Chicken Shawarma Crispy Rice Salad Recipe
A flavorful Chicken Shawarma Crispy Rice Salad combining marinated and grilled chicken with crunchy golden rice, fresh vegetables, and a creamy tahini dressing for a delicious Middle Eastern-inspired meal.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken Marinade
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
Salad Components
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro, chopped
Tahini Dressing
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing (about 2-4 tbsp)
Instructions
- Marinate Chicken: In a bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thighs or breasts thoroughly with the spice mixture. Cover and marinate in the refrigerator for 30 minutes to infuse the flavors.
- Cook Chicken: Grill the marinated chicken over medium heat or pan-sear in a skillet until fully cooked through and juices run clear, about 6-8 minutes per side depending on thickness. Remove from heat and let rest for 5 minutes, then slice into strips.
- Crisp Rice: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cooled cooked rice and press it down slightly. Cook, stirring occasionally, until the rice is golden and crispy. Alternatively, spread the rice in an air fryer basket and crisp at 400°F (204°C) for about 10 minutes. Set aside to cool slightly.
- Prepare Vegetables: Dice the cucumber and tomatoes, slice the red onion thinly, and chop fresh parsley or cilantro. Set aside.
- Make Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to achieve a smooth, creamy consistency. Chill the dressing in the fridge for 15 minutes to allow flavors to meld.
- Assemble Salad: In a serving dish, spread the crispy rice evenly. Layer the sliced chicken over the rice, followed by the diced vegetables and chopped herbs. Drizzle the chilled tahini dressing over the top. Garnish with pickles if desired and serve immediately.
Notes
- Use either chicken thighs for juicier meat or breasts for leaner protein based on preference.
- The crispy rice adds a wonderful texture contrast to the soft chicken and vegetables.
- Adjust the dressing thickness by adding water gradually until desired consistency is reached.
- If you prefer, toasted pine nuts or sliced almonds can be sprinkled over the salad for extra crunch.
- Leftovers can be stored separately to keep the rice crispy and reheated gently on the stovetop.
Keywords: Chicken Shawarma, Crispy Rice Salad, Middle Eastern Salad, Tahini Dressing, Grilled Chicken, Healthy Salad
