Description
A vibrant salad featuring succulent 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 clove garlic, minced
- 2 tbsp olive oil (for dressing)
- Water, as needed to thin dressing
Instructions
- Marinate the chicken by combining olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a mixing bowl. Toss chicken to coat and marinate for at least 30 minutes.
- Cook chicken on a grill or skillet over medium-high heat for 5–7 minutes on each side until golden brown. Let it rest for 5 minutes before slicing.
- Crisp the cooled rice in the same skillet by pressing it down and cooking until golden and crispy, about 5–8 minutes.
- Prepare vegetables by dicing the cucumber, chopping tomatoes, and slicing the red onion.
- Make the dressing by whisking together tahini, lemon juice, minced garlic, olive oil, and water to reach a creamy consistency.
- Assemble the salad by layering crispy rice, sliced chicken, diced vegetables, and drizzle with tahini dressing. Garnish with fresh herbs.
Notes
Feel free to swap in your favorite vegetables or add other grains like quinoa for an added nutritional boost.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg