Chicken Shawarma Crispy Rice Salad
Chicken Shawarma Crispy Rice Salad
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons shawarma seasoning
For the Crispy Rice
- 3 cups cooked white rice, cooled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons cold water
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad Assembly
- 1 English cucumber, sliced into half-moons
- 1/2 cup dill pickles (gherkins), diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, toss the cubed chicken thighs with 2 tablespoons of olive oil and the shawarma seasoning until evenly coated.
⏱️ 5 min
- 3
Spread the cooled cooked white rice evenly in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently to combine and ensure the rice is coated.
⏱️ 5 min
- 4
Bake the rice for 20-25 minutes, stirring halfway through, until golden brown and crispy. Set aside.
⏱️ 25 min•🌡️ 400
- 5
While the rice is baking, prepare the creamy tahini dressing. In a blender or food processor, combine the tahini, fresh lemon juice, 2 tablespoons of olive oil, cold water, minced garlic, salt, and black pepper. Blend until completely smooth and creamy. If the dressing is too thick, add a little more cold water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 5 min
- 6
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from heat.
⏱️ 10 min
- 7
In a large mixing bowl, combine the sliced cucumber, diced pickles, halved cherry tomatoes, and thinly sliced red onion. Add the chopped fresh parsley.
⏱️ 5 min
- 8
Add the cooked chicken shawarma and the crispy rice to the bowl with the vegetables and herbs.
⏱️ 2 min
- 9
Pour the creamy tahini dressing generously over all the ingredients. Toss everything together until well combined and coated with the dressing.
⏱️ 3 min
- 10
Serve immediately and enjoy your vibrant Chicken Shawarma Crispy Rice Salad!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Crispy Rice Salad
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons shawarma seasoning
For the Crispy Rice
- 3 cups cooked white rice, cooled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons cold water
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad Assembly
- 1 English cucumber, sliced into half-moons
- 1/2 cup dill pickles (gherkins), diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, toss the cubed chicken thighs with 2 tablespoons of olive oil and the shawarma seasoning until evenly coated.
⏱️ 5 min - 3
Spread the cooled cooked white rice evenly in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently to combine and ensure the rice is coated.
⏱️ 5 min - 4
Bake the rice for 20-25 minutes, stirring halfway through, until golden brown and crispy. Set aside.
⏱️ 25 min•🌡️ 400 - 5
While the rice is baking, prepare the creamy tahini dressing. In a blender or food processor, combine the tahini, fresh lemon juice, 2 tablespoons of olive oil, cold water, minced garlic, salt, and black pepper. Blend until completely smooth and creamy. If the dressing is too thick, add a little more cold water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 5 min - 6
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from heat.
⏱️ 10 min - 7
In a large mixing bowl, combine the sliced cucumber, diced pickles, halved cherry tomatoes, and thinly sliced red onion. Add the chopped fresh parsley.
⏱️ 5 min - 8
Add the cooked chicken shawarma and the crispy rice to the bowl with the vegetables and herbs.
⏱️ 2 min - 9
Pour the creamy tahini dressing generously over all the ingredients. Toss everything together until well combined and coated with the dressing.
⏱️ 3 min - 10
Serve immediately and enjoy your vibrant Chicken Shawarma Crispy Rice Salad!