Name: Crispy Rice Salad with Marinated Chicken and Tahini Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 lb chicken thighs or breasts; 2 tbsp olive oil; 2 tsp cumin; 1 tsp paprika; 1 tsp garlic powder; ½ tsp turmeric; Salt & pepper to taste; 2 cups cooked rice (cooled); 1 tbsp olive oil (for frying rice); 1 cucumber, diced; 2 tomatoes, chopped; ½ red onion, sliced; Fresh parsley or cilantro, chopped; ¼ cup tahini; Juice of 1 lemon; 1 garlic clove, minced; 2 tbsp olive oil; Water to thin dressing (about 2-3 tbsp)

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Introduction

Chicken Shawarma Crispy Rice Salad is a flavorful, Middle Eastern-inspired dish that combines tender spiced chicken with crunchy rice and fresh vegetables. It’s a satisfying, vibrant meal perfect for a weeknight dinner or meal prep.

The dish shows a base layer of light brown cooked rice mixed with small pieces of pale green cucumber and sprinkled with finely chopped green herbs, all placed in a deep white bowl. On top of the rice, there is a creamy white sauce, thick in texture, spread unevenly and mixed with thin slices of light purple onion and green herbs. The top layer consists of golden-brown grilled chicken strips, slightly charred, piled in the center and garnished with crispy fried thin onion slices and more green herbs, giving a fresh and crunchy look. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken thighs or breasts
2 tbsp olive oil (plus 1 tbsp for cooking rice)
2 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp turmeric
Salt & pepper to taste
2 cups cooked rice (cooled)
1 cucumber, diced
2 tomatoes, chopped
½ red onion, sliced
Fresh parsley or cilantro
¼ cup tahini
Juice of 1 lemon
1 garlic clove, minced
2 tbsp olive oil (for dressing)
Water to thin dressing

Instructions

Step 1: In a bowl, mix 2 tablespoons olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly with the marinade and let it rest for 30 minutes.
Step 2: Grill or pan-sear the chicken over medium heat until fully cooked, about 5-7 minutes per side. Let it rest for 5 minutes, then slice into strips.
Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the cooled rice and cook, stirring occasionally, until the rice becomes golden and crispy. Alternatively, crisp the rice in an air fryer at 400°F for 10 minutes.
Step 4: Prepare the vegetables by dicing the cucumber and tomatoes, slicing the red onion, and chopping fresh parsley or cilantro.
Step 5: To make the dressing, whisk together tahini, lemon juice, minced garlic, 2 tablespoons olive oil, and enough water to reach a creamy consistency. Chill the dressing in the refrigerator for 15 minutes.
Step 6: Assemble the salad by layering the crispy rice on a serving plate. Top with sliced chicken, then scatter the diced vegetables and herbs over the dish. Drizzle with the tahini dressing. Garnish with pickles if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Swap out chicken for lamb or beef strips if preferred.
Add a pinch of cayenne pepper to the marinade for a spicy kick.
Use fresh mint in addition to parsley or cilantro for brighter herbs.
If you don’t have an air fryer, crisp the rice in a dry pan for a similar texture.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Reheat the crispy rice and chicken gently in a skillet or microwave before assembling fresh vegetables and dressing. The dressing can be kept chilled for up to a week.

How to Serve

The image shows a wooden cutting board on a white marbled surface with five small green cucumbers, one partly sliced into rounds with a white-handled knife lying on top. Around the cutting board, there are several white bowls: one filled with chopped raw chicken pieces on the top left, one with cooked white rice on the bottom left, one with a creamy white sauce on the bottom right, and one with sliced red onion on the top right. Small bowls hold spices in different colors such as dark brown, light brown, black, and pale yellow, as well as green herbs. There is also a glass jar of olive oil, two peeled garlic cloves in a small green bowl, a bowl of lemon halves on the bottom center, and a glass container with chopped pickles. Fresh mint leaves are scattered on the surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well though it may take slightly longer to crisp up. Be sure the rice is fully cooled before cooking to achieve the best texture.

Is this recipe gluten-free?

Yes, the recipe uses naturally gluten-free ingredients. Just verify your tahini brand to ensure it does not contain gluten.