Chicken Shawarma Crispy Rice Salad
Chicken Shawarma Crispy Rice Salad layers warm spiced chicken, golden crispy rice, fresh vegetables, and creamy tahini lemon dressing in one hearty bowl. It is a practical meal prep dinner or family-style salad when you want something fresh, filling, and organized.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Chef's Knife
- Cutting Board
Ingredients
- 1 lb chicken thighs or breasts
- 2 tablespoons olive oil for chicken
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- salt and pepper to taste
- 2 cups cooked rice cooled
- 1 cucumber diced
- 2 tomatoes chopped
- 1/2 red onion sliced
- fresh parsley or cilantro chopped, to taste
- 1/4 cup tahini
- 1 lemon juiced
- 1 clove garlic minced
- 2 tablespoons olive oil for dressing
- water to thin dressing
- salt to taste
Instructions
- Toss the chicken with olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat and cook the chicken until browned and it reaches 165°F in the thickest pieces.
- Transfer the chicken to a cutting board and let it rest for a few minutes before slicing or chopping.
- Add the cooled rice to the same skillet, press it into an even layer, and cook until the bottom turns golden and crisp.
- Flip or stir the rice in sections and continue cooking until several edges are toasted and crunchy.
- Whisk tahini, lemon juice, minced garlic, olive oil, salt, and enough water to make a smooth pourable dressing.
- Layer cucumber, tomatoes, red onion, herbs, crispy rice, and chicken in bowls, then drizzle with tahini dressing before serving.
Notes
Storage: Store cooked chicken and crispy rice in airtight containers for up to 4 days, and keep fresh vegetables separate for up to 3 days.
Reheating: Reheat chicken and rice in a skillet over medium heat for 4 to 6 minutes so the rice can crisp again.
Freezing: Freeze cooked chicken for up to 2 months, but skip freezing the salad vegetables, crispy rice, and tahini dressing.
Best Tips: Use cooled rice, a wide skillet, and enough space between chicken pieces for better browning and texture.
Variations: Add chickpeas, chopped romaine, mint, or a little cayenne in the seasoning for a different bowl each time.
Meal Prep: Pack chicken and rice together, vegetables separately, and dressing in a small lidded cup until ready to eat.