Shawarma Spiced Pulled Chicken Salad

Written By Ruby Gibson

With Yoghurt & Fennel

DIFFICULTY: Easy

PREP + COOK TIME: 40 minutes

 
 
 

Ingredients

✴

Ingredients ✴

 
 

Salad:

  • 1 medium free-range rotisserie chicken, meat shredded 

  • 3 Tbsp pine nuts 

  • ½ tsp each smoked paprika, ras el hanout*, ground coriander & cumin seeds

  • ¼ tsp ground cinnamon

  • Zest & juice of ½ lemon

  • 2 tsp runny honey 

  • ¼ cup natural Greek yoghurt + extra to serve 

  • ¼ cup dried currants 

  • 2 Tbsp mayonnaise 

  • 1 large bunch coriander, chopped + extra to garnish

  • 1 small fennel bulb, cut in half & thinly sliced 

  • 1 Tbsp Dukkha (to garnish)

  • Fresh dill fronds (to garnish)

 
 
 

Directions

✴

Directions ✴

 
 

Prep Chicken: Shred the chicken off the rotisserie chicken and add to a large bowl. Set aside. 


Dressing & Salad: Heat 3 Tbsp olive oil in a small pot on medium heat. Add the pine nuts and cook for 2 minutes, until golden. Remove pot from heat and stir through the spices (it will bubble up). Add the lemon zest, juice and honey and stir together. Add to the bowl with the chicken, along with the yoghurt, currants, mayonnaise, coriander and fennel. Season well with salt and toss everything together, until well coated. 


To Serve: Spread some extra yoghurt over a serving platter (optional), then pile on the chicken salad. Garnish with some extra coriander, dill, dukkha and a pinch of chilli flakes.  


*Note: Alternatively, use mild curry powder instead of ras el hanout

 
Ruby Gibson
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