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 lemon-tahini dressing. It’s a perfect balance of textures and flavors that will delight your taste buds.
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 (optional)
Instructions
- Crispy Rice: Preheat oven to 400F. Toss cooked rice with olive oil, paprika, oregano, and garlic powder. Bake for 30-35 minutes until crispy.
- Chicken: Season chicken with turmeric, cumin, cinnamon, garlic powder, and black pepper. Cook in a skillet until done.
- Salad: Chop cucumbers, tomatoes, red onion, dill pickles, and mint. Combine with cooked chicken and crispy rice.
- Lemon-Tahini Dressing: Blend yogurt, tahini, olive oil, lemon juice, garlic, salt, and honey/maple syrup. Adjust seasonings. Pour over salad and toss.
- Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 8g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
