• Wash and dry produce. • Quarter lemon. Thinly slice scallions. Trim and discard root end from lettuce; separate leaves.

• Pat chicken* dry with paper towels and season all over with Shawarma Spice Blend, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Transfer chicken to a cutting board to cool.

• In a small microwave-safe bowl, combine apricots, juice from half the lemon, and ½ tsp sugar (1 tsp for 4 servings). • Cover bowl with plastic wrap; microwave until apricots are slightly softened and plump, 30-35 seconds.

• Roughly chop chicken into bite-size pieces if necessary. • In a large bowl, combine chicken, scallions, apricots and their liquid, yogurt, mayonnaise, a drizzle of olive oil, ¼ tsp sugar (½ tsp for 4 servings), a big pinch of salt, and pepper. Taste and season with more salt and pepper if desired.

• Halve buns and toast until golden. • Top each bottom bun with a few lettuce leaves and chicken salad; drizzle chicken salad with as much hot sauce as you like. Close sandwiches. • Wipe out bowl used for chicken salad. Roughly chop remaining lettuce leaves and place in same bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a large drizzle of olive oil; toss to combine. Season with salt and pepper to taste.

• Divide sandwiches and salad between plates. Serve. ***Chicken is fully cooked when internal temperature reaches 165°.***