This salad is inspired by Sofra bakery's chicken shawarma, but with an everyday/health twist as it’s served over a bed of greens

Chicken shawarma salad with garlic sauce over baby spinach

Sofra bakery in Boston is an incredible gem of a cafe. This salad is inspired by their chicken shawarma, but with an everyday/health twist as it’s served over a bed of greens and the addition of the psyllium husks into the dressing boost up the fiber content. Feel free to make the dressing without them if you’d prefer.

Serves 4



2lb boneless, skinless, chicken breasts

1.5 tsp salt

2 tbsp lemon juice

1/4 cup coconut yogurt

1 tbsp olive oil

1 tbsp shawarma spice

Garlic sauce

1/2 cup garlic cloves, peeled

1 cup unsweetened almond milk

2 tbsp psyllium husk

1 tbsp lemon juice

4 tbsp olive oil


6 cups baby spinach

Shawarma spice

1/4 cup ground black pepper

2 tbsp ground white pepper

1/4 cup ground allspice

1 tbsp ground cinnamon

1 tbsp ground cumin

1 tbsp ground nutmeg

1 tbsp ground coriander



In a large bowl, combine the chicken with the shawarma spice, olive oil, yogurt, and lemon juice. Marinate in the fridge for 1-3 hours. Preheat the oven to 425°F (200°C).


Place the chicken on a rimmed baking sheet. Add 1/2 cup of water to the pan. Place the tray in the oven and cook until the edges are crisp, 40-45 mins. Remove from the oven and let rest for 10 minutes. Once it’s cool enough to handle, slice it thinly.


To make the garlic sauce, combine the garlic and milk in a small pot over low heat. Poach the garlic until it is tender and most of the milk has evaporated, about 40 minutes. Then place the garlic in a blender with the lemon juice, psyllium husk, water, and the olive oil. Blend until very smooth and creamy and a thickness you like. Season with salt to taste.


Toss the spinach with the garlic sauce and top with slices of the chicken.



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