Shawarma-Rama Chicken Salad Sandwiches
with Baby Lettuce Salad
Come one, come all to the amazing sandwich spectacle—the Shawarma-rama! Yes, it’s a nutritious, tasty, all-around satisfying dinner you’ll be happy you ordered! Step right up to this sando-rama of seared shawarma-spiced chicken combined with sweet lemon juice-plumped apricots and scallions in a creamy yogurt dressing. It’s topped with crisp lettuce, then tucked into a soft brioche bun and splashed with hot sauce to taste. Add a lightly dressed baby lettuce sideshow salad for a never-before-seen flavor-meets-texture extravaganza!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
2 unit
Scallions
1 unit
Baby Lettuce
10 ounce
Chicken Breast Strips
1 unit
Shawarma Spice Blend
1 ounce
Dried Apricots
4 tablespoon
Yogurt
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
2 unit
Brioche Buns
(Contains Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
¾ teaspoon
Sugar
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter lemon. Thinly slice scallions. Trim and discard root end from lettuce; separate leaves.
• Pat chicken* dry with paper towels and season all over with Shawarma Spice Blend, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Transfer chicken to a cutting board to cool.
• In a small microwave-safe bowl, combine apricots, juice from half the lemon, and ½ tsp sugar (1 tsp for 4 servings). • Cover bowl with plastic wrap; microwave until apricots are slightly softened and plump, 30-35 seconds.
• Roughly chop chicken into bite-size pieces if necessary. • In a large bowl, combine chicken, scallions, apricots and their liquid, yogurt, mayonnaise, a drizzle of olive oil, ¼ tsp sugar (½ tsp for 4 servings), a big pinch of salt, and pepper. Taste and season with more salt and pepper if desired.
• Halve buns and toast until golden. • Top each bottom bun with a few lettuce leaves and chicken salad; drizzle chicken salad with as much hot sauce as you like. Close sandwiches. • Wipe out bowl used for chicken salad. Roughly chop remaining lettuce leaves and place in same bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a large drizzle of olive oil; toss to combine. Season with salt and pepper to taste.
• Divide sandwiches and salad between plates. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
