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.
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time | Passive Time |
| 20minutes | 2hours |
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Ingredients
For the salad
- 1head kale
- 1/3cup Snell House Classic Garlic Dressing
- 1 tomatoDiced
- 1/2cup Red onionThinly sliced
- 1/2cup Pickled Turnips
- 1tsp olive oil
- 1lb boneless chicken breastmarinaded
For the marinade
- 1clove garlic
- 1tbsp ground cumin
- 1tbsp ground coriander
- 1/2tsp cayenne(or to taste)
- 2tsp paprika
- 2tsp salt
- 1tsp black pepper
- 2tbsp lemon juice
- 3tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- Massage the dressing into the kale leaves with your fingers- this will soften the leaves, breaking down the fibres, making them less bitter.
- Once the kale feels softer to the touch and looks well coated with the dressing, add the chopped tomatoes, red onion and pickled turnips.
- 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!
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