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Juicy Chicken Shawarma Crispy Rice Salad Recipe

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  • Author: Chef Emma
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish, Salad
  • Method: Stovetop
  • Cuisine: Middle Eastern-Inspired
  • Diet: Gluten Free

Description

This Juicy Chicken Shawarma Crispy Rice Salad is packed with flavor, texture, and bold Middle Eastern spices. It features tender, marinated chicken, crispy golden rice, crunchy cucumbers, juicy tomatoes, and a creamy lemon-garlic yogurt dressing. It’s the perfect weeknight dinner or meal prep salad that eats like a full meal!

Ingredients

For the Chicken Shawarma:

  • 1 lb boneless, skinless chicken thighs

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 3 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp ground turmeric

  • 1/2 tsp ground coriander

  • 1/4 tsp ground cinnamon

  • 1/4 tsp cayenne pepper (optional)

  • Salt and pepper to taste

For the Crispy Rice:

  • 2 cups cooked rice (cold, leftover rice works best)

  • 1-2 tbsp olive oil or butter

  • Pinch of salt

For the Salad:

  • 1 cup chopped romaine or baby greens

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1/4 cup chopped fresh parsley

  • 1/4 cup crumbled feta (optional)

For the Yogurt Sauce:

 

  • 1/2 cup plain Greek yogurt

  • 1 tbsp lemon juice

  • 1 garlic clove, finely grated

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • Water to thin, if needed

Instructions

  • Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Let marinate for at least 30 minutes or up to 8 hours.

  • Cook the Chicken: Heat a skillet over medium heat and cook chicken 5–6 minutes per side, or until golden and cooked through. Let rest, then slice or chop.

  • Make the Crispy Rice: Heat oil or butter in a nonstick skillet over medium-high heat. Add cold rice in an even layer and cook undisturbed for 4–5 minutes until the bottom is golden and crispy. Stir and cook another 2–3 minutes. Set aside.

  • Mix the Yogurt Sauce: Whisk together yogurt, lemon juice, garlic, olive oil, salt, and pepper. Thin with a bit of water if needed.

  • Assemble the Salad: In a large bowl or plate, layer crispy rice, greens, tomatoes, cucumber, red onion, parsley, and chicken. Drizzle with yogurt sauce and sprinkle with feta if using.

 

  • Serve immediately while the chicken and rice are still warm.

Notes

  • This salad works great with quinoa or couscous instead of rice.

  • Add pickled red onions or a drizzle of hot sauce for extra flavor.

 

  • For meal prep, store components separately and assemble just before serving.

Find it online: https://healthyhomeeats.com/juicy-chicken-shawarma-crispy-rice-salad-recipe/