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, for garnish
- 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 by whisking together olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken and let it marinate for at least 30 minutes.
- Cook the marinated chicken on a preheated grill or skillet over medium-high heat for 6-8 minutes per side. Let it rest for 5 minutes before slicing.
- Crisp the rice by heating 1 tablespoon of oil in a non-stick skillet over medium heat, adding cooled rice, and pressing gently. Cook until golden and crispy, about 5-7 minutes.
- Prepare the vegetables by chopping cucumber, tomatoes, and red onion. Finely chop parsley or cilantro.
- Make the dressing by combining tahini, lemon juice, minced garlic, olive oil, and water in a small bowl, whisk until smooth.
- Assemble the salad by layering the crispy rice in a serving bowl, topping with sliced chicken, vegetables, and drizzling with tahini dressing.
Notes
Marinate chicken a day in advance for deeper flavor. Use day-old rice for an extra crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg