Description
A delightful Middle Eastern-inspired salad featuring marinated chicken, crispy rice, and fresh vegetables, all 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
- Water to thin dressing
Instructions
- Marinate chicken: In a bowl, mix together olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
- Cook chicken: Grill or pan-sear the marinated chicken over medium heat until fully cooked, around 6-7 minutes per side. Rest for 5 minutes before slicing.
- Crisp rice: In a heavy skillet, heat 1 tablespoon of oil. Add cooled rice, pressing down to encourage even cooking. Cook on medium heat for about 5-7 minutes, until golden and crispy.
- Prepare vegetables: Dice cucumber, chop tomatoes, and slice red onion. Chop fresh herbs.
- Make dressing: Whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to reach a creamy consistency. Chill for 15 minutes.
- Assemble salad: Begin with a base of crispy rice, layer on sliced chicken, followed by diced vegetables and fresh herbs. Drizzle with tahini dressing.
Notes
Marinate the chicken a day ahead for more flavor. Customize vegetables based on what you have.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg