Shawarma-Rama Chicken & Kale Salad
with Roasted Veggies, Cucumber & Almonds
- Eggs
- Milk
- Tree Nuts
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!
Ingredients
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
4 ounce
Kale
2.5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
9 ounce
Carrot
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and quarter shallot lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces. Halve cucumber lengthwise; thinly slice into half-moons.
• Toss carrots and 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, 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, add dressing, mayonnaise, half the vinegar, 2 TBSP olive oil, and ½ tsp sugar to bowl with toasted Shawarma Spice Blend (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, ¾ 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the shawarma spices and creamy dressing, though some found it too acidic or bland; adding extra herbs boosted flavor 🍲.
- Ease of prep: Massaging kale made it tender and delicious; roasting carrots added sweetness, but some found prep time-consuming.
- Suggestions: Consider adding golden raisins, feta, or goat cheese for more depth; sautéing kale is an option for those who prefer it cooked.
- Leftovers: Reheating the next day enhanced flavors; some found it made a great lunch.
- Portions: Several wanted more vegetables, especially carrots and shallots; a few felt chicken portions were small.
Reviews from our home cooks
Absolutely DELICIOUS. My husband and I loved this dish. The chicken was so good, carrots were so sweet, the whole meal was so healthy, and the sauce was phenomenal. We both aren't huge fans of veggies but this meal found a way to make them delicious. I'd get this every week if I could!
Oh my gosh, this salad was delicious! The sweetness of the roasted carrots balanced beautifully with the shawarma spices. I will be making this again!
This was amazing! The chicken was delicious with the pickled cucumber & roasted carrots. We added red peppers to the dish. And we served it on garlic naan topped with the greens, chicken, veggies & dressing. I will get this every time I see it offered!
This surprised me. I learned a great cooking tip on massaging the olive oil into the kale to soften it up and the flavor overall in this recipe was great. Would make this again!
I see why this is in the hall of fame! The salad alone is tremendous and the chicken just adds another layer. I could eat this every day!
The kale was amazing, tender and sweet and pairs so very well with the roasted carrots. Reheating the leftovers was even better!
Love the Kale Salad! We need more Healthy meals like this one. And the Shawarama-Rama chicken flavor was GREAT!
Great! It left a strong after taste but thats ok with me. This salad was actually filling. The pecan chicken salad is not very filling to me. It needs something else or call it a lunch.
Good tasting recipe but can't give 4 stars with the poor quality of the vegetables. You should change the time to prepare this recipe as it takes 35 minutes to pick through the worst quality kale anyone has ever seen. It is riddled with stems throughout which makes it an a very arduous preparation, carrots are never good quality either. Improvements in produce and the meat quality would make Hello Fresh near perfect but not until there is improvement. Also had a recipe similar to this one with better dressing instead of filling it with mayo. Also browning a powdered shawarma spice in a dry pan is pretty ridiculous, no benefit here, wasted step and kind of ruined my non stick pan.
So...it was ok but had the potential to be a lot better. The chicken had little flavor even with all the spices. The shaved almonds were so thin they added nothing, you didn't even taste them. It would have been really good if it had more roasted vegetables. The roasted onion and carrots were the best part. We would make it again but put a lot more roasted vegetables and probably leave out the almonds and cucumbers.
