Chicken and Carrot Shawarma Salad Bowls
Recipe type: Dinner
Serves: 4 to 6 salads
I don't associate apples with shawarma bowls, but since that was one of my mystery ingredients, I went with it! The apple added sweetness and crunch to the salad. When I make this again, I may sub in sliced dried apricots. BTW, dried fruit, canned fruit, and frozen fruit all count! This recipe makes 4 to 6 servings depending on the size of the appetites at your table.
For the Carrots:
  • 1 pound carrots, peeled and cut into 1-inch pieces *
  • 1½ tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • ½ teaspoon ground cumin
  • Pinch kosher salt and black pepper
For the dressing
  • Juice of 1 lemon (about 4 tablespoons)
  • Zest of half a lemon
  • ½ cup extra virgin olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • Pinch red pepper flakes
  • Kosher salt
For the Salad
  • 6 cups roughly chopped romaine lettuce
  • 4 cups diced rotisserie chicken (that's about how much meat you'll get from 1 rotisserie chicken)
  • 1 cup thinly sliced English cucumber
  • 1 apple, cut into ½-inch pieces
  • 1 cup parsley, roughly chopped
  1. Preheat the oven to 425°F. Line a rimmed backing sheet with aluminum foil and set aside.
  2. Place the carrots in a large bowl. Drizzle the olive oil, honey, cumin, and salt and pepper over the carrots, and stir to combine. Transfer to the backing sheet and bake until tender and caramelized, about 12 minutes. Toss halfway through to ensure even cooking.
  3. For the dressing, place the lemon juice and zest, olive oil, honey, Dijon mustard, garlic, cumin, oregano, paprika, red pepper flakes, and salt to taste in a pint-size mason jar with tight-fitting lid. Shake vigorously until well combined.
  4. To assemble the salad, place the lettuce, chicken, cucumber, apple, and parsley in a large bowl. Toss with 4 tablespoons of the dressing until well combined.
  5. Place the chicken mixture evenly between 4 to 6 bowls. Top with the cooked carrots, and serve with additional dressing on the side.
* Slice thicker carrots in half lengthwise before slicing into 1-inch pieces
Recipe by Lizs Healthy Table at