, avocado oil, garlic oil, salt, pepper, turmeric, red pepper flakes, cumin, paprika, and garam masala. Whisk to combine and pour it over the chicken. Let marinate for at least an hour and up to over night. If marinating for more than 2 hours then cover it and place it in the fridge. Remove 30-60 minutes before cooking so it cooks evenly.
- When ready to grill, place the chicken over a medium heat and grill about 5-7 minutes a side or until 165° internally. This will depend on the heat of your grill and thickness of your chicken.
Salad
- While the chicken marinates, make the salad. Chop the romaine hearts, butter lettuce, parsley and mint. Add it all to a large bowl and toss to combine. Cut the tomatoes and cucumber and store separately.
- Serve chicken over greens and with the tomatoes and cucumbers on top. Top with tzatzik sauce if desired.
Notes
*If not needing low FODMAP then you can use all avocado oil.
**This is optional, but adds great flavor.
Nutrition
Calories: 375kcal | Carbohydrates: 8g | Protein: 35g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 782mg | Potassium: 1091mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7474IU | Vitamin C: 37mg | Calcium: 75mg | Iron: 3mg