Shawarma-Rama Chicken Salad Sandwiches

Name: Shawarma-Rama Chicken Salad Sandwiches with Baby Lettuce Salad
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Lettuce; 10 oz Chicken Breast; 1 Lemon; 4 tbsp Greek Yogurt; 1 tbsp Shawarma Spice Blend; 2 tbsp Mayonnaise; 1 oz Apricots; 2 unit Brioche Buns; 2 unit Scallions; 1 tsp Hot Sauce; tsp Salt, tsp; 3 tsp Olive Oil, tsp; 1 tsp Cooking Oil, tsp; 3/4 tsp Granulated Sugar, tsp; tsp Black Pepper, tsp

with Baby Lettuce Salad

By Recipe0 System

Come one, come all to the amazing sandwich spectacle—the Shawarma-rama! Yes, it’s a nutritious, tasty, all-around satisfying dinner you’ll be happy you ordered! Step right up to this sando-rama of seared shawarma-spiced chicken combined with sweet lemon juice-plumped apricots and scallions in a creamy yogurt dressing. It’s topped with crisp lettuce, then tucked into a soft brioche bun and splashed with hot sauce to taste. Add a lightly dressed baby lettuce sideshow salad for a never-before-seen flavor-meets-texture extravaganza!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lettuce
10 oz Chicken Breast
1 Lemon
4 tbsp Greek Yogurt
1 tbsp Shawarma Spice Blend
2 tbsp Mayonnaise
1 oz Apricots
2 unit Brioche Buns
2 unit Scallions
1 tsp Hot Sauce
tsp Salt, tsp
3 tsp Olive Oil, tsp
1 tsp Cooking Oil, tsp
3/4 tsp Granulated Sugar, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Quarter lemon. Thinly slice scallions. Trim and discard root end from lettuce; separate leaves.
2

Pat chicken* dry with paper towels and season all over with Shawarma Spice Blend, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Transfer chicken to a cutting board to cool.
3

In a small microwave-safe bowl, combine apricots, juice from half the lemon, and ½ tsp sugar (1 tsp for 4 servings).

Cover bowl with plastic wrap; microwave until apricots are slightly softened and plump, 30-35 seconds.
4

Roughly chop chicken into bite-size pieces if necessary.

In a large bowl, combine chicken, scallions, apricots and their liquid, yogurt, mayonnaise, a drizzle of olive oil, ¼ tsp sugar (½ tsp for 4 servings), a big pinch of salt, and pepper. Taste and season with more salt and pepper if desired.
5

Halve buns and toast until golden.

Top each bottom bun with a few lettuce leaves and chicken salad; drizzle chicken salad with as much hot sauce as you like. Close sandwiches.

Wipe out bowl used for chicken salad. Roughly chop remaining lettuce leaves and place in same bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a large drizzle of olive oil; toss to combine. Season with salt and pepper to taste.
6

Divide sandwiches and salad between plates. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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