Shawarma-Rama Chicken & Kale Salad
with Roasted Veggies, Cucumber & Almonds
Come one, come all to the amazing salad spectacle—the Shawarma-rama! Yes, it’s a nutritious, tasty, hearty-but-not-heavy, all-around satisfying dinner idea. Step right up to this bowl-a-rama of tender kale with earthy-sweet roasted carrots and shallot coated in a creamy shawarma-spiced Caesar-style dressing. Add juicy seared chicken coated in toasted shawarma spices, crisp cucumber, and a shower of crunchy almonds for a never-before-seen flavor-meets-texture extravaganza!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
1 unit
Shallot
1 unit
Mini Cucumber
4 ounce
Kale
1 tablespoon
Shawarma Spice Blend
20 ounce
Chicken Cutlets
2 tablespoon
Yogurt
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Olive Oil
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim, peel, and quarter shallot lengthwise; mince one shallot quarter until you have 1 TBSP (you’ll use it to make the dressing in Step 5). • Toss carrots and quartered shallot on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Halve cucumber lengthwise; thinly slice into half-moons.
• Meanwhile, place kale in a large bowl; add a drizzle of oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 30-60 seconds.
• Heat a large dry pan over medium heat. Add half the Shawarma Spice Blend and toast, stirring, until fragrant, 30-60 seconds. Transfer to a medium bowl. • Pat chicken* dry with paper towels and season all over with remaining Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium and cover pan. • Transfer to a cutting board.
• While chicken cooks, to bowl with toasted Shawarma Spice Blend, add minced shallot, yogurt, mayonnaise, half the vinegar, 2 TBSP olive oil, and 1⁄2 tsp sugar (use all the vinegar, 4 TBSP olive oil, and 1 tsp sugar for 4 servings). • Whisk until smooth; taste and season with salt and pepper.
• Slice chicken crosswise. • Add roasted veggies, cucumber, 3⁄4 of the shawarma dressing, and half the almonds to bowl with kale; toss to combine. Taste and season with salt and pepper. • Divide salad between bowls and top with chicken. Drizzle with remaining shawarma dressing and sprinkle with remaining almonds. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
