Name: Chopped Chicken Shawarma Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: Ground Cumin Seed; Tampico Spices Coriander Ground - Oz; Whole Black Pepper; Stonemill Ground Nutmeg; Volcano Burst Lemon Juice; La Tourangelle Extra Virgin Olive Oil; Emperor's Kitchen Chopped Garlic; Tahini Halva; Square Seasoning for Ribs; Organic Evaporated Cane Sugar; Santa Cruz Organic Organic Lemon Juice; Red Onion; Value Pack Boneless Skinless Chicken Breast; Redmond Sea Salt, Ancient Kosher; del Cabo Organic Grape Tomatoes; Organic Persian (Armenian) Cucumber; Organic Shallot; Golden West Veg Cilantro & Chinese Parsley Bunch; Organic Red Romaine Lettuce; Prairie Farms Blue Cheese, Crumbles; Spicely Organics Pepper, Aleppo; Straus Family Creamery Organic Whole Plain Greek Yogurt; Middle East Bakery & Grocery Bread, Whole Wheat Organic Pita; FIELD DAY Green Beans, Organic, Cut

Make the spice mix:

Put the ingredients for the spice rub in a jar. Cover and shake well to mix.

Make the dressing:

Whisk together all ingredients in a small bowl. For a creamier, emulsified dressing blend in a mini food processor or blender. The dressing keeps up to one week in the refrigerator.

Make the pickled onion:

Put ½ teaspoon salt and the sugar in a medium bowl. Add 1 tablespoon of the lemon juice and whisk to dissolve. Add the red onion in the bowl and toss together. Set aside or cover and refrigerate up to 1 day ahead.

For the salad

Sprinkle the chicken evenly with 1 teaspoon salt and 2 tablespoons of the Shawarma spice rub. Set aside while preparing the vegetables for the salad, or cover and refrigerate up to 1 day ahead.

Put the tomatoes, cucumbers and green onions in a large salad bowl. Drain the red onion and add to the bowl.

Pile the herbs together on a cutting board and finely chop. Add the herbs to the bowl, along with the romaine, arugula, feta, Aleppo chili pepper and a pinch of salt.

Cook the chicken on a medium-hot outdoor grill until firm and no longer pink, about 6 minutes per side. Or cook indoors under a hot, preheated broiler with the oven rack 6 inches from the heat source, about 6 minutes per side. Let the chicken rest 10 minutes, then slice into bite-sized chunks. Note: If using previously cooked chicken, skip to the next step.

Add the chicken to the bowl. Drizzle about half the dressing over and toss to mix. Taste for seasoning, adding more dressing, salt, pepper or chili if you like.

Spread a tablespoon of yogurt on each serving bowl or plate. Serve the salad over the yogurt with the pita on the side.

Chopped Chicken Shawarma Dinner Salad with Feta

Serves 6

30 mins prep

15 mins cook

45 mins total

What you need

Shawarma Spice Rub:

Lemon Tahini Dressing:

Quick Pickled Red Onion

Assemble the Salad

How to make

Make the spice mix:

Make the dressing:

Make the pickled onion:

For the salad

Available coupons from Family Style Food