Rotisserie Chicken Shawarma Salad with in season tomatoes
"Shawarma is an authentic Levantine dish, usually in the form of a wrap. I have made this one into a colourful DIY salad platter to make it more fun for the whole gang during summer."
By Jess Murphy
4 people
12 minutes
25 minutes
Ingredients
- 1 - 100ml Ice Pop Moulds
- 35 ml Olive Oil
- 1 - Rotisserie Chicken
- 1 pot SuperValu Hummus
- 100 g SuperValu Olives
- 2 packets Wholemeal Pitta Breads
Tangy Tomato Salad
-
20
g
Fresh Basil
-
20
g
Fresh Coriander
-
0.5
-
Red Onion
-
2
packets
Signature Tastes Piccolo Cherry Tomatoes
-
2
-
Signature Tastes Pointy Red Peppers
Yoghurt Dip
-
0.5
-
Cucumber
grated (excess juice squeezed out)
-
20
g
Fresh Mint
-
3
cloves
Garlic
-
1
pot
Greek Yoghurt
Method
- Firstly, make the yoghurt dip: In a bowl, mix the yoghurt with grated cucumber, chopped mint, and 2 smashed garlic cloves. Drizzle with olive oil for a fancy touch, and serve in a small dish.
- Grab a big ol' platter and shred up your cooked chicken.
- In a separate bowl, toss cherry tomatoes with red onion (thinly sliced or diced), chopped coriander, and basil.
- Slice in some roasted red peppers and season with salt and pepper. Set aside.
- Spread hummus on your platter, dot it with olives, and drizzle with olive oil.
- Now, arrange the shredded chicken, toasted pita bread, and yoghurt dip around the platter. Finally, add the vibrant tomato salad for a "wow factor"
