Chicken Shwarma Salad

Chicken Shwarma Salad Meal Prep

Meal prepping salads for the week is so easy with my Prepara Salad Pod. I prefer to prep and store each ingredient separately on the weekend. Though it takes an extra five minutes in the mornings before work, I think the ingredients stay fresher and the greens crisper when I take the time to construct the salad fresh each day from the prepared ingredients.

A couple of tips for using your Salad Pod:

• If you plan to eat your salad directly out of the Pod using the handy front-hatch, fill the Pod no more than 2/3 of the way full. This leaves room to shake the ingredients and salad dressing together.
• Hardy vegetables that won't get soggy go on the bottom, followed by beans and grains.
• Put croutons and other ingredients that you want to stay crispy on the very top most layer.
• If you don't have a Salad Pod, put the salad dressing in the very bottom of the jar.

Ingredients

• 1 pound boneless skinless chicken thighs
• 1 tablespoon Algae Cooking Oil
• 1 tablespoon Villa Jerada Shawarma Blend
• 1 teaspoon salt
• 1 cup full fat greek yogurt
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon kosher salt
• 1 head romaine lettuce
• 2 cucumbers, peeled, seeded and sliced
• ½ red onion, thinly sliced
• 1 cup feta cheese
• 1 cup chickpeas

Directions

1. Pat the chicken dry, drizzle with oil, spice blend and salt and rub well to season. Cover and refrigerate for thirty minutes.
2. While the chicken rests, make the salad dressing. Combine all dressing ingredients in a blender and blend until smooth. Taste and adjust seasoning.
3. Preheat your grill: turn your grill onto high heat and close the lid. After 10-15 minutes, open the lid and lightly oil the grates with oil. Adjust burners to medium high before cooking the chicken.
4. Place the chicken on the grill and close the lid. Cook on one side for 4-6 minutes. Flip, using a metal fish spatula, and cook on the other side for 4-6 minutes. Check the internal temperature of the chicken. It should read 165º at the thickest part of the thigh. Remove from heat and cool completely.
5. While the chicken is cooking and cooling, you can prep your greens and other ingredients. Once the chicken is cool, slice and store.
6. When you’re ready for a salad, combine all ingredients in the proportions you like and toss to distribute dressing.