Shawarma Chicken Bowl with Basil-Lemon Vinaigrette
Serves 2 as a meal sized salad
Ingredients Chicken Shawarma 1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips 2 tablespoons olive oil 2 tablespoons lemon juice ¾ teaspoon fine grain sea salt 3 garlic cloves, minced 1 teaspoon curry powder ½ teaspoon ground cumin ¼ teaspoon ground coriander
6 cups spring greens 1 cup cherry tomatoes, halved 2 handfuls torn fresh basil leaves 1 avocado, sliced
Basil-Lemon Vinaigrette 2 large handfuls fresh basil leaves 1 clove garlic, smashed ½ teaspoon fine grain sea salt 2 tablespoons fresh lemon juice 5 tablespoons olive oil
Directions In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined. In a large Ziploc bag, combine chicken strips and marinade. Seal and marinate in the refrigerator for at least 20 minutes (marinate overnight for fullest flavor.)
When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil, the chicken and cook until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear.
In the meantime make the vinaigrette.
In a food processor (or small blender), process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined. Set aside.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the tomatoes, basil, and avocado. Drizzle the bowl with the basil-lemon vinaigrette.