This vibrant and nutritious salad combines the goodness of kale, seared chicken seasoned with aromatic Shawarma spices, and a medley of fresh vegetables, creating a burst of flavors in every bite.



For the salad dressing:

  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon ground sumac
  • Kosher Salt

For the pita Chips:

  • 2 (8-inch) pita bread sliced in half lengthwise and cut into squares (a serrated knife works well)
  • 1/2 cup olive oil divided
  • 1/4 teaspoon ground sumac
  • Kosher Salt

For the salad:

  • 1 bunch kale, stems removed and leaves chopped (about 8 cups)
  • 2 medium tomatoes cored, quartered, and cut into 1/4-inch pieces (about 1-2 cups)
  • 1 seedless English cucumber halved and sliced into 1/4-inch pieces (about 2 cups)
  • 1 cup purple cabbage, chopped thinly
  • 1 carrot, julienned
  • 3 radishes trimmed, halved, and thinly sliced (about 1/2 cup)
  • 1/4 cup minced fresh chives from 1 bunch
  • 1/4 cup minced fresh parsley from 1 bunch

For the Chicken:

  • 1 pound boneless, skinless chicken thighs or breast
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon double-concentrated tomato paste
  • 1/2 tablespoon paprika
  • 1/2 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon shawarma seasoning (unsalted)


  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, pomegranate molasses, ground sumac, and kosher salt to make the salad dressing. Set aside to allow the flavors to blend.
  3. Cut the pita breads into squares and place them on a baking sheet. Drizzle half of the olive oil over the pita squares, then sprinkle with ground sumac and kosher salt. Toss gently to coat. Bake in the preheated oven for about 10-12 minutes or until crispy and golden brown. Remove from the oven and set aside.
  4. In a large salad bowl, combine the chopped kale, tomatoes, cucumber slices, purple cabbage, carrots, radishes, minced chives, and minced parsley.
  5. In a separate bowl, prepare the chicken marinade by combining the olive oil, lemon juice, tomato paste, paprika, kosher salt, black pepper, and shawarma seasoning. Mix well.
  6. Add the chicken to the marinade and ensure it is evenly coated. Let it marinate for at least 30 minutes, allowing the flavors to infuse.
  7. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes per side, or until the chicken is cooked through and nicely seared. Remove from the heat and let it rest for a few minutes. Slice the chicken into thin strips.
  8. Drizzle the prepared salad dressing over the kale and vegetable mixture. Toss gently to coat.
  9. Add the seared chicken slices on top of the dressed salad.
  10. Finally, sprinkle the crispy pita chips over the salad.