Chicken Shawarma Crispy Rice Salad

Ingredients

• 2 cup cooked rice (Cooled; jasmine rice was used in the source.)
• 1 tbsp olive oil (For the crispy rice.)
• 1 tsp paprika (For the crispy rice.)
• 1 tsp dried oregano (For the crispy rice.)
• 0.5 tsp garlic powder (For the crispy rice.)
• 1 lb boneless, skinless chicken thighs (Cut into 1/2-inch pieces.)
• 2 tbsp olive oil (For cooking the chicken.)
• 2 tsp ground turmeric (For the chicken seasoning.)
• 2 tsp ground cumin (For the chicken seasoning.)
• 1 tsp ground cinnamon (For the chicken seasoning.)
• 1 tsp garlic powder (For the chicken seasoning.)
• 0.5 tsp black pepper (For the chicken seasoning.)
• 5 Persian cucumbers (Thinly sliced.)
• 1 cup baby tomatoes (Halved.)
• 0.5 cup red onion (Finely sliced; the source also states approximately 1/2 cup.)
• 3 dill pickles (Chopped.)
• 0.5 cup fresh mint (Chopped; the source also states approximately 1/2 cup.)
• 0.5 cup Greek yogurt (For the dressing.)
• 0.333333 cup tahini (For the dressing.)
• 0.25 cup olive oil (For the dressing.)
• 0.25 cup lemon juice (Juice of 1 lemon.)
• 2 clove garlic (For the dressing.)
• 1 tsp kosher salt (For the dressing; adjust seasoning to taste.)
• honey or maple syrup (Optional for sweetness; use 1–2 tbsp.)

Steps

1. 1

   Preheat the oven to 400°F.

2. 2

   Spread the cooled cooked rice on a baking sheet. Add 1 tablespoon olive oil, the paprika, oregano, and 1/2 teaspoon garlic powder, and toss until the rice is evenly coated and seasoned.

3. 3

   Bake the rice for 30–35 minutes, tossing halfway through. Watch it carefully so it does not burn. Remove it from the oven and set it aside when crisp.

4. 4

   While the rice bakes, season the chicken pieces with the turmeric, cumin, cinnamon, garlic powder, and black pepper, coating them well.

5. 5

   Heat 2 tablespoons olive oil in a skillet over medium heat. Once the skillet is hot, add the seasoned chicken.

6. 6

   Cook the chicken until fully cooked through, then remove the skillet from the heat.

7. 7

   Thinly slice the Persian cucumbers and red onion, halve the baby tomatoes, chop the dill pickles and mint, and add all of the salad ingredients to a large bowl.

8. 8

   Add the cooked chicken and crispy rice to the salad bowl.

9. 9

   Blend the Greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and optional honey or maple syrup until smooth and creamy.

10. 10

    Taste the dressing and adjust the seasonings as needed.

11. 11

    Pour the dressing over the salad, toss everything together, and serve.

Notes

The source says this makes 4 large servings or 6 smaller servings. The cooking time for the chicken was not specified; cook until fully cooked through. The salad is described as suitable for meal prep.

Nutrition per serving

• main
• salad
• chicken
• Middle Eastern
• meal prep
• baked
• gluten-free
• high-protein