Description
A vibrant salad featuring marinated chicken, crispy rice, and fresh vegetables, drizzled with 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 Chicken: In a mixing bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken and refrigerate for at least 30 minutes.
- Cook Chicken: Preheat grill or skillet over medium-high heat. Grill or pan-sear chicken for 7-10 minutes per side until cooked through. Allow resting for 5 minutes before slicing.
- Crisp Rice: In a skillet, heat 1 tbsp olive oil and add cooled rice, cooking until golden and crunchy. Optionally, air fry at 400°F for 10 minutes.
- Prepare Vegetables: Chop cucumber, tomatoes, onion, and herbs.
- Make Dressing: Whisk tahini, lemon juice, minced garlic, olive oil, and water until creamy. Chill for 15 minutes.
- Assemble Salad: Layer crispy rice, sliced chicken, diced vegetables, and drizzle with tahini dressing. Garnish with pickles if desired.
Notes
You can marinate the chicken up to 24 hours in advance for maximum flavor. The dressing can also be prepared a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg