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Various protein variations of Chicken Shawarma Crispy Rice Salad, including chicken, lamb, and tofu

Chicken Shawarma Crispy Rice Salad: A Delicious Fusion of Flavors and Textures

A delicious and healthy fusion dish that combines the savory flavors of chicken shawarma, crispy rice, and fresh vegetables. Topped with a creamy lemon-tahini dressing, this vibrant Chicken Shawarma Crispy Rice Salad is a perfect balance of textures and flavors that will satisfy your taste buds. Easy to prepare, this dish can be served as a main course or as a side for any meal.

  • Total Time: 35 minutes (not including marinating time)
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 lb chicken breast (boneless, skinless)

  • 1 cup cooked rice (Jasmine or Basmati)

  • 1 cucumber, diced

  • 1 tomato, diced

  • 1/2 red onion, thinly sliced

  • 2 cups lettuce, shredded

  • 1/4 cup fresh parsley, chopped

  • 2 tbsp tahini

  • 2 tbsp lemon juice

  • 3 cloves garlic, minced

  • 2 tbsp olive oil

  • Shawarma spices: 1 tsp cumin, 1 tsp paprika, 1 tsp coriander, 1/2 tsp turmeric, 1/4 tsp cinnamon

  • Salt and pepper to taste

  • Pomegranate seeds (optional)

  • Sumac (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, lemon juice, minced garlic, and shawarma spices. Add chicken breasts and coat evenly. Marinate for at least 1 hour (overnight for best results).

  2. Cook the Chicken: Grill or pan-sear the chicken for 6-8 minutes on each side until fully cooked. Let it rest for a few minutes, then shred it into bite-sized pieces.

  3. Crisp the Rice: In a pan, heat olive oil over medium heat. Add the cooked rice and press it down to form a thin layer. Cook for 4-5 minutes until golden and crispy, then flip to crisp the other side.

  4. Prepare the Salad: While the rice crisps, prepare the fresh vegetables by dicing the cucumber, tomato, and slicing the red onion. Chop the lettuce and parsley.

  5. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and pepper. Thin the dressing with water if needed.

  6. Assemble the Salad: In a large bowl, layer the crispy rice at the bottom, top with shredded chicken, fresh vegetables, and drizzle with tahini dressing. Garnish with parsley, sumac, and pomegranate seeds if desired.

  7. Serve: Serve immediately, or refrigerate for later. Enjoy!

Notes

    • For a vegetarian version, substitute chicken with tofu, tempeh, or chickpeas.

    • Make the crispy rice fresh to retain its texture; however, you can prepare it ahead and reheat it in a skillet.

    • The salad can be stored in the fridge for up to 2-3 days.

  • Author: Alexander Jai
  • Prep Time: 15 minutes (not including marinating time)
  • Cook Time: 20 minutes
  • Category: Main Course, Salad
  • Method: Grilling, Pan-Searing, Stir-Frying
  • Cuisine: Middle Eastern, Fusion
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal per serving (approximate)
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 70mg

Keywords: Chicken Shawarma, Crispy Rice Salad, Middle Eastern Salad, Healthy Salad, Shawarma Salad, Quick Dinner, Flavorful Salad, Easy Salad