Shawarma-Rama Chicken & Kale Salad
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Shawarma-Rama Chicken & Kale Salad

Shawarma-Rama Chicken & Kale Salad

with Roasted Veggies, Cucumber & Almonds

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!

Protein Smart
Carb Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

9 ounce


1 unit


1 unit

Mini Cucumber

4 ounce


1 tablespoon

Shawarma Spice Blend

10 ounce

Chicken Cutlets

1.5 ounce

Caesar Dressing

(Contains Eggs, Milk, Fish)

2 tablespoon


(Contains Eggs)

5 teaspoon

White Wine Vinegar

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

7 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

½ teaspoon





Nutrition Values

/ per serving
Calories700 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate30 g
Sugar17 g
Dietary Fiber8 g
Protein38 g
Cholesterol125 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Large Pan
Medium Bowl
Paper Towel



• 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.

Roast Veggies

• 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.

Massage Kale

• 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.

Toast Spices & Cook Chicken

• 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.

Make Shawarma Dressing

• 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.

Finish & Serve

• 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°.