Juicy Chicken Shawarma Crispy Rice Salad Recipe

Why You’ll Love This Recipe

Juicy Chicken Shawarma Crispy Rice Salad is a vibrant, texture-packed dish that brings together spiced, tender chicken, crispy golden rice, and a medley of fresh herbs and veggies. Topped with a creamy garlic or tahini dressing, it’s a bold and balanced meal perfect for lunch, dinner, or meal prep with Middle Eastern flair.

ingredients

this Recipe

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

For the chicken shawarma:
boneless, skinless chicken thighs
olive oil
lemon juice
garlic (minced)
ground cumin
paprika
turmeric
ground coriander
cinnamon
cayenne pepper (optional)
salt
black pepper

For the crispy rice:
cooked and chilled rice (jasmine or basmati)
olive oil or butter
salt

For the salad:
cucumber (diced)
cherry tomatoes (halved)
red onion (thinly sliced)
fresh parsley
fresh mint
romaine or mixed greens (chopped)
feta cheese (crumbled)
optional: pickled red onions or radishes

For the dressing:
Greek yogurt or tahini
lemon juice
garlic (grated or minced)
olive oil
salt
water (to thin, if needed)

directions

Marinate and cook the chicken:
In a bowl, mix olive oil, lemon juice, garlic, and spices.
Add chicken and marinate for at least 30 minutes (up to overnight).
Cook in a skillet or grill pan over medium-high heat for 5–6 minutes per side until charred and cooked through. Let rest, then slice.

Make the crispy rice:
In a nonstick skillet, heat olive oil or butter over medium heat.
Add chilled rice, press down lightly with a spatula, and cook undisturbed for 5–7 minutes until golden and crispy. Flip in sections to crisp other sides.

Make the dressing:
Whisk together yogurt or tahini, lemon juice, garlic, olive oil, and salt. Add water to reach desired consistency.

Assemble the salad:
In a large bowl or platter, layer crispy rice, greens, tomatoes, cucumber, onion, and herbs.
Top with sliced chicken, feta, and a drizzle of dressing. Garnish with pickled onions if using.

Servings and timing

This recipe yields 4 servings.
Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 15–20 minutes
Total time: 1 hour 10 minutes

Variations

Swap chicken for grilled halloumi or chickpeas for a vegetarian version.
Add avocado or roasted sweet potatoes for a heartier bowl.
Use bulgur or quinoa instead of rice.
Top with toasted pine nuts or crispy chickpeas for extra crunch.
Add a drizzle of hot sauce or harissa for heat.

storage/reheating

Store components separately in airtight containers in the fridge for up to 4 days.
Reheat chicken and rice in a skillet or microwave before assembling.
Dressing will keep for up to 1 week refrigerated.

FAQs

Can I use store-bought shawarma seasoning?
Yes, about 1–2 tablespoons will work in place of the spice blend.

Why does the rice need to be chilled?
Cold rice crisps up better and avoids getting mushy when pan-fried.

Is this salad served warm or cold?
A mix of warm chicken, crispy rice, and cold veggies makes for the perfect contrast.

Can I meal prep this recipe?
Yes, store everything separately and assemble just before eating for best texture.

What’s the best rice for crisping?
Day-old jasmine or basmati rice works best for golden, crunchy results.

Conclusion

Juicy Chicken Shawarma Crispy Rice Salad is a bold, fresh, and satisfying meal bursting with flavor and texture in every bite. It’s a colorful combination of crisp, creamy, and spiced ingredients that’s easy to customize and sure to become a repeat favorite in your kitchen.

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