Description
This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a flavorful and satisfying dish that combines crispy rice, spiced chicken, fresh vegetables, and a creamy dressing.
Ingredients
Units
Scale
Crispy Rice:
- 2 cups Rice cooked and cooled
- 1 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 1/2 Teaspoon Garlic Powder
Chicken:
- 1 pound Boneless, Skinless Chicken Thighs cut into 1/2 inch pieces
- 2 Tablespoons Olive Oil
- 2 Teaspoons Turmeric
- 2 Teaspoons Cumin
- 1 Teaspoon Cinnamon
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Black Pepper
Salad:
- 5 Persian Cucumbers thinly sliced
- 1 cup Baby Tomatoes halved
- 1/2 Red Onion finely sliced
- 3 Dill Pickles chopped
- 1 Bunch Mint chopped
Creamy Lemon-Tahini Dressing:
- 1/2 cup Greek Yogurt
- 1/3 cup Tahini
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
- 1–2 Tablespoons Honey or Maple Syrup
Instructions
- Prepare the Crispy Rice: Preheat oven to 400F. Line baking sheet with parchment paper. Toss cooked rice with olive oil, paprika, oregano, and garlic powder. Bake for 30-35 minutes until crispy.
- Cook the Chicken: Season chicken pieces with turmeric, cumin, cinnamon, garlic powder, and pepper. Cook in a skillet until fully cooked.
- Prepare the Salad: Chop cucumbers, tomatoes, onion, pickles, and mint. Combine with cooked chicken and crispy rice in a large bowl.
- Make the Dressing: Blend yogurt, tahini, olive oil, lemon juice, garlic, salt, and honey/maple syrup until smooth. Adjust seasonings as needed.
- Combine and Serve: Pour dressing over the salad, toss to combine, and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
