Chicken Shawarma Crispy Rice Salad

A vibrant, mouthwatering dish with juicy marinated chicken served atop crispy rice and fresh vegetables, all drizzled with a creamy tahini dressing.

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Dinner, Main Course, Salad

Cuisine Middle Eastern

Servings 4 servings

Calories 450 kcal

Ingredients

For the Chicken

1 lb chicken thighs or breasts Tender and juicy for perfect bite-sized pieces.
2 tbsp olive oil Adds a rich flavor and helps in marinating the chicken.
2 tsp cumin Offers a warm, earthy aroma that elevates the dish.
1 tsp paprika Introduces a slight smokiness and vibrant color to the chicken.
1 tsp garlic powder Enhances the overall flavor profile with garlicky goodness.
½ tsp turmeric Infuses beautiful color and adds health benefits.
to taste salt & pepper Essential seasonings to bring out the flavors.

For the Salad

2 cups cooked rice (cooled) Base for the salad that gives it a satisfying texture.
1 cucumber, diced Crisp and refreshing; adds a refreshing crunch.
2 tomatoes, chopped Juicy and vibrant, adding color and nutrients.
½ red onion, sliced Offers a slight bite that complements the dish.
Fresh parsley or cilantro For garnish and a pop of freshness.

For the Dressing

¼ cup tahini Creaminess that binds the salad together.
1 Juice of lemon Brightens flavors with its zesty taste.
1 clove garlic, minced Adds a punch of flavor to the dressing.
2 tbsp olive oil Enhances the richness of the dressing.
to thin dressing water Achieves the perfect creamy consistency.

Instructions

Marinate Chicken

In a bowl, combine 2 tablespoons of olive oil, 2 teaspoons of cumin, 1 teaspoon of paprika, 1 teaspoon of garlic powder, ½ teaspoon of turmeric, and salt and pepper to taste. Mix well until the spices are well combined.
Coat the chicken thighs or breasts in the marinade, ensuring they are evenly covered. Let the chicken marinate for at least 30 minutes to absorb all the flavors.

Cook Chicken

When ready to cook, heat your grill or skillet over medium-high heat. Grill or pan-sear the marinated chicken until it’s cooked through, about 6-7 minutes per side depending on thickness.
Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.

Crisp Rice

To get that crispy texture in your rice, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the cooled, cooked rice and cook, pressing it down gently. Cook until the rice becomes golden and crunchy, about 5-7 minutes.
Alternatively, you can air fry the rice at 400°F for about 10 minutes for a healthier option.

Prepare Vegetables

While the chicken rests, take this time to prepare your vegetables. Dice the cucumber, chop the tomatoes, and slice the red onion.
Also, chop fresh parsley or cilantro for a refreshing garnish.

Make Dressing

In a medium bowl, combine ¼ cup of tahini, juice from 1 lemon, minced garlic clove, and 2 tablespoons of olive oil.
Whisk until creamy and smooth. If necessary, add a bit of water until you reach the desired consistency.
Allow the dressing to chill in the fridge for about 15 minutes to let the flavors meld together.

Assemble Salad

In a large serving bowl or platter, layer the crispy rice first, then top it with the sliced chicken, diced vegetables, and chopped herbs.
Finally, drizzle with the tahini dressing, and if desired, add some pickles for an extra crunch. Serve immediately and enjoy!

Notes

For an even richer flavor, marinate the chicken for a few hours or overnight if time allows. This salad is a great way to use up any leftover chicken or rice from a previous meal. If you prefer an even crispier texture, cook the rice in a thin layer to maximize the surface area that crisps up. Feel free to add other vegetables like bell peppers or avocados for additional flavors and textures.

Keyword Chicken Shawarma, Crispy Rice Salad, Easy Dinner, Healthy Salad, How to make Shawarma