Shawarma Inspired Kale Salad

I didn’t realize how GOOD the Ottawa Shawarma scene was until I tried to get Shawarma in another city. Let me tell you, “you don’t know what you’ve got until it’s gone” has never resonated with me more.

Growing up in Ottawa, Shawarma has been a staple in my diet for many years. There’s something so warm, comforting and delicious about the spices, the potatoes and don’t even get me started on the garlic sauce! It’s because of my overwhelming love for this dish that we’ve created a different- but still delicious- play on an Ottawa classic. It’s light and fresh, perfect for our (brief) summer months, while still holding true to all of the Shawarma flavours you love.

Shawarma Inspired Kale Salad

This light and fresh play on an Ottawa classic is perfect for our (brief) summer months, while still holding true to all of the Shawarma flavours you love.

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This light and fresh play on an Ottawa classic is perfect for our (brief) summer months, while still holding true to all of the Shawarma flavours you love.

Servings4servings

Prep Time15minutes

Cook Time20minutes

Passive Time2hours

Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe

Servings 4servings

Prep Time 15minutes

Cook Time 20minutes

Passive Time 2hours

• Product Classic Garlic Salad Dressing and Cooking Sauce, Vegan Caesar Dressing

Ingredients

• For the salad
• 1 head kale
• 1/3 cup Snell House Classic Garlic Dressing
• 1 tomato Diced
• 1/2 cup Red onion Thinly sliced
• 1/2 cup Pickled Turnips
• 1 tsp olive oil
• 1 lb boneless chicken breast marinaded
• For the marinade
• 1 clove garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp cayenne (or to taste)
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

Servings: servings

Units:MetricUS Imperial

Product Classic Garlic Salad Dressing and Cooking Sauce, Vegan Caesar Dressing Ingredients For the salad 1 head kale 1/3 cup Snell House Classic Garlic Dressing 1 tomato Diced 1/2 cup Red onion Thinly sliced 1/2 cup Pickled Turnips 1 tsp olive oil 1 lb boneless chicken breast marinaded For the marinade 1 clove garlic 1 tbsp ground cumin 1 tbsp ground coriander 1/2 tsp cayenne (or to taste) 2 tsp paprika 2 tsp salt 1 tsp black pepper 2 tbsp lemon juice 3 tbsp olive oil Servings: servings Units:MetricUS Imperial

Instructions

1. Mix all of the ingredients for your marinade together thoroughly, and add your chicken to marinate for at least 30 minutes, or up to 2 hours.
2. Pre-heat a pan on medium heat with a tsp of oil. Add your chicken and all its marinade to the pan, and cook evenly, about 10 minutes on either side.
3. While the chicken is cooking, de-stem the kale, keeping only the leafy parts. Roughly chop and add to a bowl with the Classic Garlic dressing.
4. Massage the dressing into the kale leaves with your fingers- this will soften the leaves, breaking down the fibres, making them less bitter.
5. Once the kale feels softer to the touch and looks well coated with the dressing, add the chopped tomatoes, red onion and pickled turnips.
6. Once the chicken is cooked, remove from heat and allow to cool for 5 minutes. Then slice the chicken, serve on top of the salad and enjoy!

Recipe Notes

*The chicken breast can be substituted for a vegetarian protein, such as chickpeas! My daughter has been eating less meat and loves to make a vegetarian version of this dish (pictured above). The chickpeas can be coated in the same marinated and then baked in a 450 degree oven on a tray for 30-40 minutes!

** Although any pickled turnips will work, our favourites are from our kitchen mate, Top Shelf Preserves!