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- Prep
- 15 min
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- Total
- 16 min
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- Serving
- 4
Chicken Shawarma Salad
Ingredients
- 3 pita breads, cut into 1-inch cubes
- 60 mL (1/4 cup) olive oil
- 30 mL (2 tbsp) za’atar seasoning
- 6 chicken thighs, deboned and skinless
- Juice from half a lemon
- 2 garlic cloves, finely chopped
- 250 mL (1 cup) Dairyland sour cream
- 1 English cucumber, peeled and sliced
- 500 mL (2 cups) cherry tomatoes, cut in two
- 125 mL (1/2 cup) Saputo Feta cheese
- ¼ red onion, sliced
- 1-2 heads of Boston lettuce, torn by hand
- 80 mL (1/3 cup) fresh mint leaves
Directions
- Preheat oven to 180°C (350°F).
- In a bowl, toss the pita bread with 1 tbsp. of olive oil and 2 tsp. of za’atar seasoning. Place on an oven-safe baking sheet lined with parchment paper and bake in the centre of the oven for 8 minutes. Set aside.
- In a bowl, combine the chicken with the juice from ¼ of a lemon, 1 finely chopped garlic clove, and 2 tsp. of za’atar seasoning. In a pan set over medium heat, cook chicken, approximately 8 minutes each side or until cooked thoroughly. Set aside.
- In a small bowl, combine the Dairyland sour cream with the remaining garlic and lemon juice.
- On a working surface, slice chicken.
- Fill 4 bowls with lettuce, grilled pita, tomatoes, cucumbers, red onions, Saputo Feta cheese, mint, and sour cream and lemon dressing.
