In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken shawarma salad with pita chips and lemon-tahini dressing
Soy-Free, Mediterranean, Carb-Conscious, Protein Plus
2 Servings, 680 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.
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 680, Total Fat 41g (53% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 740mg (32% DV), Total Carb. 44g (16% DV), Fiber 9g (32% DV), Total Sugars 7g (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.
Instructions
Wash produce before use
1
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 is cooking and cooling, 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 is toasting, 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
- Break up the pita chips.
In a large bowl, stir together the lemon tahini 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. Add as many pita chips as you like and toss to combine. Season to taste with salt and pepper.
Serve
Kids Can!
- Shred the chicken; sprinkle with sumac.
- Stir the dressing.
- Break up the pita chips.
- Assemble the chicken salad.