The Juicy Chicken Shawarma Crispy Rice Salad Recipe is an absolute game-changer for anyone who loves bold, vibrant flavors wrapped up in a fresh, satisfying salad. Imagine tender, aromatic chicken marinated in a gorgeous blend of spices, paired with delightfully crunchy, golden rice and bright, crisp vegetables. This salad masterfully balances juicy, smoky chicken with cool cucumber and tangy tahini dressing, making each bite a harmony of textures and tastes. It’s not just a meal—it’s an experience that makes every forkful sing with Middle Eastern inspiration and a modern twist.
Ingredients You’ll Need
This Juicy Chicken Shawarma Crispy Rice Salad Recipe is surprisingly simple to pull together because each ingredient plays a starring role. From the aromatic spices that bring the shawarma to life to the crunchy rice adding texture, every element is essential to creating this vibrant, unforgettable dish.
- 2 lbs boneless, skinless chicken thighs (or breasts): Choose thighs for juiciness or breasts for leaner meat, both soak up the shawarma spices wonderfully.
- 2 tbsp olive oil: Vital for marinating the chicken and imparting rich flavor and moisture.
- 2 tsp ground cumin: Adds earthy warmth, a cornerstone of classic shawarma.
- 2 tsp ground paprika: Brings a smoky depth and vibrant red color to the dish.
- 1 tsp ground turmeric: Offers a subtle earthy bitterness and golden hue.
- 1 tsp ground coriander: Adds a refreshing citrusy note that brightens the marinade.
- 1 tsp garlic powder: Lends savory richness and complements the minced garlic perfectly.
- 1 tsp ground cinnamon: A surprising sweet-spicy twist that balances the savory flavors.
- 1/2 tsp ground allspice: Brings warm, complex undertones that marry the spices beautifully.
- 1/2 tsp cayenne pepper (optional): For those who crave a little heat to excite the palate.
- Salt and black pepper to taste: Essential seasonings to enhance every other ingredient.
- Juice of 1 lemon: Adds zesty acidity, brightening the chicken and salad.
- 3 cloves garlic, minced: Fresh garlic amplifies the bold flavors in the marinade.
- 2 cups cooked rice (preferably day-old): Day-old rice crisps up beautifully without becoming mushy.
- 1 tbsp vegetable oil: Used to crisp the rice to a golden, crunchy perfection.
- 1 cucumber, diced: Adds refreshing crispness and a cool contrast to the spices.
- 1 cup cherry tomatoes, halved: Juicy pops of sweetness balancing the savory elements.
- 1/4 cup red onion, thinly sliced: Provides a sharp bite that lifts the salad’s flavor.
- 1/4 cup fresh parsley, chopped: Brings herbaceous brightness and vibrant green color.
- 1/4 cup fresh mint, chopped: Adds a cool, aromatic layer that complements the spices.
- 1/4 cup tahini: Creamy base for the dressing, giving the salad a nutty richness.
- 2 tbsp olive oil: For the dressing, adding silkiness and depth.
- 2 tbsp lemon juice: Keeps the dressing tangy and fresh.
- 1 tbsp honey: Balances acidity with a touch of natural sweetness.
- 1 tbsp water (to thin, if needed): Adjusts the dressing texture until perfectly pourable.
- Salt and pepper to taste: Final seasoning touches to make the dressing sing.
How to Make Juicy Chicken Shawarma Crispy Rice Salad Recipe
Step 1: Marinate the Chicken
Begin by whisking together olive oil, ground cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper in a bowl. These spices are the heart of the shawarma flavor and getting this blend right is key to that signature taste. Add your chicken thighs or breasts and toss thoroughly to coat every piece in this fragrant mixture. Let the chicken soak up all these spices for at least 30 minutes—if you have a bit more time, up to 2 hours in the fridge will deepen the flavor even more.
Step 2: Cook the Chicken
Heat a grill pan or heavy skillet over medium-high heat, then add your marinated chicken. Cook for about 6 to 7 minutes on each side, making sure the chicken develops a beautifully charred exterior while staying juicy inside. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius). Once cooked, set the chicken aside to rest for about 5 minutes; resting locks in all the juices before you slice it into tender strips.
Step 3: Make the Crispy Rice
While the chicken is resting, it’s time to take that day-old rice and transform it into a crispy delight. Heat vegetable oil in a large skillet over medium-high heat, then spread the rice evenly across the pan. Press it down gently with a spatula and let it cook undisturbed for about 5 to 7 minutes until the bottom layer has turned golden brown and crispy. Flip carefully to crisp the other side as well. This texture contrast will make your Juicy Chicken Shawarma Crispy Rice Salad Recipe truly unforgettable.
Step 4: Prepare Salad Ingredients and Dressing
Dice the cucumber, halve the cherry tomatoes, slice the red onion thinly, and chop the fresh parsley and mint. These fresh vegetables and herbs provide brightness and cooling notes to balance the warm spices. For the dressing, whisk together the tahini, olive oil, lemon juice, honey, and water in a small bowl, seasoning with salt and pepper to taste. Add water a little at a time to achieve a silky, pourable texture that brings all the salad components together silky and smooth.
Step 5: Assemble the Salad
In a large bowl, combine the crispy rice with cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to distribute the ingredients without breaking the rice’s crispness. Lay the sliced shawarma chicken on top, then drizzle generously with the luscious tahini dressing. This layering keeps the textural contrast intact while delivering an explosion of flavors in every bite.
Step 6: Serve and Enjoy
Serve immediately for the perfect combination of warm chicken and crispy rice with cool veggies. Alternatively, you can chill the salad for 30 minutes, which lets the flavors meld together beautifully for a refreshing meal that’s ideal for warmer days. The Juicy Chicken Shawarma Crispy Rice Salad Recipe works equally well hot or cold, making it versatile for any occasion.
How to Serve Juicy Chicken Shawarma Crispy Rice Salad Recipe
Garnishes
To elevate your Juicy Chicken Shawarma Crispy Rice Salad Recipe even further, consider topping it with extra fresh herbs such as chopped parsley or mint. A squeeze of fresh lemon juice right before serving will amplify brightness and add a lively citrus punch. For a final touch, sprinkle a little toasted sesame seed or sumac if you have it on hand, introducing extra crunch and tang.
Side Dishes
This salad stands out as a wonderfully complete meal on its own, but if you want to pair it with sides, consider warm pita bread or a scoop of creamy hummus. These side dishes complement the Middle Eastern flavors and let guests scoop up every last bit of rice and dressing. A light lentil soup or classic tabbouleh would also harmonize beautifully for a fuller spread.
Creative Ways to Present
For a fun dinner party presentation, serve the salad in individual bowls layered with the crispy rice at the bottom and topped with chicken and salad ingredients. Alternatively, use shallow platters to create a family-style spread that encourages sharing and interaction. Wrapping some of the chicken, rice, and salad in warm flatbread to create shawarma-style wraps is another delightful way to enjoy this Juicy Chicken Shawarma Crispy Rice Salad Recipe on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Juicy Chicken Shawarma Crispy Rice Salad Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing and salad components separate if you want to maintain the crispy rice texture, then combine right before serving. This prevents sogginess and lets you enjoy fresh-tasting salad even the next day.
Freezing
While the cooked chicken and rice freeze well on their own, freezing the complete salad isn’t recommended due to the fresh vegetables and dressing, which can turn watery. Instead, freeze the marinated chicken separately and the cooked rice in individual portions, then thaw and reheat when ready to assemble the salad fresh.
Reheating
To reheat leftover chicken and rice, gently warm them in a skillet or oven until hot and slightly crispy again. Avoid microwaving if possible, as it can soften the rice too much. Then freshly chop or prepare the vegetables and herbs, toss together, and assemble your salad for optimal texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work perfectly if you prefer leaner meat. While thighs are juicier and more forgiving during cooking, breasts will absorb the shawarma spices nicely and still deliver great flavor.
Why is day-old rice recommended for the crispy rice?
Day-old rice is drier and firmer, which helps it crisp up better in the pan without becoming mushy. Freshly cooked rice contains more moisture and may not achieve the same pleasant crunch.
Can I make the dressing dairy-free?
Absolutely! The tahini-based dressing is naturally dairy-free, making it suitable for vegan and lactose-intolerant diets. Just ensure your honey is replaced with maple syrup or agave for a fully vegan version.
How spicy is this recipe?
The recipe includes cayenne pepper for heat, but it’s optional. You can adjust the amount according to your spice preference, so it can be as mild or as fiery as you like.
Is this salad good for meal prep?
Yes, this salad is great for meal prep as long as you keep the dressing separate until just before eating. The components hold up well in the fridge, and you’ll have a quick, flavorful meal ready with minimal effort.
Final Thoughts
If you’re looking to wow your taste buds with something fresh, flavorful, and irresistibly satisfying, this Juicy Chicken Shawarma Crispy Rice Salad Recipe is an absolute must-try. It effortlessly combines juicy, spiced chicken with crispy rice and vibrant veggies, all tied together with a creamy tahini dressing. Whether for a weeknight dinner or entertaining guests, this recipe promises to become a beloved staple in your kitchen. So grab those spices and cook up a dish that’s bursting with joy and flavor—you’re going to love every bite!
Print
Juicy Chicken Shawarma Crispy Rice Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Juicy Chicken Shawarma Crispy Rice Salad is a flavorful and vibrant dish combining tender, spiced grilled chicken with golden crispy rice and a fresh vegetable salad, all dressed in a creamy tahini dressing. Perfect for a hearty lunch or light dinner, this Middle Eastern-inspired recipe balances aromatic spices with fresh herbs and a delightful crunchy texture from the crispy rice.
Ingredients
Chicken Marinade
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Juice of 1 lemon
- 3 cloves garlic, minced
Crispy Rice
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tbsp vegetable oil
Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp water (to thin, if needed)
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine the olive oil, ground cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne pepper, lemon juice, minced garlic, salt, and black pepper to create the marinade.
- Coat the chicken: Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest and slice chicken: Remove the chicken from the heat and let it rest for 5 minutes to retain juices, then slice into strips.
- Prepare crispy rice: Heat vegetable oil in a large skillet over medium-high heat. Add the cooked rice, pressing it down evenly with a spatula. Cook without stirring for 5-7 minutes until the bottom is golden and crispy.
- Flip rice and crisp other side: Carefully flip the rice to crisp the other side. Once golden and crispy, remove from heat and allow to cool slightly.
- Prepare salad ingredients: While the chicken and rice cook, dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley and mint. Set aside.
- Make the tahini dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, honey, and water. Season with salt and pepper and adjust consistency by adding more water if needed to reach a smooth, pourable texture.
- Assemble the salad: In a large bowl, combine the crispy rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to mix.
- Add chicken and dressing: Place sliced chicken on top of the salad and drizzle with the tahini dressing evenly.
- Serve: Serve immediately for a warm dish or chill for 30 minutes for a refreshing cold salad. Garnish with extra fresh herbs or a lemon wedge if desired.
Notes
- Day-old rice works best for crispy rice to prevent mushiness.
- You can substitute chicken breasts for thighs if preferred, though thighs will yield juicier results.
- Adjust cayenne pepper to control the heat level.
- If tahini dressing is too thick, add water one tablespoon at a time until desired consistency.
- To make ahead, marinate chicken overnight and prepare salad components in advance; assemble just before serving.
