Chicken Shwarma Salad with Maple Syrup, Old Cheddar and Blueberrie

Name: Chicken Shwarma Salad with Maple Syrup, Old Cheddar and Blueberrie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.5 tsp ground cinnamon; 0.5 tsp salt; 0.5 tsp pepper; 0.25 tsp ground cloves; 0.25 tsp ground nutmeg; 0.25 tsp ground cardamom; 4 boneless skinless chicken breasts; 1 cup sweet onion vinaigrette; 1 large apple; 0.5 cup maple syrup; 8 oz Baby Spinach; 0.5 medium red onion; 0.5 cup shredded white aged cheddar cheese; 0.25 cup pecan halves; 0.25 cup fresh blueberries

A Lebanese syrup of chicken, maple syrup and apple, seasoned with cinnamon and nutmeg and grilled.

30 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

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. Marinate in the fridge for 1 to 4 hours.
240 min
3
Remove chicken from marinade and discard marinade. Sprinkle chicken with Shawarma spice blend to coat lightly. Grill or broil chicken for 4 to 6 minutes per side or until chicken is no longer pink in centre. Set aside to cool; cut in diagonal strips.
6 min
4
In a non-stick skillet over medium heat, cook apple rings in 1/4c maple syrup until softened and slightly caramelized. Remove to a rack and cool.
5
Toss pecans with remaining 1/4 cup maple syrup and place on a baking sheet. Bake in a preheated 350 F oven, stirring often, for 12 to 15 minutes or until toasted and glazed. Cool.
15 min
6
Divide spinach among 4 plates. Top with onion rings, shredded cheese, pecans, blueberries, apple rings and sliced chicken. Drizzle salads with remaining 1/2 cup sweet onion vinaigrette.