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Shawarma Chicken Salad

Shawarma Chicken Salad

Preparation time:
20 min
Difficulty level:

Nutritional values:

10 g
60 g
35 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)6 (120 g)
Olive oilOlive oil 1 ½ Teaspoon
Garlic (fresh)Garlic (fresh)1 ⅜ (4 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Curry powderCurry powder ½ Tablespoon
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
CuminCumin ¼ Tablespoon
Avocado (fresh)Avocado (fresh)½ (80 g)
Lemon (fresh)Lemon (fresh)½ (40 g)
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 240 g
Lamb's lettuce (fresh)Lamb's lettuce (fresh) 70 g


Step 1:
Finely chop basil and garlic. Put in a small bowl together with the olive oil and the juice of the lemon and stir. Then season with a little salt.
Step 2:
Set aside half of the dressing. Mix the other half with cumin and curry powder to make a marinade.
Step 3:
Cut the chicken breast into strips about 2 cm thick and marinate for 10 minutes.
Step 4:
In the meantime, wash the lamb's lettuce, spin dry and place in a bowl. Chop tomatoes and avocado and add to salad.
Step 5:
Fry the chicken strips in a coated pan over medium heat until all sides are golden brown. Then add to the salad and mix with the remaining dressing.

Macronutrient distribution:

The recipe Shawarma Chicken Salad is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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