High-Protein Chicken Shawarma Salad
Method
Cut the flatbread into thin strips. Toast them in a dry nonstick skillet or air fryer for 3–5 minutes, stirring occasionally, until crisp and golden. Set aside to cool.
Slice the cooked chicken breast into thin strips or bite-sized pieces.
Finely shred the cabbage, dice the cucumber and tomato, and chop the dill pickles.
In a small bowl, whisk together the Skyr, zero-sugar ketchup, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper until smooth.
Combine the chicken and vegetables in a large serving bowl.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Sprinkle the crispy flatbread strips over the top just before serving to maintain their crunch.
For an authentic shawarma-inspired flavor, season the chicken with a pinch of cumin, coriander, smoked paprika, garlic powder, and oregano before cooking. Always add the crispy flatbread immediately before serving to preserve its texture and create the perfect contrast with the creamy dressing.
Nutrition Facts
Per serving
