Chicken Shawarma Crispy Rice Salad

33 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 (paprika, oregano, garlic powder).
  2. 2Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings (paprika, oregano, garlic powder).
  3. 3Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings (paprika, oregano, garlic powder).
  4. 4Bake for 30-35 minutes, tossing halfway through.
  5. 5Bake for 30-35 minutes, tossing halfway through.
  6. 6Bake for 30-35 minutes, tossing halfway through.
  7. 7While rice bakes, season chicken with olive oil, turmeric, cumin, cinnamon, garlic powder, and pepper.
  8. 8While rice bakes, season chicken with olive oil, turmeric, cumin, cinnamon, garlic powder, and pepper.
  9. 9While rice bakes, season chicken with olive oil, turmeric, cumin, cinnamon, garlic powder, and pepper.
  10. 10Add olive oil to a skillet over medium heat. Add chicken and cook until fully cooked through.
  11. 11Add olive oil to a skillet over medium heat. Add chicken and cook until fully cooked through.
  12. 12Add olive oil to a skillet over medium heat. Add chicken and cook until fully cooked through.
  13. 13Remove the rice from the oven and set aside.
  14. 14Remove the rice from the oven and set aside.
  15. 15Remove the rice from the oven and set aside.
  16. 16Chop/slice cucumbers, tomatoes, red onion, pickles, and mint.
  17. 17Chop/slice cucumbers, tomatoes, red onion, pickles, and mint.
  18. 18Chop/slice cucumbers, tomatoes, red onion, pickles, and mint.
  19. 19Add cucumbers, tomatoes, pickles, red onion, and mint to a large bowl.
  20. 20Add cucumbers, tomatoes, pickles, red onion, and mint to a large bowl.
  21. 21Add cucumbers, tomatoes, pickles, red onion, and mint to a large bowl.
  22. 22Add cooked chicken and crispy rice to the bowl.
  23. 23Add cooked chicken and crispy rice to the bowl.
  24. 24Add cooked chicken and crispy rice to the bowl.
  25. 25Make the creamy lemon-tahini dressing by blending yogurt, tahini, olive oil, lemon juice, garlic, and salt until smooth and creamy.
  26. 26Make the creamy lemon-tahini dressing by blending yogurt, tahini, olive oil, lemon juice, garlic, and salt until smooth and creamy.
  27. 27Make the creamy lemon-tahini dressing by blending yogurt, tahini, olive oil, lemon juice, garlic, and salt until smooth and creamy.
  28. 28Pour dressing over the salad and toss.
  29. 29Pour dressing over the salad and toss.
  30. 30Pour dressing over the salad and toss.

Ingredients

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

Equipment

baking sheetskilletfood processor or blender