Chicken Shawarma Crispy Rice Salad

Directions

  1. 1Preheat the oven to 400F.
  2. 2Cook the chicken thighs in a special blend of seasonings in a skillet until fully cooked through.
  3. 3Add cooked and cooled rice to a baking sheet.
  4. 4Toss the rice with olive oil, paprika, oregano, and garlic powder.
  5. 5Bake the rice for 30-35 minutes, tossing halfway through, until crispy.
  6. 6Prepare the creamy lemon tahini dressing by combining Greek yogurt, tahini, olive oil, lemon juice, garlic, and kosher salt in a blender.
  7. 7Taste the dressing and adjust seasonings as needed.
  8. 8Chop and slice the salad ingredients: cucumbers, tomatoes, pickles, red onion, and fresh mint and add them to a large bowl.
  9. 9Add the cooked chicken and crispy rice on top of the vegetables.
  10. 10Pour the dressing over the salad.
  11. 11Toss everything together 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 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 sheetskilletlarge bowlblendertongs

Tips

  • This salad is perfect for meal prep or a satisfying lunch or dinner.