Chicken Shawarma Crispy Rice Salad

Ingredients

Crispy Rice

• 2 cups cooked rice, cooled (e.g., jasmine rice)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp garlic powder

Chicken

• 0.5kg chicken breasts, cut into 1/2-inch pieces
• 2 tbsp olive oil
• 2 tsp ground turmeric
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp garlic powder
• 1/2 tsp black pepper

Salad

• 5 Persian cucumbers, thinly sliced
• 1 cup baby tomatoes, halved
• 1/2 red onion, finely sliced (about 1/2 cup)
• 3 dill pickles, chopped
• 1 bunch mint, chopped (about 1/2 cup)

Creamy Lemon-Tahini Dressing:

• 1/2 cup Greek yogurt
• 1/3 cup tahini
• 1/4 cup olive oil
• 1/4 cup lemon juice (about 1 lemon)
• 2 cloves garlic
• 1 tsp kosher salt
• Optional: 1-2 tbsp honey or maple syrup for sweetness

Instructions

1. Prepare Crispy Rice:
   • Preheat oven to 400°F (200°C).
   • Spread cooked and cooled rice on a baking sheet. Toss with olive oil, paprika, oregano, and garlic powder.
   • Bake for 30-35 minutes, tossing halfway through. Watch closely to avoid burning.
2. Cook Chicken:
   • Season chicken pieces with turmeric, cumin, cinnamon, garlic powder, and black pepper. Coat well.
   • Heat olive oil in a skillet over medium heat. Once hot, add chicken and cook until fully cooked through. Remove from heat.
3. Prepare Salad:
   • Chop/slice cucumbers, baby tomatoes, red onion, dill pickles, and mint. Add to a large bowl.
   • Add cooked chicken and crispy rice on top.
4. Make Dressing:
   • Blend Greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and optional honey or maple syrup until smooth and creamy. Taste and adjust seasoning as needed.
5. Assemble Salad:
   • Pour dressing over the salad. Toss everything together and serve.