Refreshing Shawarma Salad for Summer

Prepare crispy rice by mixing cooked rice with olive oil, garlic powder, paprika, and mixed herbs, then crisp in a pan or oven until golden.

Marinate chicken with garlic, olive oil, yogurt, garlic powder, onion powder, paprika, chili flakes, salt, and pepper for at least 30 minutes.

Cook marinated chicken in a skillet or grill until fully done and slightly charred.

Chop salad vegetables including lettuce, onion, tomato, cucumber, pickles, mint, parsley, and green onion.

Make sauce by whisking together olive oil, Greek yogurt, lemon juice, tahini, sumac, garlic, salt, and pepper until smooth.

Assemble salad by combining chopped vegetables, cooked chicken, and crispy rice in a bowl, then drizzle with sauce and toss gently.