Description
Chicken Shawarma Crispy Rice Salad is a vibrant and satisfying dish that brings the bold flavors of Middle Eastern cuisine to your table. This easy recipe features marinated chicken served atop golden, crispy rice, complemented by fresh vegetables and a tangy tahini dressing. Perfect for busy weeknights, meal prep, or entertaining guests, this colorful salad is not only delicious but also nutritious, making it an ideal choice for a wholesome dinner. With its delightful blend of textures and flavors, this Chicken Shawarma Crispy Rice Salad will impress anyone who tries it!
Ingredients
Scale
- 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
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing
Instructions
- Marinate Chicken: In a bowl, combine olive oil and spices. Coat chicken thoroughly and let marinate for 30 minutes.
- Cook Chicken: Grill or pan-sear chicken for 5-7 minutes per side until fully cooked. Let rest before slicing.
- Crisp Rice: In a skillet with oil over medium heat, add cooled rice and cook until golden brown and crunchy.
- Prepare Vegetables: Dice cucumber and tomatoes; slice red onion; chop herbs.
- Make Dressing: Whisk tahini, lemon juice, minced garlic, olive oil, and water to desired consistency.
- Assemble Salad: Layer crispy rice in a serving dish; top with sliced chicken, vegetables, herbs, and drizzle with dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling/Pan-searing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg