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 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.
3Remove rice from oven and set aside. Chop/slice salad ingredients and add to a large bowl.
4Add chicken and crispy rice to the bowl.
5Make the dressing: Blend ingredients until smooth and creamy. Taste and adjust seasonings.
6Pour dressing over salad and toss.
Ingredients
2 cups cooked rice, cooled
1 tbsp 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 tbsp 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
0.5 cup 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 tbsp honey or maple syrup
Equipment
cast iron skilletbaking sheetovenfood processor or blender