Chicken Shwarma Salad! W/Maple Syrup, Old Cheddar a

Name: Chicken Shwarma Salad! W/Maple Syrup, Old Cheddar and Blueberrie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon ground cinnamon; ½ teaspoon salt; ½ teaspoon pepper; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cardamom; 4 boneless skinless chicken breasts; 1 cup sweet onion vinaigrette, divided; 1 large apple, cored and sliced in 8 rings; ½ cup maple syrup, divided; 8 ounces Baby Spinach (1 bag but i dont have one here to be sure of size so guessed); 12 medium red onion, sliced into thin rings; ½ cup shredded white aged cheddar cheese; ¼ cup pecan halves; ¼ cup fresh blueberries

Servings: persons

½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
4 boneless skinless chicken breasts
1 cup sweet onion vinaigrette, divided
1 large apple, cored and sliced in 8 rings
½ cup maple syrup, divided
8 ounces Baby Spinach (1 bag but i dont have one here to be sure of size so guessed)
12 medium red onion, sliced into thin rings
½ cup shredded white aged cheddar cheese
¼ cup pecan halves
¼ cup fresh blueberries

1
Shawarma Spice Blend: In a bowl combine cinnamon, salt, pepper, cloves, nutmeg and cardamom.
2
n a shallow glass dish, combine chicken breasts with 1/2 cup of the sweet onion vinaigrette.
3
Marinate in the fridge for 1 to 4 hours.
4
Remove chicken from marinade and discard marinade.
5
Sprinkle chicken with Shawarma spice blend to coat lightly.
6
Grill or broil chicken for 4 to 6 minutes per side or until chicken is no longer pink in centre.
7
Set aside to cool; cut in diagonal strips.
8
In a non-stick skillet over medium heat, cook apple rings in 1/4c maple syrup until softened and slightly caramelized.
9
Remove to a rack and cool.
10
Toss pecans with remaining 1/4 cup maple syrup and place on a baking sheet.
11
Bake in a preheated 350 F oven, stirring often, for 12 to 15 minutes or until toasted and glazed.
12
Cool.
13
Divide spinach among 4 plates.
14
Top with onion rings, shredded cheese, pecans, blueberries, apple rings and sliced chicken.
15
Drizzle salads with remaining 1/2 cup sweet onion vinaigrette.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon ground cloves, and more.

Yes, Chicken Shwarma Salad! W/Maple Syrup, Old Cheddar and Blueberrie falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Shwarma Salad! W/Maple Syrup, Old Cheddar and Blueberrie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions