Super simple and so tasty, this salad is like a deconstructed shwarma. Tender, spiced morsels of chicken atop a Mediterranean style salad all brought together with fresh herbs, sweet, tangy and crunchy pickled onions and creamy tachina sauce to top it all off. Shwarma spice is available from Oasis, spice shops or speciality grocers. I used the Sami brand from Thomas Dux. The pickled onions are a brilliant addition to almost any salad so make extra and store in a sealed jar in the fridge. They will last a couple of weeks. I was introduced to them by the amazing Delia at Grow Your Heart who advised me to make extra when she gave me the recipe, and which I have used in something of other most days since I made them.
Chicken Shwarma Salad
1 cos lettuce, shredded
2 tomatoes, cut into wedges
2 cucumbers, cut into batons
1/2 avocado, cubed
half a red onion, finely sliced & pickled (see how in method)
a big handful f parsley, chopped
a big handful of coriander, chopped
500g chicken steak, diced
2 heaped tspns shwarma spice mix
2 tspns olive oil
1 tbspn lemon juice
Some apple cider vinegar from the onions
To pickle the onion, place the sliced onion in a bowl and pour over 1/4 cup of apple cider vinegar and a good pinch of salt for every onion. Toss to combine and allow to sit for at least half an hour or overnight if you have time.
Preheat the grill to 200C. Line a baking tray with foil. Season the chicken with the shwarma spice, olive oil and lemon juice and mix to combine. Lay the chicken out on the foil and grill fro 12-15 minutes turning once or twice.
Place the salad ingredients in a serving bowl.
Top with the grilled chicken, extra pickled onion, the vinegar from the onions, olive oil, a pinch of salt, a squeeze of lemon and a drizzle of tachina.