Lemony Shawarma Chicken Salad
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
2-3
Prep Time
20 minutes
Cook Time
18 minutes
Hey there, it’s Chef Anna! 🍗🌿 Let’s dive into my Lemony Shawarma Chicken Salad! This juicy chicken gets a zesty lemon marinade with Lemon Pepper Bright & Zesty Seasoning, then roasted alongside crispy chickpeas with BBQ Rub Sweet & Smoky. 🍋🔥 Tossed with a vibrant mix of lettuce, cherry tomatoes, and tangy pickled onions, and topped with creamy tzatziki made with yogurt, cucumber, and fresh herbs. Fresh, flavorful, and totally satisfying, this salad is your new go-to! 🥗✨
Ingredients
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1 lb Butcherbox chicken breast, thinly sliced
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1 cup canned chickpeas, drained and rinsed
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1 lemon
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6 oz cherry tomatoes
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1 medium red onion
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1 jalapeño
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1 cup apple cider vinegar
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2 tablespoons sugar
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1 teaspoon salt
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1 small head of lettuce
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Small bunch of cilantros
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1 teaspoon Lemon Pepper Bright & Zesty Seasoning
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1 teaspoon BBQ Rub Sweet & Smoky
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1/4 cup olive oil
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1 cup plain Greek yogurt
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1 clove garlic
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1 small cucumber
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Small bunch mint
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Small bunch dill
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Balinese Truffle Salt
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Parchment-lined baking sheet
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Medium bowl
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Small container with a lid
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Small saucepan
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Small bowl for tzatziki dressing
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Grater
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Knife and cutting board
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Measuring spoons and cups
For the Salad 🥗
For the Tzatziki Dressing 🥗
Mise En Place 🔪
Directions
Preparation 🥒
Set your oven to 400°F
Thinly slice the red onion, dividing it into two portions.
Slice the jalapeño (optional, depending on heat preference).
Shred the lettuce into bite-sized pieces.
Halve the cherry tomatoes and chop the cilantro.
Mince the garlic and chop the mint and dill for the dressing.
How to Cook 🍳
In a medium bowl, combine the sliced onion, chicken, lemon zest, 1 tbsp lemon juice, 2 tbsp olive oil, a pinch of salt, and the Lemon Pepper Bright & Zesty Seasoning. Mix well to coat the chicken evenly.
Spread the chicken mixture on one side of a parchment-lined baking sheet.
On the other side, spread the chickpeas, drizzle with 1 tbsp olive oil, and toss with BBQ Rub Sweet & Smoky and a pinch of salt. Roast for 18 minutes, stirring halfway through, until the chicken is golden, and the chickpeas are crispy.
In a small container, combine half of the sliced onion and jalapeño.
In a small saucepan, heat the apple cider vinegar, sugar, and 1 tsp salt until it simmers.
Pour the hot pickling liquid over the onions and jalapeños and cover. Let it marinate for at least 10 minutes.
In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped mint, dill, and a pinch of salt. Stir well to combine.
In a large bowl, toss shredded lettuce, halved tomatoes, and 1 tbsp olive oil with a pinch of salt.
Divide the salad onto two plates.
Top with the warm roasted chickpeas and chicken, pickled onions, and jalapeños.
Drizzle generously with the tzatziki dressing and garnish with chopped cilantro. Enjoy your Lemony Shawarma Chicken Salad with a burst of vibrant flavors!
Recipe Note
BBQ Rub Sweet & Smoky consists of:
Sea Salt
Brown Sugar
Paprika
Spices
Mustard
Garlic Powder
Onion Powder