Description

This Juicy Chicken Shawarma Crispy Rice Salad is loaded with spiced, tender chicken, crunchy veggies, crispy golden rice, and a creamy garlic yogurt dressing. It’s everything you love about a shawarma wrap—deconstructed and served up in a fresh, flavorful salad bowl. Perfect for meal prep, lunch, or a hearty dinner!

Ingredients

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For the Chicken Shawarma:

1 lb boneless, skinless chicken thighs

2 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground coriander

1/2 tsp turmeric

1/4 tsp cinnamon

1/4 tsp cayenne pepper (optional)

1/2 tsp salt

1/4 tsp black pepper

For the Crispy Rice:

2 cups cooked jasmine or basmati rice (chilled or day-old works best)

1–2 tbsp olive oil

Pinch of salt

For the Salad:

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, thinly sliced

1/4 cup chopped fresh parsley or cilantro

1/4 cup crumbled feta cheese (optional)

Lemon wedges, for serving

For the Garlic Yogurt Sauce:

1/2 cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp olive oil

1 small clove garlic, grated

Salt and pepper, to taste

Water, to thin if needed

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Instructions

Marinate the chicken:

In a bowl, combine olive oil, lemon juice, garlic, and all spices. Add chicken thighs and toss to coat. Marinate for at least 30 minutes (or overnight for best flavor).

Cook the chicken:

Heat a skillet over medium-high heat. Cook chicken 4–5 minutes per side, or until nicely browned and cooked through. Let rest, then slice.

Make the crispy rice:

Heat olive oil in a nonstick or cast iron skillet over medium heat. Add rice in an even layer. Cook without stirring for 5–7 minutes, pressing down slightly, until the bottom is crispy. Season lightly with salt. Flip or stir once for extra texture.

Make the sauce:

Mix yogurt, lemon juice, olive oil, garlic, salt, and pepper. Thin with a little water if needed for drizzling.

Assemble the salad:

In a large bowl or individual bowls, layer crispy rice, chopped veggies, and sliced chicken. Drizzle with garlic yogurt sauce and top with parsley, feta (if using), and a squeeze of lemon.

Notes

Use rotisserie chicken for a shortcut—just season and warm it up in a skillet.
Make it dairy-free by swapping yogurt for tahini or a plant-based yogurt.

Add pickled onions or hummus for an extra punch of flavor.