Name: CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing!
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 cups cooked rice, cooled (use low carb rice for keto-friendly); 1 tbsp olive oil; 1 tsp paprika; 1 tsp oregano; 1/2 tsp garlic powder; 1 lb boneless, skinless chicken thighs, cut into 1/2” pieces; 2 tbsp olive oil; 2 tsp ground turmeric; 2 tsp cumin; 1 tsp cinnamon; 1 tsp garlic powder; 1/2 tsp black pepper; 5 Persian cucumbers, thinly sliced; 1 cup baby tomatoes, halved; 1/2 red onion, finely sliced (about 1/2 cup); 3 dill pickles, chopped; 1 bunch mint, chopped (about 1/2 cup); 1/2 cup Greek yogurt; 1/3 cup tahini; 1/4 cup olive oil; 1/4 cup lemon juice (juice of 1 lemon); 2 cloves garlic; 1 tsp kosher salt; Optional: 1-2 tbsp maple syrup for sweetness

Jump to Recipe

If you’re craving a dish that bursts with flavor, texture, and that perfect balance of savory and fresh, then you absolutely have to try this CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing! It’s like a celebration of crispy, tender chicken shawarma, crunchy veggies, and that unforgettable crispy rice all tossed in a creamy, tangy lemon-tahini dressing. Every bite is a delightful adventure that brings something new to your palate and makes this salad much more than just a side dish—it’s the main event on your plate.

Y RICE SALAD with lemon-tahini dressing! Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward but work together to make this dish pop with flavor, crunch, and bright colors. Each one adds a unique element, from the smoky chicken spices to the refreshing crunch of cucumbers and the richness of the dressing.

2 cups cooked rice, cooled: This forms the crispy rice base when baked, giving texture and heartiness.
1 tbsp olive oil: Helps the rice crisp up beautifully in the oven.
1 tsp paprika, 1 tsp oregano, 1/2 tsp garlic powder: These spices season the crispy rice, infusing it with warmth and depth.
1 lb boneless, skinless chicken thighs, cut into 1/2” pieces: Juicy and flavorful, perfect for absorbing spices.
2 tbsp olive oil: For cooking the chicken and keeping it succulent.
2 tsp ground turmeric, 2 tsp cumin, 1 tsp cinnamon, 1 tsp garlic powder, 1/2 tsp black pepper: The classic shawarma spice blend that instantly transports you to vibrant street food vibes.
5 Persian cucumbers, thinly sliced: Adds crispness and a cool contrast to the warm spices.
1 cup baby tomatoes, halved: Sweet bursts that brighten the salad.
1/2 red onion, finely sliced (about 1/2 cup): Offers a sharp, punchy note and beautiful color.
3 dill pickles, chopped: Brings an addictive tang and crunch.
1 bunch mint, chopped (about 1/2 cup): Freshness that lifts the entire dish.
1/2 cup Greek yogurt: Creamy base for the lemon-tahini dressing, adding tang and body.
1/3 cup tahini: Adds nuttiness and richness to the dressing.
1/4 cup olive oil: Smooths out the dressing for a luscious finish.
1/4 cup lemon juice (about 1 lemon): Brightens and balances all those savory elements.
2 cloves garlic: For a bold, savory kick in the dressing.
1 tsp kosher salt: Essential for bringing out all the flavors.
Optional 1-2 tbsp maple syrup: A hint of sweetness to soften the tang if preferred.

How to Make CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing!

Step 1: Create Crispy Rice Magic

Start by preheating your oven to 400°F. Spread your cooked and cooled rice evenly on a baking sheet and drizzle with olive oil. Sprinkle over the paprika, oregano, and garlic powder. Give it a good toss to coat every grain with the seasoning and oil. Bake this until the rice turns golden and crunchy, about 30-35 minutes, tossing halfway through so it crisps evenly. Keep an eye to avoid any burnt bits—crispy is great, burnt is not!

Step 2: Spice Up and Cook Your Chicken

While the rice is getting crispy, toss the chicken pieces in olive oil and your carefully measured shawarma spices—turmeric, cumin, cinnamon, garlic powder, and black pepper. This blend is where the magic lies, infusing the chicken with its signature shawarma flavor. Heat a skillet on medium and cook the chicken until fully done with a beautiful golden exterior. The smell alone will have you eager to assemble your salad.

Step 3: Prepare Fresh Salad Ingredients

Meanwhile, slice your Persian cucumbers thin, halve the baby tomatoes, finely slice the red onion, chop the dill pickles, and gather your chopped mint. Combine all these fresh ingredients in a large bowl. These veggies offer cooling crispness and brightness to balance your warm, spiced chicken and crispy rice.

Step 4: Whip Up That Creamy Lemon-Tahini Dressing

Blend together the Greek yogurt, tahini, olive oil, lemon juice, garlic, and kosher salt until you achieve a smooth, creamy dressing. Taste it and adjust seasoning as you prefer—sometimes a little maple syrup works wonders to balance the tart lemon. This dressing is the luscious glue that pulls the whole Y RICE SALAD with lemon-tahini dressing! experience together.

Step 5: Assemble and Toss to Perfection

Finally, add your perfectly cooked chicken and the crispy rice on top of the mixed salad vegetables. Pour the creamy lemon-tahini dressing over everything and gently toss to combine all the contrasting flavors and textures into one harmonious, delicious dish.

How to Serve CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing!

Garnishes

To elevate the presentation and flavor even further, sprinkle some toasted pine nuts or slivered almonds on top for extra crunch. A few whole mint leaves add fresh aroma and a pretty pop of green, making every serving Instagram-worthy.

Side Dishes

This salad is so hearty and flavorful it can absolutely stand alone. But if you want to round out the meal, consider serving with warm pita bread or a light soup. A simple lemony soup or roasted vegetable side pairs perfectly without overpowering the salad’s vibrant flavors.

Creative Ways to Present

Serve this CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing! in a large shallow bowl or platter to showcase its beautiful color contrast. You could also make individual mason jar salads for an adorable grab-and-go option or even use lettuce cups as edible bowls for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator. Keep the crispy rice separate if possible to prevent it from losing its crunch, and add it fresh before serving. The salad tastes best within 2-3 days.

Freezing

The chicken and crispy rice can be frozen cooked in separate containers, but because the salad ingredients and dressing are fresh, it’s best not to freeze the complete salad. Freeze only what you plan to use later and reheat chicken and rice fully.

Reheating

Reheat the chicken gently in a skillet or microwave until just warmed through. For the crispy rice, re-crisp in a hot oven or toaster oven rather than microwaving to keep that satisfying crunch. Assemble with freshly chopped salad and dressing on serving for the best results.

FAQs

Can I use white rice or brown rice for the crispy rice?

Absolutely! Both white and brown rice work well, though brown rice will add more fiber and a nuttier flavor. Just make sure the rice is fully cooked and cooled before baking to get that crispy texture.

Is there a vegan option for CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing!

Yes! Swap the chicken thighs for chickpeas roasted with the same spices, and replace Greek yogurt with coconut yogurt or a plant-based yogurt alternative in the dressing. The flavors will still shine beautifully.

How do I make the crispy rice keto-friendly?

Use cauliflower rice cooked and cooled instead of white rice. Bake it gently with the olive oil and spices to get some crispness. The texture will be different but still tasty and low-carb.

Can I prepare the dressing in advance?

Definitely! The lemon-tahini dressing keeps well in the fridge for up to 3 days. Give it a good stir before drizzling over the salad since ingredients may separate.

What can I substitute if I don’t have tahini?

If tahini isn’t on hand, you can blend in creamy nut butters like almond or cashew butter, though the flavor will be slightly different. Alternatively, try blending some sesame seeds with a bit of oil to approximate the tahini taste.

Final Thoughts

This CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing! has quickly become one of those dishes that I can’t stop recommending to friends and family. It’s the kind of recipe you feel proud to make because it’s so full of layers and texture, yet surprisingly simple to prepare. Whether as a hearty lunch or a festive dinner centerpiece, it’s guaranteed to bring joy and vibrant flavors to your table. Give it a go—you’re going to love every bite!

CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing!

★★★★★

5.1 from 22 reviews

Author: Charlotte
Total Time: 55 minutes
Yield: 4 large servings or 6 smaller servings 1x
Diet: Low Fat

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Description

A vibrant and flavorful Chicken Shawarma Crispy Rice Salad featuring spiced chicken thighs, crunchy baked rice, fresh vegetables, and a creamy lemon-tahini dressing. This recipe offers a delightful combination of textures and Mediterranean-inspired flavors, perfect for a nutritious lunch or dinner.

Instructions

Prepare the Crispy Rice: Preheat the oven to 400°F (200°C). Spread the cooked and cooled rice evenly on a baking sheet. Toss it with 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon oregano, and 1/2 teaspoon garlic powder to evenly coat. Bake for 30-35 minutes, tossing the rice halfway through baking to ensure even crisping. Watch carefully to prevent burning. Once crisp and golden, remove from the oven and set aside.
Cook the Chicken: In a bowl, season 1 pound of boneless, skinless chicken thighs cut into 1/2 inch pieces with 2 teaspoons turmeric, 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a skillet over medium heat. Once hot, add the chicken pieces and cook thoroughly until no longer pink inside and juices run clear, about 7-10 minutes. Remove from heat and set aside.
Prepare the Salad: Thinly slice 5 Persian cucumbers, halve 1 cup baby tomatoes, finely slice 1/2 red onion, chop 3 dill pickles, and roughly chop 1/2 cup fresh mint. Combine all these salad ingredients in a large bowl.
Assemble the Salad: Add the cooked spiced chicken and the crispy baked rice on top of the mixed vegetables in the bowl.
Make the Dressing: In a blender or food processor, combine 1/2 cup Greek yogurt, 1/3 cup tahini, 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 cloves garlic, 1 teaspoon kosher salt, and optionally 1-2 tablespoons maple syrup if you prefer a touch of sweetness. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Serve: Pour the lemon-tahini dressing over the salad, toss gently to combine all ingredients evenly, and serve immediately for a fresh, flavorful, and satisfying meal.

Notes

For a keto-friendly version, use low-carb rice alternatives such as cauliflower rice.
Adjust spices to taste if you prefer a milder or more intense flavor.
The crispy rice adds a wonderful texture, so avoid skipping the baking step.
Maple syrup in the dressing is optional but helps balance the lemon’s acidity and garlic pungency.
Leftovers can be stored separately: keep the dressing in an airtight container and add just before serving to maintain crispiness.
To make this dish gluten-free, ensure that all spice blends and condiments used are certified gluten-free.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking, Sautéing
Cuisine: Middle Eastern