# Chicken Shawarma Crispy Rice Salad

This recipe combines Middle Eastern flavors with the crispy rice trend, creating a flavor and texture explosion.

- Servings: 4 servings
- Total time: 35 min
- Cuisine: Middle Eastern
- Category: Salad
- Language: en

## 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

## Instructions

1. Preheat 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. 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.
3. Chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top.
4. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy!

## Equipment

- baking sheet
- skillet
- blender

## Source

- Original video: https://www.instagram.com/reel/DE2eK-_hM7G/?igsh=MWs4eDFmeHRoZ21iYw==
- Recipe page: https://www.cliprecipe.com/recipe/dfca1509-fbb1-428d-841a-be4c6943e534
- Extracted: 2025-03-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt