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Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

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4.1 from 3 reviews

This Chicken Shawarma Crispy Rice Salad combines tender spiced chicken thighs with a vibrant fresh vegetable medley and crispy baked rice for a delightful texture contrast. Tossed in a creamy lemon-tahini dressing with a hint of garlic and sweetness, this salad offers Middle Eastern flavors in a nutritious, satisfying meal that's perfect for lunch or dinner.

Ingredients

Crispy Rice

  • 2 Cups Rice (cooked and cooled)
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Paprika
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Garlic Powder

Chicken

  • 1 Pound Boneless, Skinless Chicken Thighs (cut into 1/2 inch pieces)
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Cumin
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Black Pepper

Salad

  • 5 Persian Cucumbers (thinly sliced)
  • 1 Cup Baby Tomatoes (halved)
  • 1/2 Red Onion (finely sliced, approx. 1/2 cup)
  • 3 Dill Pickles (chopped)
  • 1 Bunch Mint (chopped, approx. 1/2 cup)

Lemon-Tahini Dressing

  • 1/2 Cup Greek Yogurt
  • 1/3 Cup Tahini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lemon Juice (approx. 1 whole lemon)
  • 2 Cloves Garlic
  • 1 Teaspoon Kosher Salt
  • 1-2 Tablespoons Honey or Maple Syrup (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crispy rice.
  2. Line Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  3. Cook Rice: Cook the rice using your preferred method and allow it to cool completely before proceeding.
  4. Prepare Cooled Rice: Spread the cooled rice on the baking sheet and toss it with olive oil, paprika, oregano, and garlic powder to evenly coat.
  5. Bake Crispy Rice: Bake the rice in the preheated oven for 30–35 minutes until crispy and golden, tossing halfway through to ensure even cooking.
  6. Season the Chicken: In a large bowl, season the chicken thigh pieces with turmeric, cumin, cinnamon, garlic powder, and ground black pepper until well coated.
  7. Heat Skillet: Heat olive oil in a skillet over medium heat on the stovetop, preparing to cook the chicken.
  8. Cook the Chicken: Add the seasoned chicken to the hot skillet and cook thoroughly until no longer pink inside, then remove from heat.
  9. Cool the Rice: Remove the crispy rice from the oven and set aside to cool slightly.
  10. Prepare the Salad: Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint; combine all these vegetables in a large salad bowl.
  11. Add Chicken and Rice: Add the cooked chicken and the cooled crispy rice to the vegetable mixture in the salad bowl.
  12. Prepare the Dressing: Add Greek yogurt, tahini, olive oil, lemon juice, garlic cloves, kosher salt, and optional honey or maple syrup to a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  13. Add the Dressing: Pour the dressing over the salad ingredients and toss well to combine all flavors evenly.
  14. Serve: Serve the chicken shawarma crispy rice salad immediately for the best texture and freshness. Enjoy!

Notes

  • For best results, cook the rice a few hours ahead or the day before to ensure it is fully cooled before baking.
  • You can substitute boneless skinless chicken breast if preferred, adjusting cooking time to avoid drying out.
  • Adjust the honey or maple syrup in the dressing to your taste preference or omit for a less sweet dressing.
  • Make sure to toss the rice halfway through baking to ensure even crisping and prevent burning.
  • This salad is great served immediately but can also be refrigerated for up to one day, though crispy rice may soften.

Find it online: https://recipeplenty.com/chicken-shawarma-crispy-rice-salad-with-lemon-tahini-dressing-recipe/