Chicken Shawarma Crispy Rice Salad

35 mins
Serves 4
instagram.com

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. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Season 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.
  5. 5Season 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.
  6. 6Season 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.
  7. 7Chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top.
  8. 8Chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top.
  9. 9Chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top.
  10. 10Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy!
  11. 11Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy!
  12. 12Make 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
  • 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
  • 1 bunch mint, chopped
  • 1 bunch mint, chopped
  • 1 bunch 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 sheetskilletblender