Description
Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a vibrant Middle Eastern-inspired dish combining tender spiced chicken, refreshing Persian cucumbers, juicy baby tomatoes, dill pickles, and fresh mint atop a bed of crispy seasoned rice. This salad is finished with a creamy, tangy lemon-tahini dressing that brings all the flavors and textures together for a deliciously satisfying and healthy meal perfect for lunch or dinner.
Ingredients
For the Crispy Rice:
- 2 Cups Rice, cooked and cooled
- 1 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- ½ Teaspoon Garlic Powder
For the Chicken:
- 1 Pound Boneless, Skinless Chicken Thighs, cut into ½ inch pieces
- 2 Tablespoons Olive Oil
- 2 Teaspoons Turmeric
- 2 Teaspoons Cumin
- 1 Teaspoon Cinnamon
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Ground Black Pepper
For the Salad:
- 5 Persian Cucumbers, thinly sliced
- 1 Cup Baby Tomatoes, halved
- ½ Red Onion, finely sliced (approximately ½ cup)
- 3 Dill Pickles, chopped
- 1 Bunch Mint, chopped (approximately ½ cup)
For the Creamy Lemon-Tahini Dressing:
- ½ Cup Greek Yogurt
- ⅓ Cup Tahini
- ¼ Cup Olive Oil
- ¼ Cup Lemon Juice (approximately 1 whole lemon)
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
- 1-2 Tablespoons Honey or Maple Syrup (optional)
Instructions
- Prepare Crispy Rice: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the cooked, cooled rice on it. Toss the rice with olive oil, paprika, oregano, and garlic powder, then bake for 30-35 minutes, stirring halfway through, until the rice is crispy and golden.
- Season Chicken: In a large bowl, combine chicken thighs with turmeric, cumin, cinnamon, garlic powder, and ground black pepper, ensuring each piece is evenly coated.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add seasoned chicken and cook thoroughly until no longer pink inside, about 8-10 minutes. Remove from heat and set aside.
- Prepare Salad Ingredients: Wash and thinly slice Persian cucumbers, halve baby tomatoes, finely slice red onion, chop dill pickles, and mint. Combine all in a large salad bowl.
- Combine Salad: Add the cooked chicken and cooled crispy rice to the bowl with the vegetables and herbs.
- Make 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 smooth and creamy. Taste and adjust seasoning as needed.
- Dress and Serve: Pour the lemon-tahini dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately for the best texture and flavor.
Notes
- Ensure the rice is fully cooled before baking to help it crisp up nicely in the oven.
- The honey or maple syrup in the dressing is optional but adds a lovely balance to the tangy lemon and savory tahini.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier and more flavorful.
- This salad is best served fresh to maintain the crispiness of the rice and freshness of the vegetables.
- For a vegan version, substitute Greek yogurt with a plant-based alternative and omit honey or use maple syrup.
