• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim, peel, and quarter shallot lengthwise; mince one shallot quarter until you have 1 TBSP (you’ll use it to make the dressing in Step 5). • Toss carrots and quartered shallot on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Halve cucumber lengthwise; thinly slice into half-moons.

• Meanwhile, place kale in a large bowl; add a drizzle of oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 30-60 seconds.

• Heat a large dry pan over medium heat. Add half the Shawarma Spice Blend and toast, stirring, until fragrant, 30-60 seconds. Transfer to a medium bowl. • Pat chicken* dry with paper towels and season all over with remaining Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium and cover pan. • Transfer to a cutting board.

• While chicken cooks, to bowl with toasted Shawarma Spice Blend, add minced shallot, yogurt, mayonnaise, half the vinegar, 2 TBSP olive oil, and 1⁄2 tsp sugar (use all the vinegar, 4 TBSP olive oil, and 1 tsp sugar for 4 servings). • Whisk until smooth; taste and season with salt and pepper.

• Slice chicken crosswise. • Add roasted veggies, cucumber, 3⁄4 of the shawarma dressing, and half the almonds to bowl with kale; toss to combine. Taste and season with salt and pepper. • Divide salad between bowls and top with chicken. Drizzle with remaining shawarma dressing and sprinkle with remaining almonds. Serve. Chicken is fully cooked when internal temperature reaches 165°.