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Chicken Shawarma Crispy Rice Salad

Chicken Shawarma Crispy Rice Salad

Fabulous crispy rice salad with seasoned chicken, veggies, herbs, crispy rice and a lemon garlic tahini dressing
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Course, Salad
Servings 4 servings

Ingredients
  

For the crispy rice:

  • 2 cups cooked and cooled rice see my post on cooking Asian rice on the stove
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt

For the chicken:

  • 3 boneless skinless chicken breasts sliced thinly
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • fresh black pepper

For the dressing:

  • 1/2 cup greek yogurt
  • 1/3 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves minced
  • 1/2 tsp kosher salt more or less to taste
  • water as needed to thin

For the salad:

  • 5 Persian mini cucumbers diced
  • 3 roma tomatoes diced
  • 1/2 red onion thinly sliced
  • 2 dill pickles diced
  • 1 cup cilantro chopped
  • 3 scallions sliced

Instructions
 

For the chicken:

  • Combine the sliced chicken and the rest of the oil and spices and mix well. Allow to marinate for 1 hour up to overnight.
  • Heat oil in a skillet over high heat and add the chicken. Allow to fully brown before stirring, then toss occasionally until it is cooked fully. Taste and add more salt if needed.

For the crispy rice:

  • Make the rice ahead of time so you can cool it fully before baking.
  • Heat the oven to 400 and line a baking sheet with parchment paper. Dump your cool rice onto it and mix with the oil, paprika, garlic powder, and salt. Place in the oven and bake for 30-35 minutes until nice and crispy. Toss occasionally during baking.

For the dressing:

  • Combine the yogurt, oil, garlic, lemon juice, tahini, and salt and mix well. Add warm water to thin to a dressing consistency.

To serve:

  • Add the chopped cucumber, tomato, onion, pickle, cilantro and scallions to a large bowl. Top with the chicken and crispy rice and spoon over some dressing and toss. Taste and add more dressing as needed. I used it all. Serve immediately. Store leftovers in the fridge.
Keyword Asian, Chicken, Lunch, Main Dish, Salad
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