Crispy Rice Mediterranean Chicken Salad

Preheat the oven to 400°F and place parchment paper over a large baking sheet.
Toss the cooked rice with the salt, pepper, paprika, oregano, garlic powder, and olive oil.
3 cups cooked rice, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon garlic powder, 1 tablespoon olive oil, 1 teaspoon paprika
Spread the seasoned rice out into an even layer onto the prepared baking sheet and bake for 30-35 minutes, stirring halfway through.
Remove the rice once it’s crispy and golden brown and set aside.

Mix the bite-sized chicken pieces with the salt, pepper, 1 tablespoon olive oil, turmeric, cumin, cinnamon, garlic powder, and paprika and place in the fridge to marinate for at least 20 minutes and up to 8 hours.
1 pound chicken breast, 3 tablespoons olive oil, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon ground turmeric, 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 tablespoons lemon juice
When ready to cook, heat 2 tablespoons of olive oil over medium-high heat in a medium skillet.
3 tablespoons olive oil
Once heated, add the chicken and cook for ~5 minutes, stirring occasionally until cooked through completely.
Set aside until you’re ready to assemble the salad.

In a mixing bowl, mix together all the ingredients for the dressing until well combined.
½ cup Greek yogurt, ⅓ cup tahini, 1 tablespoon honey, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper
Taste and adjust seasoning as necessary.

Place the vegetables (cucumber, tomato, red onion, pickle, & black olives) in a large salad or mixing bowl.
5 Persian or mini cucumbers, 1 tomato, ½ red onion, 3 dill pickle spears, ¼ cup sliced black olives
Top with the cooked chicken and tahini dressing and sprinkle on the fresh mint and crispy rice.
½ cup fresh mint
Toss everything together, serve, and enjoy!