Chicken Shawarma Crispy Rice Salad
Discover how to make Chicken Shawarma Crispy Rice Salad . A delicious recipe with detailed instructions.
25
Prep Time
25
Cook Time
80
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Chicken Shawarma Crispy Rice Salad . A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. In a bowl, combine chicken strips with 2 tablespoons olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Mix well and marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
Step 2
2. Preheat your oven to 425°F (220°C) or prepare a grill for medium-high heat.
Step 3
3. Arrange marinated chicken on a baking sheet or grill and cook for 15-20 minutes, turning once, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes.
Step 4
4. While chicken cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cooled rice in an even layer and press down gently. Cook undisturbed for 5-7 minutes until the bottom becomes crispy and golden brown. Break into pieces and set aside.
Step 5
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, 2 tablespoons olive oil, and 2-3 tablespoons water until smooth. Season with salt and pepper.
Step 6
6. In a large serving bowl, combine crispy rice, cucumber, tomatoes, red onion, and herbs.
Step 7
7. Slice the rested chicken and arrange over the rice salad. Drizzle with tahini dressing and serve immediately.
You Must Know
- ✓For extra crispy rice, spread cooked rice on a baking sheet and refrigerate uncovered for 1-2 hours before crisping
- ✓Don't overcrowd the pan when crisping rice to ensure maximum crunch
- ✓Let the chicken rest after cooking to keep it juicy and tender
Chef's Notes
For extra crispy rice, spread cooked rice on a baking sheet and refrigerate uncovered for 1-2 hours before crisping
Don't overcrowd the pan when crisping rice to ensure maximum crunch
Let the chicken rest after cooking to keep it juicy and tender
Serving Suggestions
Serve this salad warm or at room temperature, perfect for lunch or a light dinner. Pair with warm pita bread, hummus, or pickled vegetables for a complete Middle Eastern-inspired meal. Ideal for meal prep as components can be stored separately and assembled when ready to eat.
Nutritional Info (Per Serving)
485
Calories
28g
Protein
38g
Carbs
25g
Fat
Tags
Lily
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More Salads Recipes
Chicken Shawarma Crispy Rice Salad
Discover how to make Chicken Shawarma Crispy Rice Salad . A delicious recipe with detailed instructions.
Ingredients (20)
Instructions
- In a bowl, combine chicken strips with 2 tablespoons olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Mix well and marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Preheat your oven to 425°F (220°C) or prepare a grill for medium-high heat.
- Arrange marinated chicken on a baking sheet or grill and cook for 15-20 minutes, turning once, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes.
- While chicken cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cooled rice in an even layer and press down gently. Cook undisturbed for 5-7 minutes until the bottom becomes crispy and golden brown. Break into pieces and set aside.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, 2 tablespoons olive oil, and 2-3 tablespoons water until smooth. Season with salt and pepper.
- In a large serving bowl, combine crispy rice, cucumber, tomatoes, red onion, and herbs.
- Slice the rested chicken and arrange over the rice salad. Drizzle with tahini dressing and serve immediately.
More Salads Recipes
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