Name: AIP Chicken Shawarma Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Arabic
Ingredients: 2 Tablespoons of olive oil (30 ml); 1 Tablespoon of lemon juice (15 ml); Salt, to taste; 2 chicken breasts, cut into cubes; 1 teaspoon (2 g) turmeric; 1 Tablespoon of onion powder (7 g); 1 Tablespoon of garlic powder (10 g); 1/2 teaspoon (1 g) dried oregano; Salt to taste; 4 Tablespoons (60 ml) avocado oil, to cook with; 2 cups salad leaves, washed; 1 cucumber, sliced; 1 pickled beetroot, sliced; 1/2 onion, sliced; Parsley for garnish

Ingredients

For the salad dressing:

2 Tablespoons of olive oil (30 ml)
1 Tablespoon of lemon juice (15 ml)
Salt, to taste

For the chicken pieces:

2 chicken breasts, cut into cubes
1 teaspoon (2 g) turmeric
1 Tablespoon of onion powder (7 g)
1 Tablespoon of garlic powder (10 g)
1/2 teaspoon (1 g) dried oregano
Salt to taste
4 Tablespoons (60 ml) avocado oil, to cook with

For the salad:

2 cups salad leaves, washed
1 cucumber, sliced
1 pickled beetroot, sliced
1/2 onion, sliced
Parsley for garnish

Instructions

Make a quick dressing by mixing the olive oil and lemon juice in a small bowl. Season with salt and set aside.
Mix together the turmeric powder, onion powder, garlic powder, and dried oregano. Season with salt. Drop the chicken pieces into the bowl to coat.
Heat the avocado oil in a pan and cook the chicken until they are done. Remove from the heat and set aside. (Alternatively, you can skewer the spiced pieces onto a kebab stick and grill over the BBQ, then carefully remove from the skewer sticks.)
Toss the salad leaves and cucumber in the salad dressing and top with the cooked chicken pieces. Add the beetroot, onion slices, and parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 716
Sugar: 9 g
Fat: 49 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 51 g