Chicken Shawarma Cobb Salad
This loaded Cobb gets its inspiration from the Middle Eastern flavors of spit-roasted shawarma. Our simplified version uses rotisserie chicken instead of lamb, but it’s served with all the delicious trimmings of the original.
Recipe - Lyndale Liquor
Chicken Shawarma Cobb Salad
Prep Time30 Minutes
Servings6
0Ingredients
2 cups olive oil
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
2 garlic cloves, finely chopped
2 cups cooked chicken (preferably Gold‘nPlump), chopped
5 cups romaine, chopped
1 cup tomatoes, diced
1 cup cucumber, diced
1 cup red cabbage, shredded
1/2 cup crumbled feta cheese (2 oz)
2 pitas, toasted and torn into small pieces
1 cup prepared hummus
Directions
- In large bowl, whisk olive oil, lemon juice, salt, cumin, turmeric, cinnamon, red pepper flakes, and garlic. Pour 1/2 cup into a small serving bowl. Add chicken to remaining vinaigrette and toss to coat.
- Place lettuce on a large serving platter. Top lettuce with chicken, tomatoes, cucumber, cabbage, cheese, and toasted pita pieces arranged in rows. Place hummus in another small serving bowl. Serve salad with the hummus and reserved vinaigrette.
30 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- In large bowl, whisk olive oil, lemon juice, salt, cumin, turmeric, cinnamon, red pepper flakes, and garlic. Pour 1/2 cup into a small serving bowl. Add chicken to remaining vinaigrette and toss to coat.
- Place lettuce on a large serving platter. Top lettuce with chicken, tomatoes, cucumber, cabbage, cheese, and toasted pita pieces arranged in rows. Place hummus in another small serving bowl. Serve salad with the hummus and reserved vinaigrette.