This vibrant and nutritious salad combines the goodness of kale, seared chicken seasoned with aromatic Shawarma spices, and a medley of fresh vegetables, creating a burst of flavors in every bite. Whether you're a health-conscious foodie or simply seeking a refreshing salad option, this recipe is bound to tantalize your taste buds and nourish your body. Join us as we explore the steps to prepare this delectable salad that will transport you to the Mediterranean in no time.

When it comes to vibrant and nutritious ingredients, kale takes center stage in this delicious Kale Shawarma Salad with Carrots. Packed with essential nutrients and a robust flavor profile, kale adds a refreshing twist to the traditional Lebanese Fattoush salad. Let's dive into the steps to create this mouthwatering dish that will leave you craving for more.

Pomegranate molasses:

Pomegranate molasses is a thick syrup with a delightful sweet and sour taste commonly used in Middle Eastern cuisines. It lends a unique and distinctive flavor to dishes like Fattoush salad and can even be incorporated into cocktails. You can find pomegranate molasses available for purchase on various online platforms.

Sumac:

‍Sumac, a popular spice in Middle Eastern cuisine, is characterized by its vibrant red color. It is made by grinding dried sumac berries into a fine powder. Known for its tangy and citrusy flavor, it adds a delightful zing to dishes. If sumac is not readily available, you can substitute it with lemon zest for a similar citrusy profile. You can find sumac for purchase from a variety of online retailers.

Seedless cucumbers:

Seedless cucumbers, also called Hot house cucumbers, possess a thin skin that eliminates the need for peeling. They are a convenient choice for salads. If seedless cucumbers are not accessible, you can opt for 2 to 3 Persian cucumbers as a suitable substitute. Persian cucumbers share similar characteristics with seedless cucumbers, including their thin skin.

Ingredients

For the salad dressing:

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 cloves garlic minced
• 1 tablespoon pomegranate molasses
• 1 tablespoon ground sumac
• Kosher Salt

For the pita Chips:

• 2 (8-inch) pita bread sliced in half lengthwise and cut into squares (a serrated knife works well)
• 1/2 cup olive oil divided
• 1/4 teaspoon ground sumac
• Kosher Salt

For the salad:

• 1 bunch kale, stems removed and leaves chopped (about 8 cups)
• 2 medium tomatoes cored, quartered, and cut into 1/4-inch pieces (about 1-2 cups)
• 1 seedless English cucumber halved and sliced into 1/4-inch pieces (about 2 cups)
• 1 cup purple cabbage, chopped thinly
• 1 carrot, julienned
• 3 radishes trimmed, halved, and thinly sliced (about 1/2 cup)
• 1/4 cup minced fresh chives from 1 bunch
• 1/4 cup minced fresh parsley from 1 bunch

For the Chicken:

• 1 pound boneless, skinless chicken thighs or breast
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon double-concentrated tomato paste
• 1/2 tablespoon paprika
• 1/2 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon shawarma seasoning (unsalted)

Prepare the Salad Ingredients

‍Start by removing the stems from a bunch of fresh kale and chop the leaves into bite-sized pieces. Transfer the kale to a large bowl. Add 2 large tomatoes, cored and cut into quarter-inch pieces, along with 1 seedless cucumber that has been halved and sliced into quarter-inch pieces. Incorporate 1 cup of shredded carrots for a burst of color and crunch. Finally, include 3 thinly sliced radishes and 1/4 cup each of minced fresh parsley to enhance the aromatic flavors of the dish. I like to also add In about a cup of purple cabbage, thinly sliced.

Prepare the Salad Dressing

In a small bowl, whisk together lemon juice, olive oil, garlic, pomegranate molasses, sumac, and salt to taste (I like 1/2 teaspoon salt). Let sit at room temperature to let flavors blend while preparing the rest of the salad.

Bake the Pita Chips:

(Preheat your oven to 350°F (175°C). Take 2 (8-inch) pita breads, slice them in half lengthwise, and cut them into squares. Place the pita squares on a baking sheet and drizzle them with 1/4 cup of olive oil. Sprinkle with paprika and a pinch of salt, tossing gently to ensure they are evenly coated. Bake the pita chips for 10-12 minutes, or until they turn golden brown and crispy. Remove them from the oven and set them aside to cool.

Sear the Chicken

For those craving a protein boost, seared chicken seasoned with Shawarma spices, fresh lemon juice, and a little double concentrated tomato paste is a fantastic addition to this salad. Heat a skillet over medium heat and sear thinly sliced chicken breast or thigh seasoned generously with Shawarma spices until cooked through. Allow the chicken to cool slightly before adding it to the salad.

Notes:

You can adjust the seasoning and dressing quantities according to your taste preferences. Feel free to add additional toppings or garnishes such as toasted sesame seeds, feta cheese, or olives if desired.

Storage: It is important to note that this salad is best enjoyed when freshly dressed. To preserve its freshness, it is recommended to add the dressing and fried pita chips just before serving. However, if you intend to consume it over several days, it is advisable to store the dressing and salad components separately. This ensures that the salad retains its crispness and flavors.

Make ahead: The salad dressing can be prepared in advance, up to four days ahead of time. Simply cover the dressing and store it in the refrigerator until ready to use. This allows you to conveniently prepare the dressing ahead of any gatherings or meals, saving you time and effort.

Yield: This recipe yields approximately 16 cups of salad, enough to serve 16 portions of 1 cup each. It can be easily scaled up or down based on your desired serving size.

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