Chicken Shawarma Salad with Lemon-Honey Dressing and Creamy Tahini
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 1red onion
- 1/2English cucumber
- 1romaine heart
- 1/4 ounceparsley
- 1/2 teaspoonground sumac
- 1 packethoney
- 1 clovegarlic
- 1/4 cuptahini
- 1/2 teaspoonsmoked paprika
- 1 teaspoonground cumin
- 1/8 teaspoonground cayenne pepper
- 1/4 teaspoonground turmeric
What You’ll Need
- olive oil
- kosher salt
- black pepper
- large resealable plastic bag (optional)
- 12" large pan
Halve lemons. In a large shallow bowl or resealable plastic bag, whisk together spice mix, juice of ½ lemon, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired until combined. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature until ready to cook.
While chicken marinates, peel onion and thinly slice half. Place in a medium bowl with enough cold water to cover and soak until ready to use (this helps take the bite out of its strong flavor). Thinly slice cornichons. Rinse remaining produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice romaine crosswise and trim and discard tough stem. Roughly chop parsley leaves, discarding stems.
Sear Chicken and Make Dressing
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, remove chicken from marinade and add to pan. Sear until cooked through and no longer pink, about 5 minutes per side. Transfer to a plate and set aside to rest, about 5 minutes. Meanwhile, in a large bowl, whisk together sumac, half of honey, juice of 1 lemon, 2 tablespoons olive oil, and ¼ teaspoon salt.
Toss Salad and Prepare Garlic
Drain onion and pat dry with paper towel, reserving bowl for Step 5. Add sliced onion (raw red onion has a strong flavor, so only use as much as desired), cornichons, cucumber, romaine, and parsley to bowl with dressing and toss to coat. Mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
Make Tahini Sauce
In bowl from onion, whisk together tahini, garlic paste, and juice of remaining lemon to combine. Whisking continuously, slowly add ¼ cup warm water, 1 tablespoon at a time, until tahini sauce is smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired.
Plate Chicken Shawarma Salad
Divide salad between serving dishes. Slice chicken shawarma as thinly as possible and plate atop salad. Drizzle over creamy tahini. Dig in! Use remaining honey to sweeten a cup of tea.