What is Chicken Shawarma Crispy Rice Salad made of?

Chicken Shawarma Crispy Rice Salad is made of spiced and marinated chicken thighs, crispy basmati rice, a fresh mix of herbs and vegetables like parsley, mint, cucumber, tomatoes, red onions, and a lemon tahini dressing that ties everything together. Each bite balances warmth, crunch, and brightness.

Can I make Chicken Shawarma Crispy Rice Salad ahead of time?

Yes, you can prepare each component in advance. Store the chicken, rice, veggies, and dressing separately. Assemble everything just before serving to keep the rice crispy and the vegetables fresh.

What’s the best rice to use for Chicken Shawarma Crispy Rice Salad?

The best rice to use is cold, day-old basmati rice. Freshly cooked rice tends to be too soft and sticky, but refrigerated rice crisps up beautifully when pan-fried.

How long should I marinate the chicken for Chicken Shawarma Crispy Rice Salad?

Ideally, marinate the chicken for at least one hour. For deeper flavor, marinate it overnight. The longer marination allows the spices and lemon juice to fully tenderize and flavor the meat.

Is there a substitute for tahini in Chicken Shawarma Crispy Rice Salad dressing?

If you don't have tahini, you can substitute it with Greek yogurt or even a light cashew cream for a different but still creamy and tangy dressing option.

Can I make a vegetarian version of Chicken Shawarma Crispy Rice Salad?

Absolutely! Swap the chicken for roasted chickpeas or seasoned tofu. Keep the same crispy rice and veggie base, and use the lemon tahini dressing to maintain that signature flavor profile.

Chicken Shawarma Crispy Rice Salad: 8 Simple Ideas To Love Now

Ingredients

For the Chicken Shawarma:

– Boneless, skinless chicken thighs

– Olive oil

– Ground cumin

– Paprika

– Turmeric

– Coriander

– Cinnamon

– Fresh garlic

– Lemon juice

– Salt and pepper

For the Crispy Rice:

– Cooked basmati rice (cooled)

– Olive oil

– Pinch of salt

For the Salad:

– Fresh parsley and mint

– Diced cucumber

– Cherry tomatoes, halved

– Red onion, thinly sliced

For the Lemon Tahini Dressing:

– Tahini

– Lemon juice

– Warm water

– Garlic

– Salt

Instructions

1. In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, garlic, lemon juice, salt, and pepper. Marinate chicken thighs for at least one hour.

2. Heat a skillet over medium-high heat, add a splash of olive oil, and cook the marinated chicken for 5–7 minutes per side until charred and cooked through. Let rest before slicing.

3. In another skillet, heat olive oil and press the cooled basmati rice into a thin layer. Cook undisturbed for 8–10 minutes until golden and crispy.

4. Chop fresh parsley, mint, cucumber, tomatoes, and red onions for the salad base.

5. Layer crispy rice at the bottom of a large serving bowl. Top with chopped herbs and veggies. Add sliced chicken shawarma on top.

6. In a small bowl, whisk tahini with lemon juice, warm water, minced garlic, and salt until creamy. Drizzle dressing over the salad.

7. Sprinkle with a bit of extra lemon juice and flaky salt before serving.

Notes

For a little extra flavor, add a pinch of sumac or za’atar before serving.

For a vegan version, swap the chicken for roasted chickpeas or crispy tofu.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salads
Method: Stovetop
Cuisine: Middle Eastern
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 720mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg

Keywords: Chicken Shawarma Crispy Rice Salad, Shawarma Salad, Crispy Rice Salad