Crispy Rice Salad with Marinated Chicken and Tahini Dressing Recipe
This Chicken Shawarma Crispy Rice Salad is a flavorful Middle Eastern-inspired dish combining marinated grilled chicken, crispy golden rice, fresh vegetables, and a creamy tahini dressing. Perfect for a quick and satisfying dinner, it offers a delightful mix of textures and bold spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 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
For the Crispy Rice
- 2 cups cooked rice (cooled)
- 1 tbsp olive oil (for frying rice)
For the Salad Vegetables
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro, chopped
For the Tahini Dressing
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing (about 2-3 tbsp)
Instructions
- Marinate Chicken: In a bowl, combine 2 tablespoons olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thighs or breasts thoroughly with this spice mixture. Cover and let marinate for 30 minutes to allow the flavors to penetrate the meat.
- Cook Chicken: Grill the chicken over medium-high heat or pan-sear in a hot skillet until cooked through and juices run clear, approximately 6-8 minutes per side depending on thickness. Remove from heat and let rest for 5 minutes, then slice into bite-sized pieces.
- Crisp Rice: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cooled cooked rice in an even layer and cook, stirring occasionally until the rice becomes golden and crispy, about 8-10 minutes. Alternatively, you can crisp the rice in an air fryer at 400°F for 10 minutes, shaking halfway through.
- Prepare Vegetables: Dice the cucumber and tomatoes, thinly slice the red onion, and chop fresh parsley or cilantro. Set aside.
- Make Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to achieve a creamy but pourable consistency. Chill the dressing for at least 15 minutes to allow flavors to meld.
- Assemble Salad: In serving bowls or a large platter, layer the crispy rice as the base. Top with sliced grilled chicken, then arrange the fresh vegetables and herbs over the top. Drizzle generously with the tahini dressing. Optionally, garnish with pickles or additional herbs before serving.
Notes
- Use leftover or day-old rice for best results in achieving crispy texture.
- Chicken thighs provide more flavor and juiciness, but breasts can be used for a leaner option.
- The dressing can be adjusted for thickness by adding more or less water depending on preference.
- For extra heat, add a pinch of cayenne pepper to the marinade or dressing.
- If air frying the rice, spread it evenly in the basket to ensure uniform crisping.
- This salad can be served warm or at room temperature.
Keywords: Chicken Shawarma, Crispy Rice Salad, Middle Eastern Chicken Salad, Tahini Dressing, Grilled Chicken, Easy Dinner
