Chicken Shawarma Crispy Rice Salad (Printable)

Spiced chicken, crispy rice, and fresh vegetables with creamy tahini dressing

# What You'll Need:

→ Chicken Shawarma

01 - 1.1 lbs boneless, skinless chicken thighs, cut into strips
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 ½ tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - ½ tsp ground turmeric
08 - ½ tsp ground cinnamon
09 - ¼ tsp cayenne pepper
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon

→ Crispy Rice

13 - 2 cups cooked basmati rice, cooled
14 - 2 tbsp olive oil
15 - ½ tsp salt

→ Salad Components

16 - 1 cup cherry tomatoes, halved
17 - 1 large cucumber, diced
18 - ½ small red onion, thinly sliced
19 - 1 cup fresh parsley, chopped
20 - ½ cup fresh mint leaves, chopped
21 - ½ cup pomegranate seeds

→ Yogurt-Tahini Dressing

22 - ½ cup plain Greek yogurt
23 - 2 tbsp tahini
24 - 1 tbsp lemon juice
25 - 1 clove garlic, grated
26 - 1 tbsp olive oil
27 - Salt and pepper to taste

# Directions:

01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and coat thoroughly. Cover and refrigerate for 20 minutes to 2 hours for optimal flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and emulsified. Refrigerate until ready to serve.
03 - Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice evenly across the pan, sprinkle with salt, and press lightly. Cook undisturbed for 7-10 minutes until a golden crust forms. Flip and crisp additional edges, then transfer to a plate.
04 - Heat a drizzle of oil in the skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until deeply browned and cooked through with crispy edges.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large bowl. Add warm crispy rice and shawarma chicken. Drizzle with yogurt-tahini dressing and toss gently to combine. Serve immediately.

# Expert Advice:

01 -
  • The contrast between warm spiced chicken and cool tangy dressing hits every craving
  • Crispy rice adds this incredible texture that makes salad feel like a proper meal
  • It comes together faster than delivery but tastes like you spent hours at the stove
02 -
  • The crispy rice loses its crunch if it sits too long in the dressing, so dress everything right before serving
  • Chicken thighs need space to sear properly, so work in batches rather than overcrowding the pan
  • The dressing thickens as it sits, so add a splash of water if it needs loosening before you drizzle
03 -
  • Grate the garlic directly into the yogurt mixture for the smoothest texture without any harsh chunks
  • Let the marinated chicken sit at room temperature for 20 minutes before cooking for more even searing
  • Sprinkle flaky sea salt over the whole bowl right before serving for little pops of salty crunch

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