Trader Joe's Shawarma Chicken with Cucumber and Tomato Salad
Trader Joe's shawarma thighs are already marinated, so the salad can stay simple: just cucumber and sweet mini tomatoes. Served under the browned, sliced chicken, the vegetables add crunch and catch a little of the seasoning without needing a dressing of their own. A spoonful of tzatziki, garlic dip, or hummus is nice if you want a sauce.
- Total
- about 35 minutes, longer if cooking in batches
- Serves
- 4
Recipe
Trader Joe's Shawarma Chicken with Cucumber and Tomato Salad
- Prep
- 10 minutes
- Cook
- 15 to 20 minutes
- Rest
- 5 minutes
- Total
- about 35 minutes, longer if cooking in batches
- Serves
- 4
Ingredients
Chicken and salad
Optional sauces and dips
Instructions
- 1
Chop the vegetables
Before handling the raw chicken, wash and dry the cucumber and tomatoes. Cut the cucumber into bite-size pieces and halve the tomatoes, quartering any that are too big for a bite. Toss together in a bowl and refrigerate while you cook the chicken; the salad will stay undressed until serving.
- 2
Heat the skillet
Heat a large heavy skillet over medium-high heat for a few minutes, then add the olive oil. As the skillet heats, lift the thighs from the package, letting excess marinade drip off but leaving the meat whole for cooking. Discard the packaging and raw marinade, then wash your hands before returning to the stove.
- 3
Brown and cook the chicken
Lay the thighs in a single layer with space between them, cooking in batches if needed. Once browned underneath, after 5 to 7 minutes, flip and cook for another 5 to 7 minutes. Lower the heat if the marinade starts to scorch. Thicker pieces may need longer: allow about 15 to 20 minutes per batch, and check that the thickest part of every thigh reaches 165°F on a food thermometer before taking it out.
- 4
Rest and slice
Use clean utensils to transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. With a clean knife, slice across the grain into strips, leaving the resting juices on the board so they don't soak the salad.
- 5
Serve
Divide the chilled cucumber and tomatoes among 4 plates and lay the warm chicken alongside or over them. Bring any tzatziki, garlic dip, or hummus to the table for everyone to add as they like.
Estimated nutrition
Per serving (1 of 4)
- Calories
- 277 kcal
- Protein
- 33.1 g
- Carbs
- 10.4 g
- Fat
- 11.9 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Trader Joe's Shawarma Chicken with Cucumber and Tomato Salad
Nutrition · Per serving (1 of 4)
- Protein
- 33.1 g
- Carbs
- 10.4 g
- Fat
- 11.9 g
277 Cal
Estimated · optional extras excluded
Trader Joe's Shawarma Chicken with Cucumber and Tomato Salad
Chop the vegetables
Before handling the raw chicken, wash and dry the cucumber and tomatoes. Cut the cucumber into bite-size pieces and halve the tomatoes, quartering any that are too big for a bite. Toss together in a bowl and refrigerate while you cook the chicken; the salad will stay undressed until serving.
All ingredients · 7
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Chicken packages and portions
Check the package weight before you start: this recipe uses 1½ pounds of marinated chicken for 4 portions. If you cook a larger package, leave room in the skillet by adding another batch rather than crowding the thighs.
The nutrition estimate covers 1 of 4 portions of chicken, vegetables, and cooking oil, without the sauces or dips. A larger portion of chicken will change those numbers, as can product formulas, discarded marinade, and cooking losses; check the current package labels.
Make ahead and storage
Keep the chicken, vegetables, and sauces in separate containers so you can reheat the chicken without warming the salad. Refrigerate the cooked chicken within 2 hours in a shallow covered container, use within 3 to 4 days, and reheat to 165°F before serving with the cold vegetables.
Frequently Asked Questions
Can I use Persian cucumbers or cherry tomatoes?
Yes, use whichever looks freshest. You'll need about 12 ounces of Persian cucumbers to replace the English cucumber, and about 10 ounces of cherry or grape tomatoes. Cut them into bite-size pieces as you would the vegetables listed above.
Can I cook the chicken in the oven?
Yes, though the timing will differ and you may get less browning. Follow the oven directions on the current chicken package, with the thighs in a single layer. Check that the thickest part of every thigh reaches 165°F on a food thermometer, then give the chicken the same 5 minutes to rest before slicing.
