Crispy Rice Salad with Shawarma-Style Chicken

Ingredients

• 2 cup cooked and chilled jasmine rice (Spread on a baking sheet)
• 1 tbsp olive oil (For the rice)
• 1 tsp paprika (For the rice)
• 1 tsp dried oregano (For the rice)
• 1 tsp garlic powder (For the rice)
• 1 lb boneless, skinless chicken thighs (Cut into approximately 1/2-inch pieces)
• 2 tbsp olive oil (For cooking the chicken)
• 2 tsp ground turmeric (For seasoning the chicken)
• 2 tsp ground cumin (For seasoning the chicken)
• 1 tsp ground cinnamon (For seasoning the chicken)
• 1 tsp garlic powder (For seasoning the chicken)
• 0.5 tsp ground black pepper (For seasoning the chicken)
• 5 Persian cucumbers (Thinly sliced)
• 1 cup cherry tomatoes (Halved)
• 0.5 red onion (Thinly sliced)
• 3 dill pickles (Chopped)
• 0.5 cup fresh mint (One bunch, chopped)
• 0.5 cup plain Greek yogurt (For the dressing)
• 0.333 cup tahini (For the dressing)
• 0.25 cup olive oil (For the dressing)
• 0.25 cup lemon juice (Juice from approximately 1 lemon)
• 2 garlic (Cloves, for the dressing)
• 1 tsp kosher salt (For the dressing; adjust to taste)
• tbsp honey or maple syrup (Optional, 1–2 tbsp to sweeten the dressing)

Steps

1. 1

   Preheat the oven to 400 °F (200 °C). Prepare a large baking sheet.

2. 2

   Place the cooked and chilled rice on the baking sheet. Add 1 tbsp of olive oil, the paprika, oregano, and garlic powder. Toss until the rice is evenly coated, then spread it into a single layer.

3. 3

   Bake the rice for 30–35 minutes, stirring halfway through. Watch it closely to prevent burning; it should be golden and crispy.

4. 4

   While the rice is baking, place the chicken pieces in a bowl. Add the turmeric, cumin, cinnamon, garlic powder, and black pepper. Toss until the chicken is completely coated with the spices.

5. 5

   Heat the 2 tbsp of olive oil in a skillet over medium heat. When the skillet is hot, add the seasoned chicken in a single layer.

6. 6

   Cook the chicken, stirring occasionally, until completely cooked through and it reaches 165 °F (74 °C) in the center. Remove from the heat.

7. 7

   Remove the crispy rice from the oven and set it aside to cool slightly.

8. 8

   While the rice and chicken are cooking, prepare the vegetables: slice the cucumbers, halve the tomatoes, thinly slice the onion, chop the pickles, and chop the mint.

9. 9

   Place the cucumbers, tomatoes, onion, pickles, and mint in a large bowl. Toss gently to distribute the ingredients.

10. 10

    Add the cooked chicken and crispy rice on top of the salad.

11. 11

    To prepare the dressing, place the Greek yogurt, tahini, 1/4 cup of olive oil, lemon juice, garlic, and kosher salt in a blender. For a sweeter dressing, add 1–2 tbsp of honey or maple syrup.

12. 12

    Blend until smooth and creamy. Taste and adjust the seasoning as needed.

13. 13

    Pour the dressing over the salad. Toss just before serving and enjoy.

Notes

The author recommends watching the rice during baking so it does not burn. Serve immediately after tossing to preserve its crispy texture. The sweetener in the dressing is optional.

Nutrition per serving

• salad
• main course
• chicken
• shawarma
• crispy rice
• baked
• high-protein
• Mediterranean cuisine