Chicken Shawarma Salad and Tahini Honey Yogurt Dressing

Salads are not among my favorite things to eat. I tolerate salads. I know salads are good for me, so I consume them as an obligation to my body’s health and well-being. That obligation takes away from the enjoyment; just a little. Even though I am not much of a salad person my sister, one of The Twins, has cultivated a new and recent love of salad so when I asked for a recipe request, she spoke up first.

This challenge, to come up with a salad for dinner, was not the most exciting for me. I started doing some research, however, and recalled the beautiful salads I have seen on the food blog Half-Baked Harvest. It occurred to me that I don’t have to limit my salads to an uninspiring combination of romaine lettuce, assorted veggies and a protein.

I was inspired by flavors of the Middle East. After studying several dishes, I collected some spices and sought ways to incorporate several of those flavors into this salad. This includes lots of lemon, some honey and various herbs.

To my surprise, it was fairly enjoyable. Actually, it was better than that. It was delicious! Who knows what my future dabblings in salads will produce?

Chicken Shawarma

  • 1 lb chicken tenderloins
  • 1 tbsp honey
  • ½ tbsp paprika
  • 2 tsp cumin
  • 1 tbsp lemon juice
  • 2 tsp salt
  • pepper, to taste
  • 2 tbsp garlic, minced
  • 2 tsp crushed red pepper flakes
  • ¼ c olive oil

Herb Rice

  • 1 c brown long grain basmati rice
  • 2 tbsp butter
  • 2 tsp alt 
  • 2 c water 
  • 2 tsp mint 
  • paprika
  • lemon zest

Dressing

  • ½ c vegan sour cream
  • 1 tbsp tahini  
  • 1/2 tbsp honey
  • salt to taste
  • ¼ c olive oil
  • 3 tsp red wine vinegar
  • 2 tsp lemon Juice

Salad

  • pomegranate kernels
  • pine nuts
  • cucumber
  • tomato
  • black sesame
  • mini garlic naan (recipe from Sprinkle and Sprouts)
  • 6 c baby kale mix

Chicken Shawarma

Whisk together the honey, paprika, cumin, lemon juice, salt, pepper garlic, crushed red pepper flakes and olive oil in a bowl. Add the chicken into the “marinade”.

Allow it to sit for about 15 to 30 minutes, then skewer the chicken. Cook on a grill pan for about 2 to 3 minutes per side.

Herb Rice

Cook rice as instructed. Add salt and butter to the rice and water. Once cooked add in mint, paprika and lemon zest, and fluff.

Dressing

Combine all ingredients in a bowl and put in an airtight container.

Salad Assembly

Plate your baby kale mix, add the rice, then any of the toppings of your choice. I used pomegranate kernels, pine nuts, cucumber, tomatoes and black sesame seeds. Add mini garlic naan on the side. And drizzle the dressing on top.

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