Shawarma-Style Grilled Chicken Salad

Ingredients

• 500 g boneless skinless grain-fed chicken thighs, from Maillard
• 6 to 8 cups lettuce or mesclun
• 2 tomatoes, diced
• 1 cucumber, diced
• ½ cup feta cheese, in cubes (optional)
• 1 large pita bread, in pieces
• Vegetable oil

Marinade

• 1/4 cup yogurt
• 1 tbsp olive oil
• 2 gloves of garlic, finely chopped
• Zest of a lemon
• 1 tsp of each: cumin, ground cilantro, turmeric, paprika
• ¼ tsp cinnamon
• Salt and pepper, to taste

Dressing

• ¼ cup olive oil
• 1 shallot, finely chopped
• Juice of a lemon
• 2 tsp red wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp dried oregano (optional)
• Salt and pepper, to taste

Preparation

1. In an airtight dish, mix all the ingredients of the marinade. Add the chicken, coat it and let marinate for at least 30 minutes inside the refrigerator. Right before cooking, let sit for 15 minutes at room temperature.
2. In a small bowl, mix all the ingredients of the salad dressing. In a salad bowl, mix the lettuce, the tomatoes, the cucumber and the feta cheese.
3. Preheat the barbecue at medium heat. Clean and oil the grates.
4. Put the chicken thighs on the grates. Cook for 12 to 15 minutes, or until it’s cooked and golden, turning midway through cooking (internal temperature must be 165°F or 73°C). Transfer to a cutting board and let rest for 5 minutes.
5. Meanwhile, oil the pita bread, salt, and grill for 2-3 minutes in a small oven (optional).
6. Slice the chicken thighs. Add the chicken and the pita bread inside the salad bowl. Pour the dressing on top and mix. Serve immediately.