Description
A quick and flavorful salad featuring crispy rice, spiced chicken, and fresh vegetables drizzled with a creamy lemon-tahini dressing.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing
Instructions
- Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
- Cook Chicken: Grill or pan-sear until cooked through. Rest for 5 minutes, then slice.
- Crisp Rice: Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes.
- Prepare Vegetables: Dice cucumber, tomatoes, onion, and chop herbs.
- Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes.
- Assemble Salad: Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing. Garnish with pickles if desired.
Notes
Marinate the chicken to let spices sink in. Use cooled rice for better crispiness. Chill the dressing for a thicker consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-Seared, Crisping
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg