Chicken Shawarma Crispy Rice Salad
Directions
- 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
- 2 tb 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 tb honey or maple syrup
Equipment
baking sheetskilletfood processor or blender
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