Description
This Chicken Shawarma Crispy Rice Salad is a flavor-packed, crunchy, and vibrant dish featuring spiced chicken, golden crispy rice, and a rainbow of fresh veggies. Perfect for meal prep or a show-stopping lunch, it combines Middle Eastern spices with bold textures for a crave-worthy bowl! Keywords: Chicken Shawarma Salad, Crispy Rice Salad, Middle Eastern Salad, Meal Prep Salad, Flavorful Chicken Salad
Ingredients
Units
Scale
- For the Chicken:
- 2 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1/2 lemon
- For the Crispy Rice:
- 2 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons olive oil or butter
- Pinch of salt
- For the Salad:
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pine nuts or slivered almonds (optional)
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, toss the chicken with olive oil, spices, salt, pepper, and lemon juice. Let marinate for at least 20 minutes.
- Cook the Chicken: Grill or pan-sear the chicken over medium-high heat for 5-6 minutes per side, or until cooked through. Let rest, then slice thinly.
- Crisp the Rice: Heat oil or butter in a nonstick pan over medium heat. Spread the cooked rice into a thin layer and cook without stirring for 5-8 minutes until the bottom is golden and crispy. Stir and crisp again if desired. Season with a pinch of salt.
- Prepare the Salad: In a large bowl, toss cucumber, tomatoes, red onion, parsley, mint, and feta (if using).
- Make the Dressing: Whisk together olive oil, lemon juice, tahini, honey, salt, and pepper until smooth.
- Assemble: Layer crispy rice on a platter or large bowl. Top with salad mixture, sliced shawarma chicken, and sprinkle with nuts if using. Drizzle with dressing just before serving.
Notes
- Use a mix of brown rice and white rice for extra texture!
- To make it vegetarian, swap chicken for chickpeas seasoned with shawarma spices.
- For a spicy kick, add a drizzle of harissa or sriracha.
Nutrition
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
