Chicken Shawarma Crispy Rice Salad

33m
Serves 6
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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. 2Season chicken and coat well. Add olive oil to a skillet over medium heat. Once hot, add chicken and 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: Blend 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 tbsp 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 tbsp 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 tbsp honey or maple syrup

Equipment

cast iron skilletbaking sheetbowlhandheld immersion blender