Crispy Rice Chicken Shawarma Salad

30 mins
Serves 4
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Directions

  1. 1Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings. Bake for 30-35 minutes, tossing halfway through.
  2. 2While the rice is in the oven, season the chicken and coat well. Add olive oil to a skillet over medium heat. Once hot, add chicken. Cook until fully cooked through, then remove from heat.
  3. 3Remove the rice from the oven and set aside.
  4. 4Chop/slice all salad ingredients and add to a large bowl.
  5. 5Add the chicken and crispy rice on top.
  6. 6Make the dressing by blending all ingredients until smooth and creamy. Taste and adjust seasonings as needed.
  7. 7Pour dressing over the salad, toss, and enjoy!

Ingredients

  • 2 cups cooked rice, cooled
  • 1 tb olive oil
  • 1 tsp paprika
  • 1 tsp oregano
  • 0.5 tsp garlic powder
  • 1 lb boneless, skinless chicken thighs, cut into 1/2” pieces
  • 2 tb olive oil
  • 2 tsp ground turmeric
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 5 persian cucumbers, thinly sliced
  • 1 cup baby tomatoes, halved
  • 0.5 cup red onion, finely sliced
  • 3 dill pickles, chopped
  • 1 bunch mint, chopped
  • 0.5 cup greek yogurt
  • 0.33 cup tahini
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 garlic cloves
  • 1 tsp kosher salt
  • 1 tb honey or maple syrup

Equipment

baking sheetskilletbowlfood processor or blender
Crispy Rice Chicken Shawarma Salad | Clip Recipe