Juicy Chicken Shawarma Crispy Rice Salad Recipe

This Juicy Chicken Shawarma Crispy Rice Salad is a vibrant and delicious dish that combines tender, flavorful chicken with crispy rice and a refreshing salad. The shawarma-inspired chicken is perfectly seasoned, while the crispy rice adds a delightful crunch. Toss it all together with a fresh, tangy salad and a zesty dressing for a balanced and satisfying meal. Whether you’re looking for a hearty lunch, dinner, or a show-stopping salad for a gathering, this recipe will become a new favorite.

Why You’ll Love This Recipe

This dish offers a beautiful blend of textures and flavors. The juicy, spiced chicken pairs perfectly with the crispy rice and fresh, crunchy vegetables. The warm shawarma seasoning on the chicken adds bold flavor, while the crispy rice gives a satisfying contrast to the tenderness of the chicken and the crunch of the salad. Topped with a refreshing dressing, this salad is filling, healthy, and so full of flavor. It’s a great way to enjoy the delicious flavors of shawarma in a lighter, more vibrant way.

Ingredients

For the Chicken Shawarma:

• 2 lbs chicken thighs, boneless and skinless (you can also use chicken breasts)
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3 garlic cloves, minced
• 2 tablespoons lemon juice
• Salt and pepper, to taste

For the Crispy Rice:

• 1 1/2 cups cooked white rice (preferably day-old rice for better crispiness)
• 2 tablespoons olive oil
• Salt, to taste

For the Salad:

• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken Shawarma:

1. Marinate the chicken: In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, allspice, minced garlic, lemon juice, salt, and pepper. Mix well to form a marinade. Add the chicken thighs, coating them evenly with the marinade. Cover and refrigerate for at least 30 minutes, preferably for 2-3 hours for more flavor.
2. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked. Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.

For the Crispy Rice:

1. Prepare the rice: If using day-old rice, break it up with your hands to remove clumps. If using fresh rice, cook it according to package instructions and let it cool.
2. Crisp the rice: Heat olive oil in a large non-stick skillet over medium-high heat. Add the rice to the skillet in an even layer and press it down with a spatula. Let it cook undisturbed for about 5-7 minutes until the bottom becomes crispy and golden. Flip the rice and cook for another 3-4 minutes, adding salt to taste. Once crispy, remove it from the pan and set aside.

For the Salad:

1. Prepare the salad ingredients: In a large bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, chopped parsley, and mint. If using, add crumbled feta cheese for extra creaminess.

For the Dressing:

1. Make the dressing: In a small bowl, whisk together olive oil, tahini, lemon juice, honey (or maple syrup), minced garlic, salt, and pepper until smooth. Adjust the seasoning to taste.

To Assemble the Salad:

1. Assemble the salad: In a large serving dish, start by layering the crispy rice at the bottom. Top it with the fresh salad mixture, followed by the sliced chicken shawarma.
2. Drizzle with dressing: Pour the tahini dressing over the top of the chicken, rice, and salad. Toss gently to combine, or leave it layered for a more visually striking presentation.
3. Serve: Serve immediately, garnished with extra fresh herbs or feta cheese if desired. This dish is perfect on its own or paired with pita bread or flatbreads on the side.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes (plus marination time for the chicken)
• Cook Time: 25 minutes
• Total Time: 40 minutes (excluding marination time)

Variations

• Vegetarian version: Swap the chicken for grilled or roasted vegetables like zucchini, bell peppers, and eggplant. You can also add chickpeas for a plant-based protein.
• Add some heat: For a spicy kick, add a dash of cayenne pepper or chili flakes to the chicken marinade or the dressing.
• Use quinoa: For a different grain, try using quinoa instead of rice for added protein and fiber.
• Add more toppings: Top the salad with olives, roasted nuts (like almonds or pistachios), or a drizzle of yogurt for extra flavor and texture.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The crispy rice may lose some of its crunch, but it will still taste great.
• Reheating: To reheat, heat the rice in a skillet to bring back some of its crispiness, and gently warm the chicken. You can also microwave the leftovers, though the rice won’t be as crispy.

FAQs

Can I use brown rice for the crispy rice?

Yes, you can use brown rice for the crispy rice. It may take a bit longer to crisp up, but it will still work great.

Can I make the chicken ahead of time?

Yes, you can marinate the chicken a day ahead of time for even more flavor. You can also cook and slice the chicken in advance, just warm it up before serving.

Can I use a different dressing for this salad?

Yes, you can use a simple lemon vinaigrette or yogurt-based dressing if you prefer a different flavor profile.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you ensure the tahini and other ingredients are gluten-free.

Can I add more vegetables to the salad?

Absolutely! Feel free to add other vegetables like bell peppers, carrots, or even avocado for extra flavor and nutrients.

Conclusion

The Juicy Chicken Shawarma Crispy Rice Salad is a vibrant and hearty meal that’s perfect for any occasion. With tender, spiced chicken, crispy rice, and a fresh, tangy salad, it’s a unique and flavorful dish that’s sure to please. Whether you’re looking for a light dinner or something to impress guests at a gathering, this salad has it all—delicious, satisfying, and packed with bold flavors.

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