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–+ servings
Chicken Shawarma Crispy Rice Salad

Chicken Shawarma Crispy Rice Salad: A Flavor-Packed Delight

Experience the vibrant flavors of Chicken Shawarma Crispy Rice Salad, a healthy and satisfying dish packed with Middle Eastern spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs or Breasts Thighs are juicier and more flavorful.
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 tablespoon Cumin Add warmth and depth.
  • 1 teaspoon Paprika Smoked paprika enhances the flavor.
  • 1 teaspoon Garlic Powder Fresh garlic is a great alternative.
  • 1 teaspoon Turmeric Can be omitted if necessary.
  • Salt and Pepper Season to taste.
For the Salad
  • 2 cups Cooked Rice (Cooled) Short grain preferred for crispiness.
  • 1 cup Cucumber (Diced) Swap with bell pepper if desired.
  • 1 cup Tomatoes (Chopped) Cherry tomatoes are a sweet alternative.
  • 1 small Red Onion (Sliced) Use green onions for a milder taste.
  • 1/4 cup Fresh Parsley or Cilantro Interchange as desired.
For the Dressing
  • 3 tablespoons Tahini Almond butter can be used for variation.
  • 1 tablespoon Lemon Juice Lime juice is a great alternative.
  • 1 clove Garlic (Minced) Enhances the flavor of the dressing.
  • Water To thin dressing as needed.

Equipment

  • Skillet
  • mixing bowl
  • Grill or Skillet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper to form a paste. Coat chicken and marinate for at least 30 minutes.
  2. Preheat grill or skillet and cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
  3. Heat olive oil in a skillet and add cooled rice. Cook until golden brown and crispy, about 8-10 minutes, stirring occasionally.
  4. Prepare the vegetables, dicing cucumber and chopping tomatoes and red onion. Place in a bowl with chopped herbs.
  5. Whisk together tahini, lemon juice, minced garlic, and olive oil. Gradually add water to reach desired consistency. Chill for 15 minutes.
  6. Assemble the salad with crispy rice base, topped with chicken, vegetables, and dressing. Toss gently to combine.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store components separately for freshness. Marinade the chicken for deeper flavors and ensure crispy rice for texture.

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