Grilled Chicken Breast Shawarma Salad
with Cubanelles, Watermelon Radish & Tahini Dressing
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
Ras el-hanout—a heady spice mix with whiffs of cardamom, rose petals and saffron—gives this salad flavour for miles. Putting chicken on the barbecue grill pays homage to shawarma's spit-roasted tradition, set off against the crispness of watermelon radish and blistered cubanelle peppers in a rich and garlicky tahini dressing.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Cubanelle peppers
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 1 Lemon
- 1 Watermelon radish
- 30ml Tahini
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Sesame
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
25 g
Saturated Fat
4 g
Sodium
210 mg
Total Carb
24 g
Sugars
11 g
Protein
46 g
Fibre
7 g
Preparation
Start the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel. In a large bowl, combine the chicken, cubanelle peppers, a drizzle of oil, the red ras el hanout and S&P. Add the chicken to the BBQ and grill, 6 to 8 min. on one side, until partially cooked.
Make the dressing
Meanwhile, quarter the lemon. In a small bowl, combine 2 tbsp water, 1 tbsp oil (double both for 4 portions), the juice of ½ the lemon wedges, tahini, garlic and S&P.
Finish the chicken & grill the cubanelle peppers
Flip the chicken and add the cubanelle peppers to the BBQ. Grill, turning the peppers often, 6 to 8 min., until the chicken* is cooked through and the peppers have browned. Transfer to a cutting board. Let the chicken rest for 5 min. before slicing against the grain. Thinly slice the cubanelle peppers crosswise.
Finish & serve
Small-dice the watermelon radish. Divide the baby greens between your plates. Top with the watermelon radish, cubanelle peppers and chicken. Drizzle with the dressing. Garnish with the remaining lemon wedges. Bon appétit!
Plant Based For Beginners
Goodfood has teamed up with top Canadian foodie influencers to deliver simple, healthy and delicious recipes you'll look forward to tasting. Discover the easiest way to eat plant-based!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
