Chicken Shawarma Salad with Pita Chips and Lemon-Tahini Dressing
This deconstructed chicken shawarma is turned into a quick and easy salad, with crunch from homemade pita chips and creaminess from our lemon-tahini dressing.
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Cooking tools:
- Skillet
- Stove
- Paper towel
- Plate
- Fork
- Measuring spoon
- Oven
- Baking sheet
Ingredients
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 1 teaspoon sumac
- 2 Atoria's Family Bakery pita breads
- 1 organic romaine heart or other lettuce
- 1 organic cucumber
- 1 organic Roma or other tomato
- Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
- 6 tablespoons crumbled feta
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