Directions
- 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.
- 2While the rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once the skillet is hot, add chicken. Cook until fully cooked through, then remove from heat.
- 3Remove the rice from the oven and set aside.
- 4Chop/slice all of the ingredients for the salad and add to a large bowl.
- 5Add the chicken and crispy rice on top.
- 6Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the 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
- 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 sheetskilletblender
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