Chicken Shawarma Pasta Salad

Ingredients

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

Steps

1. 1

   Cook the pasta according to the package instructions until al dente. Drain and let it cool down completely.

2. 2

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

3. 3

   Prepare the vegetables: finely shred the iceberg lettuce, slice the red onion into thin half moons, peel and dice the cucumber, dice the beefsteak tomato, and thinly slice the green sweet peppers.

4. 4

   In a large salad bowl, combine the cooled pasta, cooked chicken, and all the prepared vegetables.

5. 5

   Add the Greek yogurt, freeze-dried garden herbs, and minced garlic to the bowl. Mix everything thoroughly until well combined and the dressing coats the ingredients.

6. 6

   Serve on a plate and optionally garnish with an extra dollop of yogurt dressing.

Notes

This salad is ideal for meal prep as it stores well in the refrigerator. If making ahead, you may want to add the yogurt dressing just before serving to keep the vegetables extra crunchy.

Nutrition per serving

• main
• salad
• chicken
• pasta
• meal-prep
• healthy
• high-protein