Shawarma-Spiced Chicken and Kale Salad with Roasted Veggies and Almonds

This vibrant salad brings together the best of Middle Eastern spices and fresh, crunchy vegetables. Tender kale is massaged with a creamy shawarma-spiced Caesar dressing, then topped with roasted carrots and shallot, seared chicken coated in toasted shawarma spices, cool cucumber slices and a shower of sliced almonds. It’s a satisfying meal that’s hearty but not heavy, perfect for a quick weeknight dinner.

The star of the show is the shawarma spice blend, which adds warmth and depth to both the chicken and the dressing. Roasting the carrots and shallot brings out their natural sweetness, balancing the bold spices. Every bite offers a mix of textures-from the crisp kale and cucumber to the crunchy almonds and juicy chicken. This salad is a complete meal in a bowl, ready in just 35 minutes.

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Ingredients

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrot into thin rounds. Peel and halve the shallot, then cut into thin wedges.
3. Toss the carrot and shallot with 1 teaspoon olive oil, a pinch of salt and pepper. Spread on the baking sheet and roast for 15-20 minutes until tender and lightly browned.
4. While the veggies roast, prepare the dressing: In a small bowl, combine the Caesar dressing, white wine vinegar, mayonnaise and 1/2 teaspoon shawarma spice blend. Whisk until smooth. Set aside.
5. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and the remaining shawarma spice blend.
6. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice.
7. While the chicken rests, prepare the kale: Remove the tough stems and chop the leaves into bite-sized pieces. Place in a large bowl. Add the dressing and massage the kale with your hands for 2-3 minutes until softened.
8. Slice the mini cucumber into thin rounds.
9. Assemble the salad: Divide the massaged kale among plates. Top with roasted carrots and shallot, sliced chicken, cucumber rounds and sliced almonds.
10. Serve immediately.

Recipe Tips

FAQ

Can I use a different green instead of kale?

Yes, you can substitute kale with spinach or mixed greens, but note that they won’t hold up as well to the dressing and may become soggy.

How can I make this salad dairy-free?

Use a dairy-free Caesar dressing and vegan mayonnaise. Check labels to ensure they are free of milk and eggs.

Can I prepare this salad ahead of time?

You can roast the vegetables and cook the chicken up to 2 days in advance. Keep the dressing separate and massage the kale just before serving.