Description
A delightful mix of golden seared chicken, crispy rice, and fresh vegetables topped with a creamy tahini dressing, perfect for a weeknight dinner.
Ingredients
Chicken and Marinade
- 1 lb chicken thighs or breasts (Pat dry before marinating.)
- 2 tbsp olive oil (For marinating and crisping rice.)
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp turmeric
- Salt & pepper to taste
Salad Ingredients
- 2 cups cooked rice (cooled) (Use cold rice for crisping.)
- 1 cucumber, diced
- 2 tomatoes, chopped
- 1/2 red onion, sliced
- Fresh parsley or cilantro (For garnish.)
Tahini Dressing
- 1/4 cup tahini
- 1 Juice of 1 lemon
- 1 clove garlic, minced
- 2 tbsp olive oil
- Water to thin dressing (Add as needed 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 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 and garnish with pickles if desired.
Notes
Store chicken and rice in separate containers if possible. Assemble salad just before serving to keep rice crisp. Leftovers can be stored in the fridge for 3-4 days, but for longer storage, freeze the chicken without dressing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Cuisine: Middle Eastern