Chicken Shawarma Salad

Are you tired of the same old boring salads? Looking to spice things up in the kitchen? Well, look no further because we've got a recipe that will have your taste buds doing a happy dance - Chicken Shawarma Salad!

The Stuff:

The salad:

• 1 Persian cucumber or 1/2 English cucumber
• 1/2 Cup cherry or grape tomatoes
• 1 Small red onion
• 1 Medium romaine lettuce heart

The dressing:

• 1 Clove garlic
• 1/2 Cup plain Greek yoghurt
• 2 Tablespoons brine from pickled banana peppers or pepperoncini
• 4 Tablespoons water, divided
• 1 Tablespoon tahini
• Kosher salt
• Freshly ground black pepper

The meat:

• 6 Sprigs parsley
• 4 Tablespoons olive oil, divided
• 2 Cups shredded Never Not Eating Shawarma
• 1 Pita
• 1/4 Cup sliced pickled banana peppers or pepperoncini
• 3 Ounces feta cheese

The Method:

1. Prepare the following, adding each to the same large bowl as you complete it: Halve 1 Persian or 1/2 English cucumber lengthwise, then cut crosswise into 1/2-inch pieces (about 3/4 Cup). Halve 1/2 Cup cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about 1/2 Cup); place half in the bowl and reserve half for the chicken. Halve 1 medium romaine lettuce heart lengthwise, then cut crosswise into 1/4-inch-thick strips (about 4 Cups).
2. Grate 1 garlic clove into a small bowl. Add 1/2 Cup plain Greek yoghurt, 2 Tablespoons brine from pickled banana peppers or pepperoncini, 2 Tablespoons of the water, and 1 Tablespoon tahini. Stir to combine. Taste and season with kosher salt and black pepper as needed. Pick the leaves and tender stems from 6 fresh parsley sprigs and finely chop (about 2 Tablespoons).
3. Heat 3 Tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add reserved onions and 2 Tablespoons shawarma spice blend. Cook, stirring occasionally, until golden-brown, about 5 minutes. Add chopped shawarma meat and toss with onions, and remove to a plate.
4. Add the remaining 2 Tablespoons of water and scrape up any browned bits from the bottom of the pan. Transfer to a plate.
5. Heat the remaining 1 Tablespoon of olive oil in the same pan. Tear 1 pita bread into 1 1/2-inch pieces and add to the pan. Toss to coat and cook, flipping the pieces occasionally, until toasted and golden-brown, 3 to 5 minutes.
6. Add the dressing to the bowl of vegetables and toss to coat. Drain 1/4 Cup pickled banana peppers or pepperoncini, then sprinkle over the salad. Top with the chicken shawarma and pita chips. Crumble 3 Ounces feta cheese (about 1/3 Cup) over the salad. Sprinkle with the parsley and serve.