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.
7Pour dressing 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