Chicken Shawarma Crispy Rice Salad

34 mins
Serves 4
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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. 4While rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once hot, add chicken and cook until fully cooked through.
  5. 5While rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once hot, add chicken and cook until fully cooked through.
  6. 6While rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once hot, add chicken and cook until fully cooked through.
  7. 7Remove rice from oven and set aside. Chop/slice salad ingredients and add to a large bowl.
  8. 8Remove rice from oven and set aside. Chop/slice salad ingredients and add to a large bowl.
  9. 9Remove rice from oven and set aside. Chop/slice salad ingredients and add to a large bowl.
  10. 10Add chicken and crispy rice to the bowl.
  11. 11Add chicken and crispy rice to the bowl.
  12. 12Add chicken and crispy rice to the bowl.
  13. 13Make the dressing: Blend ingredients until smooth and creamy. Taste and adjust seasonings.
  14. 14Make the dressing: Blend ingredients until smooth and creamy. Taste and adjust seasonings.
  15. 15Make the dressing: Blend ingredients until smooth and creamy. Taste and adjust seasonings.
  16. 16Pour dressing over salad and toss.
  17. 17Pour dressing over salad and toss.
  18. 18Pour dressing over salad and toss.

Ingredients

  • 2 cups cooked rice, cooled
  • 2 cups cooked rice, cooled
  • 2 cups cooked rice, cooled
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp 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 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp 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
  • 0.33 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 tbsp honey or maple syrup
  • 1 tbsp honey or maple syrup
  • 1 tbsp honey or maple syrup

Equipment

cast iron skilletbaking sheetovenfood processor or blender