Shawarma-Rama Chicken Salad Sandwiches
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Shawarma-Rama Chicken Salad Sandwiches

Shawarma-Rama Chicken Salad Sandwiches

with Baby Lettuce Salad

Come one, come all to the amazing sandwich spectacle—the Shawarma-rama! Yes, it’s a nutritious, tasty, all-around satisfying dinner you’ll be happy you ordered! Step right up to this sando-rama of seared shawarma-spiced chicken combined with sweet lemon juice-plumped apricots and scallions in a creamy yogurt dressing. It’s topped with crisp lettuce, then tucked into a soft brioche bun and splashed with hot sauce to taste. Add a lightly dressed baby lettuce sideshow salad for a never-before-seen flavor-meets-texture extravaganza!

Tags:
New
Protein Smart
Mediterranean
Easy Cleanup
Allergens:
Milk
Eggs
Wheat

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

Total Time25 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Lemon

2 unit

Scallions

1 unit

Baby Lettuce

10 ounce

Chicken Breast Strips

1 unit

Shawarma Spice Blend

1 ounce

Dried Apricots

4 tablespoon

Yogurt

(Contains Milk)

2 tablespoon

Mayonnaise

(Contains Eggs)

2 unit

Brioche Buns

(Contains Wheat)

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

¾ teaspoon

Sugar

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories750 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate70 g
Sugar24 g
Dietary Fiber5 g
Protein40 g
Cholesterol165 mg
Sodium740 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.

Utensils

Paper Towel
Large Pan
Small Bowl
Plastic Wrap
Large Bowl

Instructions

Prep
1

• Wash and dry produce. • Quarter lemon. Thinly slice scallions. Trim and discard root end from lettuce; separate leaves.

Cook Chicken
2

• Pat chicken* dry with paper towels and season all over with Shawarma Spice Blend, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Transfer chicken to a cutting board to cool.

Soften Apricots
3

• In a small microwave-safe bowl, combine apricots, juice from half the lemon, and ½ tsp sugar (1 tsp for 4 servings). • Cover bowl with plastic wrap; microwave until apricots are slightly softened and plump, 30-35 seconds.

Make Chicken Salad
4

• Roughly chop chicken into bite-size pieces if necessary. • In a large bowl, combine chicken, scallions, apricots and their liquid, yogurt, mayonnaise, a drizzle of olive oil, ¼ tsp sugar (½ tsp for 4 servings), a big pinch of salt, and pepper. Taste and season with more salt and pepper if desired.

Assemble Sandwiches
5

• Halve buns and toast until golden. • Top each bottom bun with a few lettuce leaves and chicken salad; drizzle chicken salad with as much hot sauce as you like. Close sandwiches. • Wipe out bowl used for chicken salad. Roughly chop remaining lettuce leaves and place in same bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a large drizzle of olive oil; toss to combine. Season with salt and pepper to taste.

Serve
6

• Divide sandwiches and salad between plates. Serve.

Chicken is fully cooked when internal temperature reaches 165°.