Chicken Shawarma Crispy Rice Salad www.instagram.com 33 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings. Bake for 30-35 minutes, tossing halfway through. 2. 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. 3. Remove the rice from the oven and set aside. 4. Chop/slice all of the ingredients for the salad and add to a large bowl. 5. Add the chicken and crispy rice on top. 6. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. 7. Pour dressing over the salad. Toss and enjoy! 1. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings. Bake for 30-35 minutes, tossing halfway through. 2. 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. 3. Remove the rice from the oven and set aside. 4. Chop/slice all of the ingredients for the salad and add to a large bowl. 5. Add the chicken and crispy rice on top. 6. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. 7. Pour dressing over the salad. Toss and enjoy! Add Direction Ingredients 2 cups cooked rice, cooled 1 tb olive oil 1 tsp paprika 1 tsp oregano 0.5 tsp garlic powder 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 0.5 tsp black pepper 5 persian cucumbers, thinly sliced 1 cup baby tomatoes, halved 0.5 cup red onion, finely sliced 3 dill pickles, chopped 0.5 cup mint, chopped 0.5 cup greek yogurt 0.3 cup tahini 0.2 cup olive oil 0.2 cup lemon juice 2 garlic cloves 1 tsp kosher salt 1 tb honey or maple syrup - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment baking sheet skillet bowl food processor or blender Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
