Description
A vibrant and satisfying salad featuring warmly spiced chicken, golden crispy rice, and fresh vegetables tossed in a creamy, tangy dressing.
Ingredients
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500 g (1 lb) boneless, skinless chicken thighs or chicken breast
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon ground paprika
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1 teaspoon ground coriander
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1 teaspoon garlic powder
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½ teaspoon ground turmeric
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½ teaspoon ground black pepper
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¾ teaspoon salt
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½ teaspoon ground cinnamon
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Juice of 1 lemon, divided
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2 cups cooked long-grain rice
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2 tablespoons olive oil (for rice)
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1 cup cherry tomatoes, halved
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1 large cucumber, diced
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½ small red onion, thinly sliced
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½ cup chopped fresh parsley
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½ cup chopped fresh mint
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¾ cup plain Greek yogurt
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1 tablespoon tahini
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1 small garlic clove, grated
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½ teaspoon salt (for dressing)
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2–3 tablespoons water
Instructions
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Mix olive oil, spices, salt, and half the lemon juice. Coat the chicken evenly and marinate for at least 30 minutes.
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Cook the chicken in a hot skillet over medium-high heat for 5–7 minutes per side until fully cooked. Rest and slice.
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Heat olive oil in a pan, add cooked rice, season, and cook until golden and crispy.
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Whisk Greek yogurt, tahini, remaining lemon juice, garlic, salt, and water to make the dressing.
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Combine vegetables, crispy rice, and chicken in a large bowl. Drizzle with dressing and toss gently.
Notes
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Use cold, leftover rice for the crispiest results.
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Adjust lemon and salt to taste before serving.
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Store components separately for best meal-prep results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes