Description
A vibrant and flavorful salad featuring marinated chicken, crispy rice, fresh vegetables, and a creamy 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 (for dressing)
- Water to thin dressing
Instructions
- Marinate the Chicken: Combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a mixing bowl and coat the chicken. Marinate for about 30 minutes.
- Cook the Chicken: Grill or pan-sear chicken until cooked through, about 6-7 minutes per side. Let rest for 5 minutes before slicing.
- Crisp the Rice: Heat a skillet over medium heat with 1 tablespoon of oil. Add cooled rice and cook undisturbed until golden and crisp, about 5-7 minutes.
- Prepare the Vegetables: Dice cucumber and tomatoes, slice onion, and chop herbs while the rice cooks.
- Make the Dressing: Whisk tahini, lemon juice, minced garlic, olive oil, and water together until creamy. Chill for 15 minutes.
- Assemble the Salad: Layer crispy rice on a platter, top with sliced chicken, vegetables, and drizzle with tahini dressing. Garnish with pickles if desired.
Notes
Feel free to substitute ingredients based on availability. Consider using chickpeas for a vegetarian option or brown rice for a healthier twist.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg