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Chicken Shawarma Crispy Rice Salad

Savory Chicken Shawarma Crispy Rice Salad for Flavor Lovers

This Chicken Shawarma Crispy Rice Salad is a delightful blend of juicy spiced chicken, crispy rice, fresh vegetables, and creamy tahini dressing.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs or Breasts Choose thighs for juiciness, or breasts for a leaner option.
  • ¼ cup Olive Oil Swap with avocado oil if desired.
  • 1 tablespoon Cumin Adds earthy warmth.
  • 1 tablespoon Paprika Smoked paprika adds depth.
  • 1 tablespoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Turmeric Omit if not available.
  • to taste Salt & Pepper Essential seasonings.
For the Rice
  • 3 cups Cooked Rice (cooled) Sushi or jasmine rice works great.
For the Vegetables
  • 1 medium Cucumber Adds a refreshing crunch.
  • 1 cup Tomatoes Grape or cherry tomatoes are preferable.
  • ½ medium Red Onion Can substitute with green onions.
  • ½ cup Parsley or Cilantro Fresh herbs for garnish.
For the Dressing
  • ¼ cup Tahini Star of the creamy dressing.
  • 1 tablespoon Lemon Juice Can substitute with lime juice.
  • 1 clove Garlic Minced for depth.
  • to taste Water For consistency.

Equipment

  • skillet
  • Grill or Skillet for Chicken
  • mixing bowls

Method
 

Preparation Steps
  1. Mix ¼ cup of olive oil, 1 tablespoon each of cumin, paprika, garlic powder, turmeric, and salt along with pepper in a bowl. Coat chicken in marinade and marinate for at least 30 minutes.
  2. Preheat grill or skillet over medium-high heat. Cook marinated chicken for 6-8 minutes per side until reaching 165°F. Allow chicken to rest for 5 minutes before slicing.
  3. In a skillet, heat 1 tablespoon of olive oil, add 3 cups of cooled cooked rice. Cook for 8-10 minutes, pressing down to crisp until golden.
  4. Dice cucumber, chop tomatoes, slice red onion, and chop parsley or cilantro. Mix veggies in a bowl.
  5. Whisk together tahini, lemon juice, minced garlic, and 2 tablespoons of olive oil. Gradually add water until desired consistency is achieved. Chill dressing for 15 minutes.
  6. On a platter, layer crispy rice, top with sliced chicken, fresh veggies, and herbs. Drizzle with tahini dressing and gently toss. Garnish with pickles if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 750mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Marinate chicken for at least 30 minutes. Use cooled, day-old rice for best texture. Chill dressing for enhanced flavors. Assemble salad just before serving for freshness.

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