Recipes

Indulge in a burst of Mediterranean flavors with this delightful shawarma-style chicken salad. Combining the warmth of traditional shawarma spices with crisp vegetables and a creamy dressing, this salad offers a tantalizing blend of textures and tastes. Perfect for a quick lunch or a light dinner, this recipe balances convenience with great flavors, making it a go-to option for those seeking a satisfying yet healthy meal.

Substitutions (optional)

Substitute tempeh or tofu for the chicken to make it vegetarian.

Equipment Needed

Saucepan

Mixing bowls (at least two)

Whisk

Cutting board

Chef’s knife

Measuring cups and spoons

Garlic mincer or garlic press

Salad spinner or kitchen towels (for drying lettuce)

Ingredients

• FOR THE CHICKEN MARINADE:
• 2 cups cooked rotisserie chicken, shredded or chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp ground cinnamon
• Salt and pepper to taste
• 3 Tbsp olive oil
• Juice of 1 lemon
• FOR THE SALAD:
• 1 head of iceberg lettuce, cut into 8 wedges
• 1 cup red onions, thinly sliced
• 1 cup cherry tomatoes, cut in half
• 1⁄2 persian cucumber cut in half lengthwise then cut into half circles
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• ¼ pitted Kalamata olives (optional)
• Juice of 1 lemon
• 1⁄2 tsp salt
• FOR THE DRESSING:
• ¼ cup plain Greek yogurt
• 2 Tbsp tahini or mayonnaise
• Juice and zest of 1 lemon
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1 tsp maple syrup
• Salt and pepper to taste
• FOR SERVING:
• 1-2 cups of pita chips (coarsely crushed)

Directions

1. In a saucepan, combine the minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt and pepper.
2. Add the shredded or chopped rotisserie chicken to the marinade and mix well to coat the chicken evenly.
3. Heat on medium heat for 10 minutes. Remove from the heat and let it rest for 10 minutes.
4. While the chicken is marinating, combine the tomatoes, cucumbers, parsley, mint, olives, lemon and salad.
5. In a separate bowl, whisk together the ingredients for the dressing: plain Greek yogurt, tahini or mayonnaise, lemon juice and zest, olive oil, minced garlic, salt, and pepper. Adjust the seasoning to taste.
6. To assemble the salad, arrange the wedges of iceberg lettuce onto a platter. Arrange the marinated cooked chicken on top of the greens. Scatter the salad over the chicken.
   
7. Drizzle the prepared dressing over the entire salad and garnish with coarsely crushed pita chips.