CHICKEN SHAWARMA CRISPY RICE SALAD 🥗

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Smoked Paprika (adds smoky depth)
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• 1 cup Long Grain Rice (uncooked; day‑old rice works best for crisping)
• 2 tbsp Olive Oil (for tossing rice before baking)
• 3 tbsp Tahini (smooth, unsweetened)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Olive Oil (for dressing)
• 1 tbsp Honey (optional, can use maple syrup)
• 1 clove Garlic (minced)
• 2 tbsp Water (to thin dressing)
• 1 large Cucumber (seeded and diced)
• 2 medium Tomatoes (cherry or grape, halved; or regular diced)
• ¼ cup Pickles (diced dill pickles)
• ¼ cup Red Onion (thinly sliced)
• 2 tbsp Fresh Mint (chopped)
• ¼ tsp Black Pepper (freshly ground, for dressing)

Instructions

1. Season Chicken Thighs

   Pat chicken thighs dry, then rub with salt, pepper, smoked paprika, garlic powder, and onion powder. Let rest for 5 minutes.

   Time: PT5M

2. Bake Chicken

   Preheat oven to 400°F (200°C). Place seasoned thighs on a baking sheet, skin side up. Bake 25 minutes, or until internal temperature reaches 165°F (74°C).

   Time: PT25M

   Temperature: 400°F

3. Cook Rice

   Rinse 1 cup rice until water runs clear. Cook in 2 cups water with a pinch of salt; bring to boil, cover, simmer 15 minutes, then let sit 5 minutes off heat.

   Time: PT20M

4. Crisp Rice

   Preheat oven to 425°F (220°C). Spread cooked rice in an even layer on a parchment‑lined baking sheet, drizzle with 2 tbsp olive oil, toss to coat. Bake 20 minutes, stirring halfway, until golden and crunchy.

   Time: PT20M

   Temperature: 425°F

5. Make Lemon‑Tahini Dressing

   In a mixing bowl, whisk together tahini, lemon juice, 2 tbsp olive oil, honey, minced garlic, water, salt, and ¼ tsp pepper until smooth and pourable.

   Time: PT5M

6. Prepare Salad Base

   Dice cucumber, halve tomatoes, dice pickles, thinly slice red onion, and chop mint. Combine all in a large salad bowl.

   Time: PT5M

7. Assemble Salad

   Slice rested chicken thighs into bite‑size strips. Add chicken, crispy rice, and drizzle generous amount of dressing over the salad. Toss gently to coat.

   Time: PT5M

8. Final Taste Test & Serve

   Taste the salad; adjust salt, pepper, or extra lemon juice if desired. Plate and enjoy!

   Time: PT5M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

38 g

Fat

22 g

Fiber

5 g