Chicken Shawarma Pasta Salad

Ingredients

• 180 g pasta (dry weight, uncooked)
• 400 g chicken thigh shawarma strips (chicken thigh shawarma strips)
• 200 g iceberg lettuce (finely shredded iceberg lettuce)
• 1 red onion (cut into thin half rings)
• 1 cucumber (peeled, cut into small cubes)
• 1 beef tomato (beef tomato, cut into small cubes)
• 4 green sweet peppers (green sweet peppers, cut into thin wedges)
• 2 tbsp Greek yogurt (lactose-free if desired)
• 1 tbsp freeze-dried garden herbs (freeze-dried garden herbs)
• 1 clove garlic (chopped)

Steps

1. 1

   Cook the pasta according to the package instructions. Drain and let the pasta cool slightly.

2. 2

   Heat a pan over medium-high heat and fry the seasoned chicken shawarma strips until golden brown and fully cooked.

3. 3

   Finely shred the iceberg lettuce, cut the red onion into thin half rings, the cucumber (peeled) into small cubes, the beef tomato into small cubes, and the green sweet peppers into thin wedges.

4. 4

   Make the dressing by mixing the Greek yogurt with the chopped garlic and the freeze-dried garden herbs.

5. 5

   Place the cooled pasta, the fried chicken shawarma, and all the chopped vegetables in a large bowl.

6. 6

   Add the dressing and mix everything together well.

7. 7

   Serve the salad on a plate and garnish with some extra yogurt dressing if desired.

Notes

This salad is excellent for meal prep as it can be stored easily and tastes great cold for lunch or dinner the next day. Macros per portion (1/4 recipe): 380 kcal, 13g fat, 41g carbs, 24g protein.

Nutrition per serving

• main dish
• salad
• chicken
• pasta salad
• meal prep
• healthy
• high protein
• quick meal