Chicken Shawarma Crispy Rice Salad

Spiced chicken thighs and oven-crisped rice over a fresh salad with creamy lemon-tahini dressing.

Nutrition

per per large serving

520

Calories

32g

Protein

35g

Carbs

28g

Fat

2 cups	480 ml	cooked rice, cooled (jasmine)
1 tbsp	15 ml	olive oil (for the rice)
1 tsp	5 ml	paprika
1 tsp	5 ml	oregano
1/2 tsp	2.5 ml	garlic powder (for the rice)
1 lb	455 g	boneless, skinless chicken thighs, cut into 1/2" pieces
2 tbsp	30 ml	olive oil (for the chicken)
2 tsp	10 ml	ground turmeric
2 tsp	10 ml	cumin
1 tsp	5 ml	cinnamon
1 tsp	5 ml	garlic powder (for the chicken)
1/2 tsp	2.5 ml	black pepper
5		persian cucumbers, thinly sliced
1 cup	240 ml	baby tomatoes, halved
1/2		red onion, finely sliced
3		dill pickles, chopped
1 bunch		mint, chopped
1/2 cup	120 ml	greek yogurt
1/3 cup	80 ml	tahini
1/4 cup	60 ml	olive oil (for the dressing)
1/4 cup	60 ml	lemon juice (1 lemon)
2		cloves garlic
1 tsp	5 ml	kosher salt
1-2 tbsp	15–30 ml	honey or maple syrup (optional, for sweetness)

First, prepare the crispy rice topping. Preheat oven to 400F. Add the cooked and cooled rice to a baking sheet. Toss with the olive oil and seasonings (paprika, oregano, garlic powder). Bake for 30-35 minutes, tossing halfway through (watch to make sure it doesn't burn).
While the rice is in the oven, season the chicken and coat well with the turmeric, cumin, cinnamon, garlic powder and black pepper.
Add olive oil to a skillet over medium heat. Once hot, add the chicken and cook until fully cooked through, then remove from heat. Remove the rice from the oven and set aside.
Chop/slice all of the salad ingredients and add to a large bowl. Add the chicken and crispy rice on top.
Make the dressing: blend the Greek yogurt, tahini, olive oil, lemon juice, garlic, salt (and optional honey or maple syrup) until smooth and creamy. Taste and adjust seasonings as needed.
Pour over the salad, toss and enjoy.