Chicken Shawarma Crispy Rice Salad​

Ingredients

Crispy Rice

• ½ cup (100 g) cooked jasmine rice ​
• ¾ tsp (3.5 mL) local butter, melted ​
• ¼ tsp (0.5 g) paprika ​
• ¼ tsp (1.5 g) salt

Chicken Shawarma

• 4 oz (113 g) boneless, skinless chicken thighs, cut into ½-inch pieces ​
• 1½ tsp (7 mL) local butter ​
• ½ tsp (1.25 g) ground turmeric ​
• ½ tsp (1.25 g) ground cumin ​
• ¼ tsp (0.6 g) ground cinnamon ​
• ¼ tsp (0.75 g) garlic powder ​
• ⅛ tsp (0.3 g) black pepper ​

Salad

• 1¼ (100 g) Persian cucumbers, thinly sliced ​
• ¼ cup (43 g) baby tomatoes, halved ​
• 2 tbsp (19 g) thinly sliced red onion ​
• ¾ (30 g) dill pickle, chopped ​
• 2 tbsp (5 g) chopped fresh cilantro ​

Creamy Lemon Tahini Dressing​

• ¼ cup (60 mL) plain local Greek yogurt
• 1 tbsp + 1 tsp (20 g) tahini ​
• 1 tbsp (15 mL) fresh lemon juice
• ½ garlic clove (4 g), minced ​
• ¼ tsp (1.25 g) kosher salt ​
• Optional: ¾–1½ tsp (5–10 mL) honey or maple syrup​