Chicken Shawarma Salad

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  65g

• Ras El Hanout

  Frontier

  1 tsp or 3g

• Garlic

  Raw

  1 clove or 3g

• Ginger

  Spices, ground

  10g

• Chicken breast

  Broilers or fryers, meat only, raw

  180g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tbsp or 6g

• Salt

  Table

  1 tbsp or 18g

• Red cabbage

  Red, raw

  70g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Tomatoes

  Red, ripe, raw, year round average

  70g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Tahini

  Dips and Spreads - Wegmans

  30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Mix the yoghurt, ras el hanout, garlic and ginger in a bowl, add the chicken and toss to coat. Cover and chill for at least 30 minutes.
2. Preheat the grill to high. Wipe the excess marinade off the chicken, drizzle with the oil and season with salt and pepper. Lay the chicken on a non-stick baking tray and grill for 3-4 minutes on each side or until lightly charred and cooked through. Set aside to rest.
3. Meanwhile combine the cabbage, cucumber, onion and tomatoes in a bowl and season to taste.
4. In a separate bowl, whisk the tahini, lemon juice and parsley together until smooth. Gradually whisk in enough cold water to loosen to the consistency of double cream then season with a pinch of salt. Thinly slice the chicken and serve with the salad, tahini dressing and a pinch of sesame seeds.