Description
A delightful Chicken Shawarma Crispy Rice Salad with juicy, spiced chicken and crunchy golden rice, drizzled with a tangy tahini dressing.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil (for marinade)
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 2 cups cooked rice, chilled
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, thinly sliced
- Fresh parsley or cilantro, chopped
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil (for dressing)
- Water to thin
Instructions
- Marinate the chicken with olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper, and let rest for 30 minutes.
- Grill or pan-sear the chicken until cooked (5–7 minutes per side), then let it rest before slicing.
- Crisp the cooled rice in a skillet or air fryer until golden (about 6–8 minutes in a skillet or 10 minutes in an air fryer at 400°F).
- Dice cucumber and tomatoes, thinly slice red onion, and chop herbs; toss lightly with salt.
- Prepare the dressing by whisking tahini, lemon juice, minced garlic, olive oil, and water until smooth; chill for 15 minutes.
- Assemble the salad by layering crispy rice, sliced chicken, scattered vegetables, and a drizzle of tahini dressing.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling and Searing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg