Chicken Shawarma Crispy Rice Salad
A crunchy, flavorful salad featuring marinated chicken, crispy rice, fresh vegetables, and a creamy tahini dressing.
Ingredients
For the Chicken
- 1 lb chicken thighs or breasts Thighs are juicier; breasts are fine if not overcooked.
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
For the Salad
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
For the Dressing
- ¼ cup tahini
- 1 Juice of 1 lemon
- 1 clove garlic, minced
- 2 tbsp olive oil
- Water to thin dressing
Instructions
Marinate Chicken
- Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
Cook Chicken
- Grill or pan-sear until cooked through. Rest for 5 minutes, then slice.
Crisp Rice
- Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes.
Prepare Vegetables
- Dice cucumber, tomatoes, onion, and chop herbs.
Make Dressing
- Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes.
Assemble Salad
- Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing.
- Garnish with pickles if desired.
Notes
Crispy rice is best right before serving, but you can pre-cook chicken and chop veggies earlier. If you don't have tahini, use Greek yogurt for a tangy, creamy dressing.