1Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings (paprika, oregano, garlic powder). Bake for 30-35 minutes, tossing halfway through.
2Season chicken with olive oil, turmeric, cumin, cinnamon, garlic powder, and black pepper. Add to a skillet over medium heat and cook until fully cooked through.
3Chop/slice cucumbers, tomatoes, red onion, dill pickles, and mint.
4Add cucumbers, tomatoes, pickles, red onion, and mint to a large bowl.
5Add the cooked chicken and crispy rice to the bowl.
6Make the dressing by blending greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and honey or maple syrup until smooth and creamy.
7Pour the dressing over the salad, toss, and enjoy!
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