Description
This Zesty Chicken Shawarma Crispy Rice Salad combines marinated, grilled chicken with golden crispy rice and fresh vegetables, topped with a creamy tahini dressing. Perfect for meal prep, this dish offers a delicious balance of smoky, tangy, and fresh flavors in an easy-to-assemble salad that can be served warm or at room temperature.
Ingredients
Scale
Chicken and Marinade
- 1 lb Chicken (thighs or breasts)
- 2 tbsp Olive Oil
- 2 tsp Cumin (fresh spices recommended)
- 1 tsp Paprika (smoked preferred)
- 1 tsp Garlic Powder (or fresh garlic)
- ½ tsp Turmeric
- Salt & Pepper to taste
Salad Base
- 2 cups Cooked Rice (cooled)
- 1 Cucumber (diced)
- 2 Tomatoes (chopped)
- ½ Red Onion (sliced)
- Fresh Parsley or Cilantro (for garnish, to taste)
Dressing
- ¼ cup Tahini (or almond butter as nut-free alternative)
- Juice of 1 Lemon
- 1 clove Minced Garlic
- Olive Oil (amount to whisk until smooth, about 1-2 tbsp)
- Water (as needed for desired consistency)
Instructions
- Marinate Chicken: In a bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Thoroughly coat the chicken pieces in the marinade. Cover and let marinate for 30 minutes to infuse flavors.
- Cook Chicken: Heat a grill or pan over medium heat. Cook the marinated chicken for 6-8 minutes per side until fully cooked through and nicely charred. Remove from heat and let rest for 5 minutes before slicing thinly.
- Crisp Rice: Heat a skillet with a little olive oil over medium heat. Add the cooled rice and cook, stirring occasionally, until the rice develops a golden crispy texture, about 5-7 minutes. Alternatively, you can air fry the rice at 400°F for 10 minutes until crispy.
- Prepare Vegetables: Dice the cucumber, chop the tomatoes, slice the red onion thinly, and finely chop the parsley or cilantro. Set aside for assembly.
- Make Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and water until smooth and creamy. Adjust water quantity to achieve desired consistency. Chill the dressing for 15 minutes to meld flavors.
- Assemble Salad: Start with a base of crispy rice on serving plates or meal prep containers. Layer the sliced chicken on top, then add diced cucumber, tomatoes, and sliced red onion. Sprinkle chopped herbs over the salad, drizzle generously with the tahini dressing, and garnish with pickles if desired.
Notes
- Use fresh spices for a more vibrant shawarma flavor.
- Chicken thighs offer more moisture and flavor, but breasts can be used for a leaner option.
- The crispy rice adds a wonderful texture contrast, make sure rice is well cooled before crisping.
- Tahini can be substituted with almond butter for a nut-free alternative.
- You can prepare the salad components ahead of time and assemble just before serving for freshness.
- This recipe is versatile and can be adapted to be gluten-free if the rice used is gluten-free.
