Chicken Shawarma Crispy Rice Salad
A fun and flavorful dish that combines spiced chicken, crispy rice, and fresh vegetables, topped with a creamy tahini dressing.
Ingredients
For the Salad
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil For marinating chicken and cooking rice
- 2 cups cooked rice Must be cooled
- 1 cucumber diced
- 2 tomatoes chopped
- ½ red onion sliced
- Fresh parsley or cilantro For garnish
For the Marinade
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
For the Tahini Dressing
- ¼ cup tahini
- 1 lemon Juice of
- 1 clove garlic, minced
- 2 tbsp olive oil
- Water to thin dressing Add as needed
Instructions
Marinate Chicken
- Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a bowl.
- Coat the chicken with this mixture and let it marinate for 30 minutes.
Cook Chicken
- Grill or pan-sear the marinated chicken until it is cooked through.
- Let it rest for 5 minutes, then slice it into pieces.
Crisp Rice
- Heat a skillet with 1 tablespoon of oil.
- Add the cooled rice and cook until it is golden and crunchy. Alternatively, you can crisp the rice in an air fryer at 400°F for 10 minutes.
Prepare Vegetables
- Dice the cucumber, chop the tomatoes, onion, and herbs.
Make Dressing
- In a bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and enough water to make the dressing creamy.
- Chill for 15 minutes to let the flavors blend.
Assemble Salad
- Layer the crispy rice on a large plate.
- Top it with the sliced chicken, vegetables, and herbs.
- Drizzle the tahini dressing over the top. You can add pickles for extra flavor, if you want.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for about 2-3 days. Keep the dressing separate until you're ready to eat.