Chicken Shawarma Crispy Rice Salad | Lemon-Tahini Dressing – Easy Mediterranean Salad Recipe
Chicken shawarma crispy rice salad is a vibrant, flavorful dish that combines spiced chicken, crispy rice, and fresh vegetables with a creamy lemon-tahini dressing. Perfect for a healthy lunch, dinner, or meal prep, this Mediterranean-inspired recipe delivers bold flavors and satisfying textures in every bite.
Equipment
- Mixing bowls
- Skillet (for rice and chicken)
- Knife + cutting board
- Whisk
- Serving platter
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 cups cooked basmati rice
- 3 tbsp olive oil (divided)
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp turmeric
- Juice of 1 lemon
- 1 cup cucumbers, diced
- 1 cup tomatoes, diced
- ½ cup parsley and mint, chopped
Dressing:
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- 2–3 tbsp water (to thin)
- Salt & pepper to taste
Instructions
- Marinate Chicken: Mix olive oil, garlic, cumin, coriander, paprika, turmeric, and lemon juice. Coat chicken and marinate for 1 hour.
- Cook Chicken: Sear chicken in skillet until golden and cooked through. Slice into strips.
- Crisp Rice: Heat olive oil in skillet. Spread cooked rice in a thin layer. Cook until golden and crispy, stirring occasionally. Crisp in batches for best texture.
- Prepare Vegetables: Dice cucumbers, tomatoes, and chop herbs. Drain excess liquid.
- Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Season with salt and pepper.
- Assemble Salad: Layer crispy rice, top with chicken, scatter vegetables, drizzle dressing, and garnish with herbs.
Notes
- Crisp rice in small batches for maximum crunch.
- Drain veggies to avoid watery salad.
- Taste dressing before serving—it should be tangy and balanced.
- Try variations: chickpeas for vegetarian, quinoa for gluten-free, or harissa for spice.
- Refresh salad with extra herbs before serving for brightness.