Chicken Shawarma Crispy Rice Salad – 8 Bold Crunchy Layers
Chicken Shawarma Crispy Rice Salad combines spiced grilled chicken, golden crispy rice, fresh vegetables, and creamy tahini-yogurt dressing.
Ingredients
1 and 1 half pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 half teaspoon turmeric
1 quarter teaspoon cinnamon
Salt and black pepper to taste
3 cups cooked jasmine or basmati rice
1 cucumber diced
1 cup cherry tomatoes halved
1 quarter cup red onion thinly sliced
1 quarter cup fresh parsley chopped
For the Dressing:
1 half cup Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic grated
Salt to taste
Instructions
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Mix olive oil, lemon juice, garlic, and spices. Marinate chicken at least 1 hour.
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Cook chicken 5 to 7 minutes per side until 165 degrees Fahrenheit. Rest and slice.
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Spread rice on baking sheet, drizzle with oil, and bake at 400 degrees Fahrenheit for 15 to 20 minutes until crisp.
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Whisk dressing ingredients until smooth.
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Combine vegetables, sliced chicken, and crispy rice.
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Drizzle dressing and toss gently before serving.
Notes
Use day-old rice for best crisp texture. Store crispy rice separately if preparing ahead.