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

Lean & Clean, Mediterranean, Soy-Free, Diabetes-Friendly, Carb-Conscious

2 Servings, 600 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1½ teaspoons sumac
  • 2 Atoria's Family Bakery Pitas
  • 1 organic romaine heart or other lettuce
  • 1 organic cucumber
  • 1 organic Roma or other tomato
  • Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • 6 tablespoons crumbled feta

Nutrition per serving

Calories: 600, Protein: 33g (66% DV), Fiber: 7g (28% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 105mg (35% DV), Sodium: 550mg (23% DV), Carbohydrates: 36g (12% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

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.

Instructions

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

Wash produce before use

1

Prep and cook the chicken

Prep and cook instructions are almost identical for both chicken options.
  • 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.

2

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.

3

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.

4

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, chicken, and feta. Break up the pita chips, add as many as you like, and toss to combine. Season to taste with salt and pepper.

Serve

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.