Chopped Chicken Shawarma Chicken Salad Pita

Ingredients (raw weights)

• 454 g chicken breast, cooked (roasted)
• 14 g olive oil, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 3 g oregano, dried, dry
• 9.7 g garlic powder, dry
• 6.8 g paprika, dry
• 600 g lettuce, romaine/cos, raw
• 78 g dill pickles, as sold
• 300 g cucumber (mini/Persian), raw
• 0.5 g parsley, dried, dry
• 150 g onion, raw
• 10 g lemon juice, as sold
• 0.8 g salt, dry
• 10 g sumac, dry
• 82 g Greek yogurt, plain, nonfat, as sold
• 45 g mayonnaise, light, as sold
• 10 g lemon juice, as sold
• 12 g garlic, raw
• 20 g olive oil, as sold
• 0.6 g paprika, dry
• 0.5 g cumin, dry
• feta cheese, reduced fat, as sold – no amount given (not in macros)

Steps

1. I started with 1 lbs of leftover cooked chicken that I added to a hot pan with 1 tbsp olive oil, salt, pepper, 1 tbsp oregano or thyme, 1 tbsp garlic powder, and 1 tbsp smoked paprika. Let cool slightly.
2. 2.Make the salad base. I used 2 thinly shredded romaine lettuce, 1/2 cup finely diced dill pickles, 3 finely diced persian cucumber, a very large handful chopped parsley. Divide this into 4 containers.
3. 3.You can use pickled red onion or pickled turnips. To make my express pickled onions I just finely diced a medium red onion and added it to the 1 cup Anydeli container with the juice of a lemon, a couple pinches salt and 1-2 tbsp sumac. Mix a couple times over 5 mins.
4. 4.For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt. Pour it over each of the containers and shake well.
5. 5.Serve the salad over your favorite vessel and top with extra feta, herbs, pickled onion and lemon juice.