» » CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING
This is one of my favorite summer paleo dinners! Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. The greens are tossed with mint and parsley, then topped with crunchy cucumbers, garden-fresh tomatoes, and tender slivers of red onion. Each bite is crisp, bright and bursting with flavor.
I like to make homemade shawarma from time to time because duh. It’s a showstopper of a meal for company, and even my pickiest friends and family devour every bite.
I typically serve it with homemade pita, cucumber and tomato salad, super smooth hummus, and maybe some yogurt dip. Lots of tahini dressing on the side for slathering and dipping. Leftovers keep reasonably well and make for a quick and easy lunch wrap the next day.
Chicken Shawarma Salad with Tahini Dressing Recipe
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight paleo dinner. Each bite is crisp, bright and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Ingredients
Chicken Shawarma
  • 2 lemons juiced
  • 1/2 c. avocado oil
  • 3 garlic cloves minced
  • 1 tsp kosher salt
  • 2 tsp cracked black pepper
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1.5-2 lb boneless skinless chicken thighs
Salad
  • 1/2 head romaine lettuce
  • 1/2 head butter lettuce
  • 1/2 c. fresh parsley chopped
  • 1/2 c. fresh mint chopped
  • 2 c. cherry tomatoes halved
  • 1/2 english cucumber seeded and sliced
  • 1 small red onion thinly sliced
Lemon Tahini Dressing
  • ½ c. tahini
  • ¼ - ½ c. water
  • ¼ c. olive oil
  • 1 lemon juiced
  • sea salt to taste
  • cracked black pepper to taste
Instructions
  1. In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
  2. When you're ready to cook, preheat the oven to 425. 
  3. Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.
  4. While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
  5. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
  6. Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.

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