“Delightful Keto-Friendly Lebanese Lunch: Chicken Shawarma Salad with Tahini Dressing”

Allergens

This recipe contains tree nuts (tahini). For a nut-free option, substitute the tahini with any seed butter of your choice.

Ingredients

• 6 large boneless, skinless chicken thighs 2 cups chopped romaine lettuce 1 medium cucumber, sliced into half
• moons 1 cup cherry tomatoes, halved 1/2 cup kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh mint leaves, chopped 1/2 cup crumbled feta cheese (optional) Salt and pepper to taste Olive oil for grilling Tahini Dressing: 1/3 cup tahini paste 1/4 cup lemon juice, freshly squeezed 1/2 teaspoon ground cumin 1 garlic clove, minced Salt to taste Water as needed to thin out the dressing

Instructions

1. Season the chicken thighs with salt and pepper on both sides.
2. Preheat a grill or grill pan over medium high heat. Brush the chicken with olive oil, then cook until browned and cooked through (about 5 7 minutes per side). Set aside to rest for a few minutes, then thinly slice.
3. In a small bowl, whisk together tahini paste, lemon juice, cumin, garlic, and salt. Gradually add water until the dressing reaches your desired consistency. Set aside.
4. Assemble the salad: toss romaine lettuce with sliced cucumber, halved cherry tomatoes, kalamata olives, chopped parsley, and mint leaves. Top with chicken slices and crumbled feta cheese (if using).
5. Drizzle tahini dressing over the salad and serve immediately.

Chef’s Insight

The combination of flavors in this dish makes it a perfect example of Lebanese cuisine, which often balances rich ingredients with fresh, bright elements like herbs and citrus.

Notes

Feel free to add or swap out any vegetables you like, such as bell peppers or radishes, for a personalized touch.