Chicken Shawarma Salad (Printable Version)
# What You'll Need:
→ Salad base
01 -
1 Persian cucumber or 1/2 English cucumber
02 -
1/2 cup cherry or grape tomatoes
03 -
1 small red onion
04 -
1 medium romaine lettuce heart
→ Yogurt dressing
05 -
1 clove garlic
06 -
1/2 cup plain Greek yogurt
07 -
2 tablespoons brine from pickled banana peppers or pepperoncini
08 -
4 tablespoons water, divided
09 -
1 tablespoon tahini
10 -
Kosher salt
11 -
Freshly ground black pepper
→ Chicken shawarma and assembly
12 -
6 sprigs parsley
13 -
4 tablespoons olive oil, divided
14 -
2 cups shredded, cooked chicken (about 12 ounces), preferably rotisserie
15 -
2 tablespoons shawarma spice blend
16 -
1 pita bread
17 -
1/4 cup sliced pickled banana peppers or pepperoncini
18 -
3 ounces feta cheese
# Step-by-Step Directions:
01 -
Halve 1 Persian or 1/2 English cucumber lengthwise, then cut crosswise into 1/2-inch pieces. Halve 1/2 cup cherry or grape tomatoes. Halve and thinly slice 1 small red onion, adding half to a large bowl and reserving half for the chicken. Halve 1 medium romaine lettuce heart lengthwise, then cut crosswise into 1/4-inch-thick strips. Combine all in the bowl.
02 -
Grate 1 garlic clove into a small bowl. Add 1/2 cup plain Greek yogurt, 2 tablespoons brine, 2 tablespoons water, and 1 tablespoon tahini. Stir until blended. Taste and season with kosher salt and black pepper as needed.
03 -
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 2 cups shredded chicken, reserved onions, and 2 tablespoons shawarma spice blend. Toss to coat and spread into an even layer. Cook, stirring occasionally, until golden-brown and crispy, about 5 minutes. Add 2 tablespoons water to deglaze the pan. Transfer to a plate.
04 -
Heat 1 tablespoon olive oil in the same skillet. Tear 1 pita bread into 1 1/2-inch pieces and add to the pan. Toss to coat and cook, flipping pieces occasionally, until toasted and golden-brown, about 3 to 5 minutes.
05 -
Add dressing to the bowl of vegetables and toss to coat. Top with cooked chicken shawarma, toasted pita, and drained pickled banana peppers. Crumble 3 ounces feta cheese over the salad. Sprinkle with finely chopped parsley and serve.