Chicken shawarma salad with pita chips and lemon-tahini dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken shawarma salad with pita chips and lemon-tahini dressing

Chicken shawarma salad with pita chips and lemon-tahini dressing

Soy-Free, Mediterranean, Carb-Conscious, Protein Plus

2 Servings, 630 Calories/Serving

20 Minutes

This deconstructed chicken shawarma is turned into a quick and easy salad, with crunch from homemade pita chips and creaminess from our lemon-tahini dressing.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 boneless skinless chicken thighs (about 6 ounces each)
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • 1 teaspoon sumac
  • 2 Atoria's Family Bakery pita breads
  • 1 organic romaine heart or other lettuce
  • 1 organic cucumber
  • 1 organic Roma or other tomato
  • Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • 6 tablespoons crumbled feta

Nutrition per serving

Calories 630, Total Fat 38g (49% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 650mg (28% DV), Total Carb. 41g (15% DV), Fiber 9g (32% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 37g
Contains: Milk, Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate to cool slightly. Using a fork, shred the chicken into bite-size pieces and sprinkle with the sumac. 

While the chicken cooks and cools, start preparing the pita chips.


Make the pita chips

  • Cut each pita bread into 8 wedges.
In another large frying pan over medium heat, working in batches if needed, spread the pita wedges in an even layer, drizzle or brush with 1 to 2 teaspoons oil, and season with salt and pepper. Toast, turning occasionally, until lightly browned and crisp, 6 to 8 minutes. Transfer to a plate, season lightly with salt, and let cool slightly.
While the pita toasts, prepare the remaining ingredients.


Prep the remaining ingredients

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Peel the cucumber if desired; cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Cut away the core from the tomato; coarsely chop the tomato.


Finish the dressing; assemble the salad

In a large bowl, stir together the lemon-tahini dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the romaine, cucumber, tomato, and chicken and crumble in the feta. Break up the pita chips, add as many as you like, and toss to combine. Season to taste with salt and pepper. 


Transfer the chicken shawarma salad to individual bowls and serve any remaining pita chips on the side.
Kids Can!
  • Shred the chicken; sprinkle with sumac.
  • Stir the dressing.
  • Break up the pita chips.
  • Assemble the chicken salad.