Chef Curt Mayfield’s Jerusalem Salad with Chicken Shawarma

Last Tuesday, September 15, Curt Mayfield, dining services coordinator at Sunrise on Clayton, MO, competed against four other finalists in the 2015 Senior Eats® Nutritional Challenge.

His tasty and healthy creation was chosen by the corporate Dining team to compete in The Challenge held at The Fairfax in Fort Belvoir, VA. It is a dish hailed for not only being uniquely delicious, but also full of nutritional goodness that’s fit for every palate.

Curt has been in the food service industry for nearly 30 years and began his career cooking at locally owned restaurants in St. Louis, while alter moving on to hotels and private golf clubs. Mayfield decided to change his career path so he could help make a difference in the lives of seniors through a positive dining experience. And, being drawn to the diversity and choice provided by the Sunrise dining program, he joined the company in 2013.

At the competition, Chef Mayfield’s popular dish incorporated ingredients that are packed with health benefits. Tahini, a paste made from ground sesame seeds, is a very good source of healthy omega-3 and omega-6 fatty acids. It is also rich in phosphorus, magnesium, potassium, iron, and surprisingly, is an excellent source of calcium. In fact, a 2 tablespoon serving contains approximately 10 percent of the recommended daily allowance of calcium.

Tomatoes are a great source of lycopene, a powerful antioxidant. Lycopene plays an important role in bone health. A diet lacking in lycopene has been shown to increase the risk of osteoporosis. Try out his recipe for Jerusalem Salad with Chicken Shawarma for a tasty lunch or dinner at home:

Jerusalem Salad with Chicken Shawarma
Serves 4

Jerusalem Salad
½ cup plain yogurt
2 tablespoons tahini 
1 tablespoon honey 
1 tablespoon red wine vinegar
2 small tomatoes, large diced 
1 medium cucumber, peeled / seeded / large diced 
1 small bunch green onions, chopped
1 bunch curly leaf parsley, chopped
2 tablespoons chopped fresh mint 
2 tablespoons chopped fresh cilantro 
2 lemons, juice and zest 
Black pepper to taste

Directions
Whisk together the yogurt, tahini, honey and red wine vinegar.  Season to taste with pepper. Combine the tomatoes, cucumbers, onions, parsley, mint, cilantro, and lemon juice and zest.  Toss the salad with the dressing to combine.  Cover and refrigerate until ready to use.

Chicken Shawarma
4 boneless / skinless chicken breasts
1 tablespoon ground cumin
1 tablespoon ground coriander 
1 tablespoon garlic powder 
1 tablespoon paprika 
1 tablespoon turmeric
1 teaspoon allspice 
1 teaspoon ground cloves 
1 teaspoon ground cinnamon 
1 teaspoon cayenne pepper 
1 teaspoon white pepper
1 teaspoon black pepper

Directions
Combine the spices. Liberally rub the chicken with the spice blend.  Place on baking sheets and cover tightly with foil.  Marinate in the fridge overnight. Roast chicken in a 350°F oven until internal temperature reaches 165°F, about 30 minutes. Remove chicken from the oven and cool before slicing or shredding.  Serve over the salad.