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Chicken Shawarma Cobb Salad with yogurt sauce

Servings 4 salads

Ingredients

Chicken

  • 4 chicken breast
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 dash salt and pepper
  • 1 dash red pepper flakes

Salad

  • 3 hard boiled eggs, sliced
  • 1 avocado pitted and sliced
  • 1/4 cup grape tomatoes
  • 1/8 cup green onions, chopped
  • 8 cups chopped romaine lettuce

Yogurt Sauce

  • 8 ounces Greek yogurt
  • 1 teaspoon Greek seasoning
  • 1 tablespoon lemon juice
  • 2 teaspoons dried chives
  • 1-2 cloves minced garlic
  • dash salt and pepper
  • 1 packet Regular Girl probiotic fiber

Instructions

Chicken

  1. Place chicken in a plastic bag or a dish. Add the olive oil, lemon juice and spices to the chicken. Cover and let the chicken marinate for 4-6 hours or overnight.  

  2. Grill the chicken on medium-high until the chicken reaches an internal temperature of 165 degrees.  Let rest and cut up into pieces 

Yogurt sauce

  1. Mix all the ingredients for the yogurt sauce.  Add the packet of Regular Girl in with the yogurt sauce and mix the sauce well.  Let the yogurt sauce set in the fridge for 30 minutes before eating. 

Salad

  1. Assemble salads.  Top each salad with sliced egg, onion, tomatoes and avocado. Pack the salads away with a serving of chicken and 1/3 cup of yogurt sauce.