Chicken Shawarma Crispy Rice Salad

123 mins
Serves 1
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Directions

  1. 1Cook chicken thighs in a cast iron pan with a special blend of seasonings.
  2. 2Cook chicken thighs in a cast iron pan with a special blend of seasonings.
  3. 3Cook chicken thighs in a cast iron pan with a special blend of seasonings.
  4. 4Set aside and make the crispy rice by mixing cooked rice with olive oil and seasonings, then baking it in the oven.
  5. 5Set aside and make the crispy rice by mixing cooked rice with olive oil and seasonings, then baking it in the oven.
  6. 6Set aside and make the crispy rice by mixing cooked rice with olive oil and seasonings, then baking it in the oven.
  7. 7Make the creamy lemon tahini dressing by mixing tahini, mayonnaise, lemon juice, and salt in a small food processor or blender.
  8. 8Make the creamy lemon tahini dressing by mixing tahini, mayonnaise, lemon juice, and salt in a small food processor or blender.
  9. 9Make the creamy lemon tahini dressing by mixing tahini, mayonnaise, lemon juice, and salt in a small food processor or blender.
  10. 10Taste the dressing.
  11. 11Taste the dressing.
  12. 12Taste the dressing.
  13. 13Build the salad with cucumbers, tomatoes, pickles, red onion, and fresh mint as a base.
  14. 14Build the salad with cucumbers, tomatoes, pickles, red onion, and fresh mint as a base.
  15. 15Build the salad with cucumbers, tomatoes, pickles, red onion, and fresh mint as a base.
  16. 16Add the cooked chicken and crispy rice.
  17. 17Add the cooked chicken and crispy rice.
  18. 18Add the cooked chicken and crispy rice.
  19. 19Pour the creamy lemon tahini dressing on top.
  20. 20Pour the creamy lemon tahini dressing on top.
  21. 21Pour the creamy lemon tahini dressing on top.

Ingredients

  • 1 lb chicken thighs
  • 1 lb chicken thighs
  • 1 lb chicken thighs
  • 1 tbsp special blend of seasonings
  • 1 tbsp special blend of seasonings
  • 1 tbsp special blend of seasonings
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup cucumbers
  • 1 cup cucumbers
  • 1 cup cucumbers
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup pickles
  • 1 cup pickles
  • 1 cup pickles
  • 1 cup red onion
  • 1 cup red onion
  • 1 cup red onion
  • 1 tbsp fresh mint
  • 1 tbsp fresh mint
  • 1 tbsp fresh mint

Equipment

cast iron panbaking sheetsmall food processor or blender