Ingredients
- 3 Tablespoons of olive oil (45 ml)
- 1 Tablespoon of lemon juice (15 ml)
- Salt and freshly ground black pepper
- 2 chicken breasts (approx. 200 g each), chopped into cubes
- 1 teaspoon of cumin powder (2 g)
- 1 teaspoon of paprika (2 g)
- 1 Tablespoon of onion powder (7 g)
- 1 Tablespoon of garlic powder (10 g)
- 1 teaspoon of Italian seasoning (1 g)
- Pinch of cayenne pepper (optional)
- Salt to taste
- 4 Tablespoons (60 ml) avocado oil, to cook chicken with
- 1 head of romaine lettuce, chopped
- 1/2 cucumber, sliced
- 1/4 red onion, finely sliced
- Handful of fresh parsley, chopped
Recipe Description
DESCRIPTION: This super summertime favorite features all of the shawarma with minimal carbs.
This easy keto chicken shawarma salad recipe can be made however you’d like. If you have leftover barbequed chicken handy, that’s perfect!
Another option, detailed in the instructions, is to heat your chicken right in a frying pan. But don’t limit yourself – you could easily bake it or throw it on an indoor contact grill.
If you’ve got the time and equipment, you could also cook it the traditional way, on a bbq spit.
Recipe Directions
- To make the dressing, whisk the dressing ingredients together in a small bowl. In another bowl, add in all the dry ingredients for the chicken. Then place the chicken pieces into the bowl to cover with the spices.
- In a frying pan, heat up the avocado oil and cook the chicken until tender. Alternatively, you can cook the chicken on skewers in the oven or on the grill. Make sure the chicken is properly cooked.
- To make the salad, toss the salad ingredients with the salad dressing and place the cooked chicken pieces on top.
