A flavor-loaded crispy rice salad inspired by Middle Eastern shawarma — crunchy, creamy, tangy, and unbelievably satisfying. Perfect for meal prep or a high-protein lunch/dinner.
Creamy Lemon-Tahini Dressing: • 1/2 cup Greek yogurt • 1/3 cup tahini • 1/4 cup olive oil • 1/4 cup lemon juice (1 lemon) • 2 cloves garlic • 1 tsp kosher salt • Optional: 1–2 tbsp honey or maple syrup
Instructions: 1️⃣ Preheat oven to 400°F. Toss cooled rice with olive oil, paprika, oregano, and garlic powder. Spread on a baking sheet and bake 30–35 minutes, tossing halfway, until crisp (don’t burn). 2️⃣ Season the chicken with spices and olive oil. Heat a skillet over medium heat and cook until fully cooked through. Set aside. 3️⃣ Add cucumbers, tomatoes, red onion, pickles, and mint to a large bowl. 4️⃣ Add the cooked chicken and crispy rice on top. 5️⃣ Blend all dressing ingredients until smooth and creamy. Adjust to taste. 6️⃣ Pour dressing over the salad, toss well, and enjoy!
