Chicken Shawarma Crispy Rice Salad

33m
Serves 4
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Directions

  1. 1Prepare the crispy rice topping. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings.
  2. 2Bake for 30-35 minutes, tossing halfway through.
  3. 3While rice is in the oven, season the chicken and coat well.
  4. 4Add olive oil to a skillet over medium heat. Once hot, add chicken and cook until fully cooked through.
  5. 5Remove the rice from oven and set aside.
  6. 6Chop/slice salad ingredients and add to a large bowl.
  7. 7Add chicken and crispy rice on top.
  8. 8Make the dressing by blending all ingredients until smooth and creamy. Taste and adjust seasonings as needed.
  9. 9Pour dressing over 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
  • 0.5 cup 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 sheetskilletsmall bowlfood processor