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Chicken Shawarma Crispy Rice Salad

Close-up of a chicken shawarma crispy rice salad bowl with seasoned chicken, yellow rice, fresh salad, and white sauce drizzle.
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Make this flavorful Chicken Shawarma Crispy Rice Salad for a satisfying meal combining spiced chicken, fresh vegetables, and perfectly textured crispy rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon shawarma seasoning blend (cumin, coriander, turmeric, paprika, garlic powder, ginger powder, cayenne)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked medium-grain rice (day-old rice works best)
  • 1/4 cup neutral oil for frying
  • 4 cups mixed greens (romaine, butter lettuce)
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • For the Tahini Dressing: 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic (minced), 3-5 tablespoons cold water, salt to taste

Instructions

  1. Prepare the Chicken Shawarma: In a bowl, combine the chicken pieces with yogurt, lemon juice, olive oil, shawarma seasoning blend, salt, and pepper. Mix well. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary). Cook for 5-7 minutes per side until browned and cooked through. Set aside.
  3. Make the Crispy Rice: Heat the neutral oil in a non-stick skillet over medium heat. Press the cooked rice firmly into the hot oil, forming a thin, even layer. Cook undisturbed for 8-12 minutes until the bottom is deep golden brown and crispy.
  4. Flip the Rice: Place a plate over the skillet and carefully invert the rice cake onto the plate. Slide the rice back into the skillet, crispy side up, and cook for another 2-3 minutes to heat through. Break the rice into large, textured pieces.
  5. Prepare the Tahini Dressing: Whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Slowly whisk in cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  6. Assemble the Salad: In a large bowl, gently toss the mixed greens, cucumber, tomato, red onion, and parsley. Drizzle lightly with a small amount of the tahini dressing and toss to coat.
  7. Serve: Divide the salad mixture among serving bowls. Top each portion with a generous serving of the cooked chicken shawarma. Place several pieces of the restaurant style crispy bottom rice next to or over the chicken. Drizzle the remaining tahini dressing over the entire dish.

Notes

  • For faster cooking, you can air fry the marinated chicken at 375°F (190°C) for 15-20 minutes, shaking halfway through.
  • If you prefer a different base, substitute the crispy rice with toasted pita chips or warm couscous.
  • Add a squeeze of fresh lemon over the finished salad for brightness.

Nutrition

Find it online: https://devourdish.com/chicken-shawarma-crispy-rice-salad/