Chicken Shawarma Crispy Rice Salad
This colorful salad combines aromatic Middle Eastern spices with crispy rice for a delightful texture contrast. The shawarma-seasoned chicken pairs perfectly with fresh vegetables and a zesty lemon-ta
25
Prep Time
35
Cook Time
60
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This colorful salad combines aromatic Middle Eastern spices with crispy rice for a delightful texture contrast. The shawarma-seasoned chicken pairs perfectly with fresh vegetables and a zesty lemon-tahini dressing for a complete meal that's both healthy and satisfying.
Ingredients
Instructions
Step 1
1. In a large bowl, combine chicken with 1 tbsp olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Mix well to coat. Cover and refrigerate for 15 minutes.
Step 2
2. Heat a large skillet over medium-high heat. Add remaining 1 tbsp olive oil. Once hot, add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from heat and let rest for 5 minutes, then slice into strips.
Step 3
3. In the same skillet, add the cooled rice in an even layer. Cook over medium heat for 8-10 minutes without stirring until the bottom becomes golden and crispy. Flip in sections and cook the other side for 3-4 minutes. Remove from heat.
Step 4
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, 2 tbsp olive oil, and 2 tbsp water until smooth. Add more water if needed to reach pourable consistency. Season with salt and pepper.
Step 5
5. In a large serving bowl, layer crispy rice, sliced chicken, cucumber, tomatoes, red onion, and herbs. Drizzle with tahini dressing just before serving.
You Must Know
- ✓For extra crispy rice, spread cooked rice on a baking sheet and refrigerate uncovered for 1-2 hours before cooking
- ✓Let the chicken rest after cooking to keep it juicy and tender
- ✓Toast your spices in the skillet for 30 seconds before adding oil for enhanced flavor
Chef's Notes
For extra crispy rice, spread cooked rice on a baking sheet and refrigerate uncovered for 1-2 hours before cooking
Let the chicken rest after cooking to keep it juicy and tender
Toast your spices in the skillet for 30 seconds before adding oil for enhanced flavor
Serving Suggestions
Serve this salad warm or at room temperature for lunch or dinner. It pairs beautifully with warm pita bread, hummus, or a side of pickled vegetables. Perfect for meal prep or casual entertaining.
Nutritional Info (Per Serving)
485
Calories
28g
Protein
38g
Carbs
25g
Fat
Tags
Lily
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More Dinner Recipes
Chicken Shawarma Crispy Rice Salad
This colorful salad combines aromatic Middle Eastern spices with crispy rice for a delightful texture contrast. The shawarma-seasoned chicken pairs perfectly with fresh vegetables and a zesty lemon-ta
Ingredients (19)
Instructions
- In a large bowl, combine chicken with 1 tbsp olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Mix well to coat. Cover and refrigerate for 15 minutes.
- Heat a large skillet over medium-high heat. Add remaining 1 tbsp olive oil. Once hot, add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from heat and let rest for 5 minutes, then slice into strips.
- In the same skillet, add the cooled rice in an even layer. Cook over medium heat for 8-10 minutes without stirring until the bottom becomes golden and crispy. Flip in sections and cook the other side for 3-4 minutes. Remove from heat.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, 2 tbsp olive oil, and 2 tbsp water until smooth. Add more water if needed to reach pourable consistency. Season with salt and pepper.
- In a large serving bowl, layer crispy rice, sliced chicken, cucumber, tomatoes, red onion, and herbs. Drizzle with tahini dressing just before serving.
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