Chicken Shawarma Crispy Rice Salad

Serves 4
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Directions

  1. 1Place seasoned chicken thighs in a hot pan.
  2. 2Place seasoned chicken thighs in a hot pan.
  3. 3Place seasoned chicken thighs in a hot pan.
  4. 4Spread rice on a pan and add a special blend of seasoning.
  5. 5Spread rice on a pan and add a special blend of seasoning.
  6. 6Spread rice on a pan and add a special blend of seasoning.
  7. 7Bake the rice until crispy.
  8. 8Bake the rice until crispy.
  9. 9Bake the rice until crispy.
  10. 10Make the dressing with olive oil, tahini, lemon juice and salt.
  11. 11Make the dressing with olive oil, tahini, lemon juice and salt.
  12. 12Make the dressing with olive oil, tahini, lemon juice and salt.
  13. 13Add cucumbers, tomatoes, pickles, red onion, and fresh mint to a bowl.
  14. 14Add cucumbers, tomatoes, pickles, red onion, and fresh mint to a bowl.
  15. 15Add cucumbers, tomatoes, pickles, red onion, and fresh mint to a bowl.
  16. 16Add the cooked chicken and crispy rice.
  17. 17Add the cooked chicken and crispy rice.
  18. 18Add the cooked chicken and crispy rice.
  19. 19Add the creamy lemon tahini dressing on top.
  20. 20Add the creamy lemon tahini dressing on top.
  21. 21Add the creamy lemon tahini dressing on top.

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 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
  • 0.333 cup tahini
  • 0.333 cup tahini
  • 0.333 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 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • honey or maple syrup
  • honey or maple syrup
  • honey or maple syrup

Equipment

baking sheetskilletblender