Crispy Rice Chicken Shawarma Salad
Crispy Rice Chicken Shawarma Salad
Ingredients
For the Crispy Rice
- 125 g cooked white rice
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
For the Chicken Shawarma
- 400 g chicken breast, cubed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Shawarma White Sauce Dressing
- 125 g Greek yogurt
- 1/2 tablespoon low fat mayonnaise
- 1 garlic cloves, minced
- 1/4 lemon juice
- 1 teaspoon sweetener
- to taste salt
- to taste pepper
- as needed water, to adjust thickness
For the Salad Assembly
- 2 cucumbers, large, chopped
- 1/2 red onion, sliced
- as needed pickles, chopped
- 2 cups cherry tomatoes
- as needed parsley, chopped
- as needed green onion, sliced, for garnish
Instructions
- 1
Preheat your oven to 370°F (188°C).
⏱️ 10 min•🌡️ 370
- 2
In a bowl, combine the cooked white rice, chili oil, sesame oil, and soy sauce. Mix thoroughly until the rice is evenly coated.
⏱️ 3 min
- 3
Spread the seasoned rice evenly in a single layer on a baking sheet. Bake in the preheated oven for 35-40 minutes, stirring occasionally, until the rice is crispy.
⏱️ 40 min•🌡️ 370
- 4
While the rice is baking, cube the raw chicken breast. In a separate bowl, marinate the cubed chicken with garlic powder, cumin, cinnamon, salt, and black pepper. Mix well to ensure all chicken pieces are coated.
⏱️ 7 min
- 5
Cook the marinated chicken in an air fryer or oven until the largest piece is fully cooked through and golden brown. This typically takes about 10-15 minutes in an air fryer at 375°F (190°C) or 20-25 minutes in an oven at 400°F (200°C).
⏱️ 15 min
- 6
Prepare the shawarma white sauce dressing: In a blender or small food processor, combine the Greek yogurt, low fat mayonnaise, garlic cloves, lemon juice, and sweetener. Blend until smooth. Add water as needed to achieve your desired thickness. Season with salt and pepper to taste.
⏱️ 5 min
- 7
In a large mixing bowl, combine the crispy rice, cooked chicken, chopped cucumbers, sliced red onions, chopped pickles, cherry tomatoes, and chopped parsley.
⏱️ 5 min
- 8
Pour the prepared shawarma white sauce dressing over all the ingredients in the large bowl and mix well to combine.
⏱️ 2 min
- 9
Serve immediately, garnished with sliced green onions if desired. This dish is best enjoyed right away as the rice will rehydrate and lose its crispiness if left for too long.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Chicken Shawarma Salad
For the Crispy Rice
- 125 g cooked white rice
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
For the Chicken Shawarma
- 400 g chicken breast, cubed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Shawarma White Sauce Dressing
- 125 g Greek yogurt
- 1/2 tablespoon low fat mayonnaise
- 1 garlic cloves, minced
- 1/4 lemon juice
- 1 teaspoon sweetener
- to taste salt
- to taste pepper
- as needed water, to adjust thickness
For the Salad Assembly
- 2 cucumbers, large, chopped
- 1/2 red onion, sliced
- as needed pickles, chopped
- 2 cups cherry tomatoes
- as needed parsley, chopped
- as needed green onion, sliced, for garnish
Instructions
- 1
Preheat your oven to 370°F (188°C).
⏱️ 10 min•🌡️ 370 - 2
In a bowl, combine the cooked white rice, chili oil, sesame oil, and soy sauce. Mix thoroughly until the rice is evenly coated.
⏱️ 3 min - 3
Spread the seasoned rice evenly in a single layer on a baking sheet. Bake in the preheated oven for 35-40 minutes, stirring occasionally, until the rice is crispy.
⏱️ 40 min•🌡️ 370 - 4
While the rice is baking, cube the raw chicken breast. In a separate bowl, marinate the cubed chicken with garlic powder, cumin, cinnamon, salt, and black pepper. Mix well to ensure all chicken pieces are coated.
⏱️ 7 min - 5
Cook the marinated chicken in an air fryer or oven until the largest piece is fully cooked through and golden brown. This typically takes about 10-15 minutes in an air fryer at 375°F (190°C) or 20-25 minutes in an oven at 400°F (200°C).
⏱️ 15 min - 6
Prepare the shawarma white sauce dressing: In a blender or small food processor, combine the Greek yogurt, low fat mayonnaise, garlic cloves, lemon juice, and sweetener. Blend until smooth. Add water as needed to achieve your desired thickness. Season with salt and pepper to taste.
⏱️ 5 min - 7
In a large mixing bowl, combine the crispy rice, cooked chicken, chopped cucumbers, sliced red onions, chopped pickles, cherry tomatoes, and chopped parsley.
⏱️ 5 min - 8
Pour the prepared shawarma white sauce dressing over all the ingredients in the large bowl and mix well to combine.
⏱️ 2 min - 9
Serve immediately, garnished with sliced green onions if desired. This dish is best enjoyed right away as the rice will rehydrate and lose its crispiness if left for too long.
⏱️ 1 min