Chicken Shawarma Salad

Finely chop the garlic and basil.

• 1 Garlic clove (~ 0.1 oz)
• 20 leaves of Basil, fresh (~ 0.2 oz)

Add the basil, garlic, olive oil and lemon juice and salt to a mason jar. Screw the lid on tightly and shake vigorously until combined.

• 1 ⁠½ Tbsp Olive oil
• ½ Lemon (~ 1 oz)
• Salt

Set aside half of the dressing. Stir the curry powder, cumin, and coriander into the other half and use it as a marinade in the next step.

• ½ tsp Curry powder
• ¼ tsp Cumin, ground
• ¼ tsp Coriander, ground

Cut the chicken into ¾ in thin strips, add to the marinade and let sit for 10 minutes.

• 7.1 oz Chicken breast

Rinse and drain the lettuce and put into a bowl.

• 2.1 oz Lambs lettuce

Halve the tomatoes, dice the avocado and add both to the bowl.

• 3.5 oz Cherry tomatoes
• 1 Avocado (~ 7.1 oz)

Heat a non-stick frying pan over medium heat. Fry the meat from all sides until golden brown and remove from the pan.

Drizzle the dressing over the salad and toss lightly until coated evenly. Serve with the chicken.

Enjoy your meal!