Shawarma-Rama Chicken & Kale Salad
with Roasted Veggies, Cucumber & Almonds
Shawarma-Rama Chicken & Kale Salad
Warm spiced chicken tops a hearty kale salad with roasted vegetables, cool cucumber, and crunchy almonds for a fresh, satisfying meal with bold Middle Eastern flair.
Ingredients
For 2 servings
- 9 ounce Carrots
- 20 ounce Chicken Cutlets
- 4 ounce Kale
- 2 tablespoon Mayonnaise
- 1 unit Mini Cucumber
- 1 unit Shallot
- 1 tablespoon Shawarma Spice Blend
- ½ ounce Sliced Almonds
- 5 teaspoon White Wine Vinegar
- 2 tablespoon Yogurt
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
Swaps and substitutions
For dairy-free, swap the yogurt for a plain unsweetened plant-based yogurt or a little extra vinaigrette, and use a dairy-free mayo. For egg-free, replace the mayo with avocado or an egg-free mayonnaise; for nut-free, leave out the almonds and add pumpkin seeds or crunchy sunflower seeds instead.
What to serve with it
Serve it with warm flatbread or a simple grain side if you want a more filling meal, plus extra lemon wedges or a tangy yogurt dip to brighten the shawarma flavors. A crisp tomato salad or olives also works well alongside the cool cucumber and roasted veg.
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