Tahini Yogurt Dressing 

• 1/2 cup plain Greek yogurt or plain milk kefir- or use vegan yogurt (if using non-fat or low-fat, add a splash of olive oil)
• 3 tablespoons tahini paste
• 1 garlic clove, finely minced
• 1/2 teaspoon ground coriander
• 1/4– 1/2 teaspoon salt, more to taste
• 1/4 teaspoon pepper, more to taste
• 1 tablespoon lemon juice, more to taste
• 2 tablespoons water (or use brine from pickled onions or pickled peppers, like pepperoncinis)
• 1/2 cup cilantro, finely chopped

Shawarma Spices 

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 to 1/4 teaspoon cayenne
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper to taste

*or you can use 1 1/2 tablespoons shawarma spice, premade*

Salad Ingredients

• 16 ounces chicken thighs ( or sub chicken tenders, or chicken breasts)
• 2–3 teaspoons olive oil

• little gem lettuce, 3-4 heads, leaves separated, washed (or sub 2 romaine lettuce hearts, torn)
• 1/3 cup pickled red onions
• 1 cup cucumber, sliced
• 1 cup tomatoes, chopped