Description
A vibrant and flavorful salad featuring juicy marinated chicken, crispy rice, fresh vegetables, and a creamy lemon-tahini dressing.
Ingredients
For the marinated chicken
- 1 lb chicken thighs or breasts (Choose thighs for juiciness.)
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- to taste Salt & pepper
For the salad
- 2 cups cooked rice, cooled (Use cooled rice for crisping.)
- 1 medium cucumber, diced
- 2 medium tomatoes, chopped
- ½ medium red onion, sliced
- ½ cup Fresh parsley or cilantro, chopped (Use fresh herbs for best flavor.)
For the dressing
- ¼ cup tahini
- 1 medium lemon, juiced
- 1 clove garlic, minced
- 2 tbsp olive oil
- to thin Water (Add gradually to achieve desired consistency.)
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 olive 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
Store salad components separately for leftovers. Warm chicken gently when reheating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Cuisine: Middle Eastern