Shawarma-Rama Chicken Salad Sandwiches
with Baby Lettuce Salad
- Milk
- Eggs
- Wheat
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!
Ingredients
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Dried Apricots
2 unit
Brioche Buns
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
¾ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Quarter lemon. Thinly slice scallions. Trim and discard root end from lettuce; separate leaves.
• 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.
• 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.
• 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.
• 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.
• Divide sandwiches and salad between plates. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the shawarma spice blend and apricot combo, creating a delicious and unique flavor profile 🍲.
- Ease of prep: Quick and easy to make, with some appreciating the pre-cut chicken for faster assembly.
- Suggestions: Consider grilling the buns for extra crunch; some preferred serving in a wrap or pita for less mess.
- Portions: Several found it filling, though a few wanted a heartier side dish to complement the sandwich.
- Leftovers: Tastes even better the next day, but store the chicken salad separately as it can get watery.
- Side dish: Many felt the plain lettuce salad was underwhelming; try adding veggies or a more flavorful dressing.
