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 jasmine rice, cooled

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon oregano

½ teaspoon garlic powder

1 pound boneless, skinless chicken thighs, cut into ½ inch pieces

2 tablespoons olive oil

2 teaspoons ground turmeric

2 teaspoons cumin

1 teaspoon cinnamon

1 teaspoon garlic powder

½ teaspoon black pepper

5 persian cucumbers, thinly sliced

1 cup baby tomatoes, halved

½ red onion, finely sliced

3 dill pickles, chopped

1 bunch mint, chopped

½ cup greek yogurt

⅓ cup tahini

¼ cup olive oil

¼ cup lemon juice

2 cloves garlic

1 teaspoon kosher salt

1-2 tablespoons honey or maple syrup (optional)

Preheat oven to 400°F
Add cooked and cooled rice to a baking sheet
Toss rice with 1 tablespoon olive oil and seasonings (paprika, oregano, garlic powder)
Bake rice for 30-35 minutes, tossing halfway through, watching to ensure it doesn't burn
While rice is baking, season chicken with turmeric, cumin, cinnamon, garlic powder, and black pepper
Heat 2 tablespoons olive oil in a skillet over medium heat
Add seasoned chicken to hot skillet and cook until fully cooked through
Remove chicken from heat and set aside
Remove rice from oven and set aside
Chop and slice all salad ingredients (cucumbers, tomatoes, red onion, pickles, mint)
Add salad ingredients to a large bowl
Add cooked chicken and crispy rice on top
Blend dressing ingredients (greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and optional honey/maple syrup) until smooth and creamy
Taste dressing and adjust seasonings as needed
Pour dressing over salad
Toss and serve

Course🍽️Main Course

Diets...

Category🥗Salad

CuisineMiddle Eastern

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 39 weeks ago

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