Cooked - Chicken Shawarma Crispy Rice Salad With Lemon-tahini Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Shawarma Crispy Rice Salad With Lemon-tahini Dressing

1.0

2 cups cooked rice, cooled (I used jasmine rice)

1 tb olive oil

1 tsp paprika, 1 tsp oregano, ½ tsp garlic powder

1 lb boneless, skinless chicken thighs, cut into ½” pieces

2 tb olive oil

2 tsp ground turmeric

2 tsp cumin

1 tsp cinnamon

1 tsp garlic powder

½ tsp black pepper

5 persian cucumbers, thinly sliced

1 cup baby tomatoes, halved

½ red onion, finely sliced (½ cup)

3 dill pickles, chopped

1 bunch mint, chopped (½ cup)

½ cup greek yogurt

⅓ cup tahini

¼ cup olive oil

¼ cup lemon juice (1 lemon)

2 cloves garlic

1 tsp kosher salt

[optional for sweetness, 1-2 tb honey or maple syrup]

Prepare the crispy rice topping. Preheat oven to 400F.
Add cooked and cooled rice to a baking sheet. Toss with the olive oil and seasonings.
Bake for 30-35 minutes, tossing half way through (watch to make sure it doesn’t burn).
While the rice is in the oven, season chicken and coat well.
Add olive oil to a skillet over medium heat.
Once the skillet is hot, add chicken. Cook until fully cooked through, then remove from heat.
Remove the rice from the oven and set aside.
Chop/slice all of the ingredients for the salad and add to a large bowl.
Add the chicken and crispy rice on top.
Make the dressing. Blend ingredients for the dressing until smooth & creamy.
Taste and adjust seasonings as needed.
Pour over the salad.
Toss and enjoy!

Course🍽️Main Course

Diets🥜Nut-free...

Category🥗Salad

CuisineMiddle Eastern

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 4 weeks ago

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