Shawarma-Rama Chicken & Kale Salad

• 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.