Chicken Shawarama Salad Recipe by Donna John

Shawarma Salad

Salad Base

1 Persian cucumber or 1/2 English cucumber, sliced or chopped

1/2 cup cherry or grape tomatoes, cut in half

1 small red onion, sliced

1 medium romaine lettuce heart, chopped

Dressing

1 clove garlic, grated

1/2 cup plain Greek yogurt

2 tablespoons brine from pickled banana peppers or pepperoncini

4 tablespoons water, divided

Chicken

6 sprigs parsley

4 tablespoons olive oil, divided

2 cups shredded, cooked chicken, preferably rotisserie (about 12 ounces)

2 tablespoons shawarma spice blend (see Recipe Note), such as Sadaf or NY Shuk

1 pita bread

1/4 cup sliced pickled banana peppers or pepperoncini

3 ounces feta cheese

Divide the salad base between four plates or bowls. Mix up dressing.

Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 cups shredded, cooked chicken, reserved onions, and 2 tablespoons shawarma spice blend. Toss to coat and spread the chicken out into an even layer. Cook, stirring occasionally, until golden-brown and crispy in spots, about 5 minutes.

Add the remaining 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the same pan. Tear 1 pita bread into 1 1/2-inch pieces and add to the pan. Toss to coat and cook, flipping the pieces occasionally, until toasted and golden-brown, 3 to 5 minutes.

Add the dressing to the bowl of vegetables and toss to coat. Drain 1/4 cup pickled banana peppers or pepperoncini, then sprinkle over the salad. Top with the chicken shawarma and pita chips. Crumble 3 ounces feta cheese (about 1/3 cup) over the salad. Sprinkle with the parsley and serve.

Shawarma spice blend: 1 tablespoon each of ground cumin, ground turmeric, ground coriander, garlic powder, and paprika with 1/2 teaspoon each of ground cloves and cayenne pepper.