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.
Ingredients
Scale
Crispy Rice
- 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
Chicken
- 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
Salad
- 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)
Creamy Lemon-Tahini Dressing
- 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
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
Nutrition
- Serving Size: 1 serving (if 4 servings total)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Chicken Shawarma Salad, Crispy Rice Salad, Lemon Tahini Dressing, Middle Eastern Chicken Salad, Healthy Chicken Recipe
