Chicken Shawarma Crispy Rice Salad

123 mins
Serves 1
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Directions

  1. 1Cook the chicken thighs in a cast iron skillet with a special blend of seasonings.
  2. 2Cook the chicken thighs in a cast iron skillet with a special blend of seasonings.
  3. 3Cook the chicken thighs in a cast iron skillet with a special blend of seasonings.
  4. 4Set aside the chicken and make the crispy rice. Spread cooked rice on a baking sheet, drizzle with olive oil and seasonings, and bake until crispy.
  5. 5Set aside the chicken and make the crispy rice. Spread cooked rice on a baking sheet, drizzle with olive oil and seasonings, and bake until crispy.
  6. 6Set aside the chicken and make the crispy rice. Spread cooked rice on a baking sheet, drizzle with olive oil and seasonings, and bake until crispy.
  7. 7Make the creamy lemon-tahini dressing by combining tahini, mayonnaise, lemon juice, and salt in a food processor or blender until smooth.
  8. 8Make the creamy lemon-tahini dressing by combining tahini, mayonnaise, lemon juice, and salt in a food processor or blender until smooth.
  9. 9Make the creamy lemon-tahini dressing by combining tahini, mayonnaise, lemon juice, and salt in a food processor or blender until smooth.
  10. 10Build the salad: Layer cucumbers, tomatoes, pickles, red onion, and fresh mint in a bowl.
  11. 11Build the salad: Layer cucumbers, tomatoes, pickles, red onion, and fresh mint in a bowl.
  12. 12Build the salad: Layer cucumbers, tomatoes, pickles, red onion, and fresh mint in a bowl.
  13. 13Add the cooked chicken and crispy rice.
  14. 14Add the cooked chicken and crispy rice.
  15. 15Add the cooked chicken and crispy rice.
  16. 16Pour the creamy lemon-tahini dressing on top.
  17. 17Pour the creamy lemon-tahini dressing on top.
  18. 18Pour 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 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup 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 skilletbaking sheetfood processor or blender