Middle Eastern · main

Chicken Shawarma Caesar Salad

Chicken Shawarma Caesar Salad reads umami 7.6, richness 6.1 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 7.6 · Richness 6.1 · Salinity 5.6 · Citrus 5.2 · Sourness 4.9 · Allium 3.7 · Marine & Briny 3.6 · Funk & Ferment 2.9 · Nutty 2.4 · Warm Spice 2.3 · Earthy 2.1 · Herbaceous 1.6 · Bitterness 1.5 · Sweetness 1.5 · Fruity 1.1 · Floral 1.0

What's in it (15)

• boneless chicken — 567 g
• olive oil — 41 g
• garlic — 12 g
• cumin — 7 g
• sweet paprika — 5 g
• coriander — 1 g
• cinnamon — 1 g
• salt — 6 g
• halves of pita bread — 710 g
• mayonnaise — 73 g
• lemon juice — 30 g
• anchovy oil — 14 g
• dijon mustard — 5 g
• parmesan cheese — 38 g
• romaine lettuce — 100 g

Time & effort: about 42 min (21 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 202.8 kcal, 16 g protein, 3.6 g fat, 26.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, toss the chicken with 1 tablespoon olive oil, half the garlic, the cumin, paprika, coriander, cinnamon, and 3/4 teaspoon salt. Let sit at room temperature while you prep the croutons, 15-17 minutes.
2. Heat the oven to 400F. Toss the pita cubes with 1 tablespoon olive oil and a pinch of salt on a sheet pan; bake, stirring once, until golden and crisp, 10-12 minutes. Set aside.
3. While the croutons bake, make the dressing: whisk together the mayonnaise, lemon juice, anchovies, remaining garlic, Dijon mustard, and 1/3 cup Parmesan in a small bowl until smooth.
4. Season the dressing with the remaining 1/2 teaspoon salt and set aside.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed until deeply browned on the first side, 4-5 minutes.
6. Flip the chicken and cook until browned on the second side and cooked through to 165F, 4-5 minutes more. Transfer to a plate and let rest 5 minutes.
7. Place the chopped romaine in a large bowl, add half the dressing, and toss to coat evenly.
8. Divide the dressed romaine among plates, top with the seared chicken, croutons, and shaved Parmesan. Drizzle with the remaining dressing and serve immediately.

Dishes with a similar flavor shape

• Creamy Chicken Caesar Pasta Skillet — American
• Blackened Salmon Caesar Salad — American
• Garlic Butter Shrimp with Scallion Fried Rice — Chinese-American
• Lemon Butter Salmon Pasta — Italian-American
• Garlic Butter Shrimp Fra Diavolo — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.