Chicken Shawarma Crispy Rice Salad

33 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. 4Season chicken and coat well.
  5. 5Season chicken and coat well.
  6. 6Season chicken and coat well.
  7. 7Add olive oil to a skillet over medium heat. Once hot, add chicken. Cook until fully cooked through, then remove from heat.
  8. 8Add olive oil to a skillet over medium heat. Once hot, add chicken. Cook until fully cooked through, then remove from heat.
  9. 9Add olive oil to a skillet over medium heat. Once hot, add chicken. Cook until fully cooked through, then remove from heat.
  10. 10Chop/slice all salad ingredients and add to a large bowl.
  11. 11Chop/slice all salad ingredients and add to a large bowl.
  12. 12Chop/slice all salad ingredients and add to a large bowl.
  13. 13Add the chicken and crispy rice on top.
  14. 14Add the chicken and crispy rice on top.
  15. 15Add the chicken and crispy rice on top.
  16. 16Make the dressing. Blend ingredients until smooth and creamy. Taste and adjust seasonings as needed.
  17. 17Make the dressing. Blend ingredients until smooth and creamy. Taste and adjust seasonings as needed.
  18. 18Make the dressing. Blend ingredients until smooth and creamy. Taste and adjust seasonings as needed.
  19. 19Pour dressing over the salad. Toss and enjoy!
  20. 20Pour dressing over the salad. Toss and enjoy!
  21. 21Pour dressing over the salad. Toss and enjoy!

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

skilletbaking sheetovenfood processor or blender