Chicken Shawarma Crispy Rice Salad

30 mins
Serves 4
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Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4Add cooked and cooled rice to a baking sheet.
  5. 5Add cooked and cooled rice to a baking sheet.
  6. 6Add cooked and cooled rice to a baking sheet.
  7. 7Toss with the olive oil and seasonings.
  8. 8Toss with the olive oil and seasonings.
  9. 9Toss with the olive oil and seasonings.
  10. 10Bake for 30-35 minutes, tossing halfway through (watch to make sure it doesn’t burn).
  11. 11Bake for 30-35 minutes, tossing halfway through (watch to make sure it doesn’t burn).
  12. 12Bake for 30-35 minutes, tossing halfway through (watch to make sure it doesn’t burn).
  13. 13While the rice is in the oven, season chicken and coat well.
  14. 14While the rice is in the oven, season chicken and coat well.
  15. 15While the rice is in the oven, season chicken and coat well.
  16. 16Add olive oil to a skillet over medium heat.
  17. 17Add olive oil to a skillet over medium heat.
  18. 18Add olive oil to a skillet over medium heat.
  19. 19Once the skillet is hot, add chicken.
  20. 20Once the skillet is hot, add chicken.
  21. 21Once the skillet is hot, add chicken.
  22. 22Cook until fully cooked through, then remove from heat.
  23. 23Cook until fully cooked through, then remove from heat.
  24. 24Cook until fully cooked through, then remove from heat.
  25. 25Remove the rice from the oven and set aside.
  26. 26Remove the rice from the oven and set aside.
  27. 27Remove the rice from the oven and set aside.
  28. 28Next, chop/slice all of the ingredients for the salad and add to a large bowl.
  29. 29Next, chop/slice all of the ingredients for the salad and add to a large bowl.
  30. 30Next, chop/slice all of the ingredients for the salad and add to a large bowl.
  31. 31Add the chicken and crispy rice on top.
  32. 32Add the chicken and crispy rice on top.
  33. 33Add the chicken and crispy rice on top.
  34. 34Make the dressing.
  35. 35Make the dressing.
  36. 36Make the dressing.
  37. 37Blend ingredients for the dressing until smooth & creamy.
  38. 38Blend ingredients for the dressing until smooth & creamy.
  39. 39Blend ingredients for the dressing until smooth & creamy.
  40. 40Taste and adjust seasonings as needed.
  41. 41Taste and adjust seasonings as needed.
  42. 42Taste and adjust seasonings as needed.
  43. 43Pour over the salad.
  44. 44Pour over the salad.
  45. 45Pour over the salad.
  46. 46Toss and enjoy!
  47. 47Toss and enjoy!
  48. 48Toss and enjoy!

Ingredients

  • 2 cups cooked jasmine rice, cooled
  • 2 cups cooked jasmine rice, cooled
  • 2 cups cooked jasmine rice, cooled
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon 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 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons 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 (1 lemon)
  • 0.25 cup lemon juice (1 lemon)
  • 0.25 cup lemon juice (1 lemon)
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tablespoon honey or maple syrup (optional)
  • 1 tablespoon honey or maple syrup (optional)
  • 1 tablespoon honey or maple syrup (optional)

Equipment

baking sheetskilletlarge bowlblender

Tips

  • Do your little taste test, maybe a little happy dance and then build your salad.
  • I put the full recipe in the caption below. If you like this, follow along for more.