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Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

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4.4 from 2 reviews

This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a vibrant and flavorful dish combining tender, spiced chicken thighs with a crispy baked rice topping and fresh vegetables. Tossed in a creamy, tangy lemon-tahini dressing, this salad offers a satisfying blend of textures and Middle Eastern-inspired flavors perfect for a healthy lunch or dinner.

Ingredients

Crispy Rice Topping

  • 2 Cups Rice (cooked and cooled)
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Paprika
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Garlic Powder

Chicken Shawarma

  • 1 Pound Boneless, Skinless Chicken Thighs (cut into 1/2 inch pieces)
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Cumin
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Black Pepper

Salad Vegetables

  • 5 Persian Cucumbers (thinly sliced)
  • 1 Cup Baby Tomatoes (halved)
  • 1/2 Red Onion (finely sliced – approximately 1/2 cup)
  • 3 Dill Pickles (chopped)
  • 1 Bunch Mint (chopped – approximately 1/2 cup)

Lemon-Tahini Dressing

  • 1/2 Cup Greek Yogurt
  • 1/3 Cup Tahini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lemon Juice (approximately 1 whole lemon)
  • 2 Cloves Garlic
  • 1 Teaspoon Kosher Salt
  • 1–2 Tablespoons Honey or Maple Syrup (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the crispy rice topping.
  2. Line Baking Sheet: Line a baking sheet with parchment paper and set it aside for the rice.
  3. Cook Rice: Cook the rice using your preferred method. Once cooked, fully cool the rice before proceeding.
  4. Prepare Cooled Rice: Spread the cooled rice on the prepared baking sheet. Toss it with olive oil, paprika, oregano, and garlic powder to season evenly.
  5. Bake Crispy Rice: Place the rice in the oven and bake for 30-35 minutes until crispy, tossing halfway through to ensure even cooking.
  6. Season the Chicken: In a large bowl, add the chicken thighs and season with turmeric, cumin, cinnamon, garlic powder, and ground black pepper. Toss well to coat thoroughly.
  7. Heat Skillet: Heat a skillet over medium heat on the stove and add olive oil.
  8. Cook the Chicken: Once the oil is hot, add the seasoned chicken pieces and cook until fully cooked through and slightly browned. Remove from heat.
  9. Set Crispy Rice Aside: When the rice is baking is complete, remove it from the oven and allow it to cool slightly.
  10. Prepare the Salad: Wash and prepare the salad vegetables by thinly slicing Persian cucumbers, halving baby tomatoes, finely slicing red onion, chopping dill pickles, and mint. Combine all in a large bowl.
  11. Add Chicken and Rice: Add the cooked chicken and the cooled crispy rice to the bowl with the vegetables.
  12. Prepare the Dressing: In a blender, combine Greek yogurt, tahini, olive oil, lemon juice, garlic cloves, kosher salt, and honey or maple syrup if using. Blend until the dressing is smooth and creamy. Taste and adjust seasoning as desired.
  13. Add the Dressing: Pour the prepared dressing over the salad and toss thoroughly to combine all ingredients.
  14. Serve: Serve the Chicken Shawarma Crispy Rice Salad immediately and enjoy the fresh, flavorful combination.

Notes

  • For best results, use day-old cooked rice to ensure crispiness when baking.
  • You can substitute chicken breasts if preferred, but thighs generally stay juicier.
  • The honey or maple syrup in the dressing is optional but adds a nice balance to the tangy lemon and savory spices.
  • If you want a spicier salad, consider adding a pinch of cayenne pepper to the chicken seasoning.
  • This salad can be made ahead by preparing the crispy rice and chicken separately and storing them refrigerated; assemble just before serving.

Find it online: http://bitezly.com/chicken-shawarma-crispy-rice-salad-with-lemon-tahini-dressing-recipe/