CHICKEN SHAWARMA CRISPY RICE SALAD

Name: CHICKEN SHAWARMA CRISPY RICE SALAD
Cuisine: Middle Eastern
Ingredients: 2 cups cooked rice, cooled (I used jasmine rice)⁣; 1 tb olive oil ⁣; 1 tsp paprika, 1 tsp oregano, 1/2 tsp garlic powder⁣; 1 lb boneless, skinless chicken thighs, cut into 1/2” pieces⁣; 2 tb olive oil ⁣; 2 tsp ground turmeric⁣; 2 tsp cumin⁣; 1 tsp cinnamon⁣; 1 tsp garlic powder⁣; 1/2 tsp black pepper⁣; 5 persian cucumbers, thinly sliced ⁣; 1 cup baby tomatoes, halved⁣; 1/2 red onion, finely sliced (1/2 cup)⁣; 3 dill pickles, chopped⁣; 1 bunch mint, chopped (1/2 cup)⁣; 1/2 cup greek yogurt⁣; 1/3 cup tahini⁣; 1/4 cup olive oil⁣; 1/4 cup lemon juice (1 lemon)⁣; 2 cloves garlic ⁣; 1 tsp kosher salt⁣; [optional for sweetness, 1-2 tb honey or maple syrup]⁣

1 step

Love crispy rice salads? Well then FOLLOW me @kalejunkie for more! This is my CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing! It is likely one of most incredible salads you’ll ever eat! This version combines my Middle Eastern roots with the crispy rice trend, for a true flavor and texture explosion. It’s perfect for meal prep or a satisfying lunch or dinner!⁣

Updated at: Tue, 18 Feb 2025 14:40:35 GMT

Nutrition balance score

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Ingredients

4 servings

Crispy Rice

2 cupsrice

cooked, cooled, I used jasmine rice

1 tbolive oil

1 tsppaprika

1 tsporegano

Chicken

1 lbboneless skinless chicken thighs

cut into 1/2” pieces⁣

2 tbolive oil

2 tspground turmeric⁣

2 tspcumin⁣

1 tspcinnamon⁣

1 tspgarlic powder⁣

½ tspblack pepper⁣

Salad

5persian cucumbers

thinly sliced

1 cupbaby tomatoes

½ cupred onion

½ cupmint

Creamy Lemon-Tahini Dressing⁣

½ cupgreek yogurt⁣

⅓ cuptahini⁣

¼ cupolive oil⁣

¼ cuplemon juice

2 clovesgarlic

1 tspkosher salt⁣

1 tbhoney

optional for sweetness, or maple syrup

Instructions

Step 1

First, prepare the crispy rice topping. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with the olive oil and seasonings. Bake for 30-35 minutes, tossing half way through (watch to make sure it doesn’t burn). While the rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once the skillet is hot, add chicken. Cook until fully cooked through, then remove from heat. Remove the rice from the oven and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy! ⁣