Chicken Shawarma Salad

Adapted from The Kitchn.

Ingredients:

Salad:

• 1 medium romaine lettuce heart
• 1 Persian cucumber, chopped
• 1/2 c. cherry or grape tomatoes
• 1/2 small red onion, sliced
• 3 oz. feta, crumbled
• 1/4 c. sliced pepperoncini
• 2 TBSP chopped parsley

Chicken Shawarma:

• 3 TBSP olive oil
• 1/2 small onion, sliced
• 2 c. shredded chicken
• 2 TBSP shawarma seasoning

Dressing:

• 1/2 c. Greek yogurt
• 1-2 garlic cloves, grated
• 2 TBSP brine from pepperoncini + more if desired
• 2 TBSP water + more if needed to thin
• 1 TBSP tahini
• 2 TBSP parsley chopped
• Salt and pepper, to taste

Directions:

1. Dressing: In a small bowl combine all the ingredients and whisk to combine. Taste and adjust salt, pepper, water, and/or brine as desired. Set aside.
2. Chicken Shawarma: In a large skillet heat the olive oil over medium-high heat until the oil shimmers. Add the onion, chicken, and shawarma seasoning and toss to coat the chicken, and then spread chicken out in an even layer. Cook stirring occasionally, until golden-brown and crispy in sports, about 5 minutes.
3. Salad: In a large serving bowl add the lettuce through the parsley (you can reserve some of the feta, pepperoncini, and parsley to top the chicken, if desired). Add desired amount of dressing and toss to combine. Top the dressed salad with the crispy chicken shawarma, and then drizzle some more dressing and any reserved feta, pepperoncini, and/or parsley.