I really did not get a picture of this chicken shawarma crispy rice salad that does this recipe justice. Hopefully I can put it into words. This salad contains so much flavor and texture. It is definitely a nod to chicken shawarma in terms of flavor components.
Chicken is marinated in spices, and then pan seared. Cucumbers, tomatoes, pickles (an important part of a chicken shawarma), onions and herbs are tossed together. Crispy rice really takes this dish to a different level and makes it feel more a meal and not just a salad. If you haven’t made any crispy rice recipes yet, I highly recommend you start. Use this recipe, or try one of my recipes for crispy rice salad, spicy tuna crispy rice, or spicy shrimp salad with crispy rice. Check out my post on cooking rice on the stove top for instructions on how to make Asian rice well this way.
Crispy rice can be made a few ways. Using your oven is super low effort way to make it. Next all those yummy ingredients are tossed in a lemon, garlic tahini dressing that is so addicting. We had a bit of leftovers from this meal, and they were gone within 2 hours after dinner. This is one of those dishes you just can’t stop thinking about eating more of.
Chicken Shawarma Crispy Rice Salad
Ingredients
For the crispy rice:
- 2 cups cooked and cooled rice see my post on cooking Asian rice on the stove
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
For the chicken:
- 3 boneless skinless chicken breasts sliced thinly
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cinnamon
- 1 tsp salt
- fresh black pepper
For the dressing:
- 1/2 cup greek yogurt
- 1/3 cup tahini
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves minced
- 1/2 tsp kosher salt more or less to taste
- water as needed to thin
For the salad:
- 5 Persian mini cucumbers diced
- 3 roma tomatoes diced
- 1/2 red onion thinly sliced
- 2 dill pickles diced
- 1 cup cilantro chopped
- 3 scallions sliced
Instructions
For the chicken:
- Combine the sliced chicken and the rest of the oil and spices and mix well. Allow to marinate for 1 hour up to overnight.
- Heat oil in a skillet over high heat and add the chicken. Allow to fully brown before stirring, then toss occasionally until it is cooked fully. Taste and add more salt if needed.
For the crispy rice:
- Make the rice ahead of time so you can cool it fully before baking.
- Heat the oven to 400 and line a baking sheet with parchment paper. Dump your cool rice onto it and mix with the oil, paprika, garlic powder, and salt. Place in the oven and bake for 30-35 minutes until nice and crispy. Toss occasionally during baking.
For the dressing:
- Combine the yogurt, oil, garlic, lemon juice, tahini, and salt and mix well. Add warm water to thin to a dressing consistency.
To serve:
- Add the chopped cucumber, tomato, onion, pickle, cilantro and scallions to a large bowl. Top with the chicken and crispy rice and spoon over some dressing and toss. Taste and add more dressing as needed. I used it all. Serve immediately. Store leftovers in the fridge.