From the caption
FOLLOW @kalejunkie for the full crispy rice salad recipe collection (there are 8!!)! This is my CHICKEN SHAWARMA CRISPY RICE SALAD with over 50 million views! It is likely one of most incredible salads you’ll ever eat! This version combines my Middle Eastern roots with the crispy rice trend, for a true flavor and texture explosion. It’s perfect for meal prep or a satisfying lunch or dinner!
Makes 4 large servings
Crispy Rice
2 cups cooked rice, cooled (I used jasmine rice)
1 tb olive oil
1 tsp paprika, 1 tsp oregano, 1/2 tsp garlic powder
Chicken
1 lb boneless, skinless chicken thighs, cut into 1/2” pieces
2 tb 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 (1/2 cup)
3 dill pickles, chopped
1 bunch mint, chopped (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 (1 lemon)
2 cloves garlic
1 tsp kosher salt
[optional for sweetness, 1-2 tb honey or maple syrup]
First, prepare the crispy rice topping. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with the olive oil and seasonings. Bake for 30-35 minutes, tossing half way through (watch to make sure it doesn’t burn). While the rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once the skillet is hot, add chicken. Cook until fully cooked through, then remove from heat. Remove the rice from the oven and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy!
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