Shawarma-Style Chicken Breasts Salad
with Yogurt Sauce
This speedy salad is the perfect fix for your next shawarma craving. Fresh, tangy and crunchy ingredients come together with hearty chicken in this simply satisfying meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Spring Mix
1 unit(s)
Tomato
3 unit(s)
Radish
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Sesame)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Salt*
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium heat.
- Meanwhile, pat chicken dry with paper towels, then dice into 1-inch pieces.
- Season with salt, pepper and Shawarma Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, halve radishes lengthwise, then cut into thin half-moons.
- Cut tomatoes into 1/2-inch pieces.
- Meanwhile, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)
- Add spring mix, tomatoes, radishes and croutons to the bowl with dressing. Toss to combine.
- Divide salad between plates. Top with chicken.
- Drizzle yogurt sauce over chicken.
- Sprinkle with feta cheese.
If you've opted to get chicken breasts, cut into 1-inch pieces, then cook them in the same way the recipe instructs you to cook the diced chicken.
