Oh my goodness, let me tell you about the first time I made this irresistible chicken shawarma crispy rice salad—it was love at first bite! I’d been craving those bold Middle Eastern flavors, but wanted something fresh yet satisfying. The crispy rice gives that perfect crunch, while the spiced chicken shawarma brings all the warmth and depth. It’s become my go-to when I need a meal that feels special but comes together in no time. Trust me, once you try that golden, crispy rice with the tender spiced chicken and cool tahini drizzle, you’ll be hooked just like I was!
Why You’ll Love This Irresistible Chicken Shawarma Crispy Rice Salad
This isn’t just another salad—it’s a flavor explosion that’ll make you forget you’re eating something healthy! Here’s why it’s my absolute favorite:
- Quick magic: Ready in 35 minutes flat—faster than takeout!
- Texture heaven: That crispy rice crunch against tender chicken? *Chef’s kiss*
- Bold flavors: Smoky paprika, earthy cumin, and bright lemon make every bite sing
- Meal-worthy: Packed with protein and veggies—no sad salads here
- Customizable: Spice it up, add more veggies, make it your own!
Seriously, this dish checks all the boxes—it’s the kind of meal you’ll crave on busy weeknights and proudly serve to guests.
Ingredients for Irresistible Chicken Shawarma Crispy Rice Salad
Here’s everything you’ll need to make this flavor-packed dish—trust me, each ingredient plays a special role!
- 2 cups cooked basmati rice (day-old works best for extra crispiness!)
- 1 lb chicken breast, sliced into thin strips (about ½-inch thick)
- 2 tbsp olive oil (the good stuff—it makes a difference)
- 1 tsp each: smoked paprika, cumin, garlic powder (our flavor trifecta)
- ½ tsp turmeric (for that gorgeous golden color)
- ½ tsp salt + ¼ tsp black pepper (season like you mean it!)
- 1 cucumber, diced (about 1 cup)
- 1 tomato, diced (seeds removed for less sogginess)
- ¼ cup red onion, thinly sliced (soak in cold water to mellow the bite)
- ¼ cup parsley, finely chopped (stems removed)
- ¼ cup tahini sauce (store-bought or homemade—I won’t judge)
- 1 lemon, juiced (about 2 tbsp—taste as you go!)
Equipment You’ll Need
No fancy gadgets required—just these kitchen basics:
- Large skillet (for that golden shawarma magic)
- Baking sheet (the crisper the rice, the better!)
- Mixing bowl (big enough for tossing everything together)
- Chef’s knife (for slicing chicken and chopping veggies)
That’s it! Now let’s get cooking.
How to Make Irresistible Chicken Shawarma Crispy Rice Salad
Okay, let’s dive into the magic! This dish comes together in three simple steps – but oh, what glorious steps they are. Follow along and you’ll have that perfect combo of crispy, tender, and bursting-with-flavor in no time.
Step 1: Prepare the Chicken Shawarma
Heat your skillet over medium-high heat – you want it nice and hot! Toss those chicken strips with all the spices (paprika, cumin, garlic powder, turmeric, salt and pepper) until they’re completely coated. Now, listen for the sizzle when they hit the pan! Cook for about 5-6 minutes per side until they’re golden brown with crispy edges and no pink in the middle. That smell? That’s happiness right there.
Step 2: Crisp the Rice
While the chicken rests, spread your rice in a thin, even layer on a baking sheet. Pop it under the broiler (middle rack position!) for about 5 minutes. Keep an eye on it – you want golden crispy bits, not charcoal! I like to give it a quick stir halfway through for even browning. When it’s got that perfect crunch, you’ll know – it’ll sound like little rice fireworks when you tap it.
Step 3: Assemble the Salad
Now the fun part! In your biggest bowl, gently toss together the crispy rice, golden chicken, fresh veggies and parsley. Here’s my trick: drizzle the tahini sauce in a spiral pattern over everything before tossing – it distributes so much better! Finish with a big squeeze of lemon juice and one last gentle mix. Taste and adjust – maybe more lemon? More tahini? Make it yours!
Tips for Perfect Irresistible Chicken Shawarma Crispy Rice Salad
Want restaurant-quality results every time? Here are my foolproof secrets:
- Rice trick: Day-old rice crisps up best—fresh rice steams instead of browning
- Spice control: Start with 1 tsp each, then add more after tasting the cooked chicken
- Broiler watch: Set a timer! Rice goes from golden to burnt in seconds
- Chicken slices: Cut against the grain for maximum tenderness
- Tahini hack: Thin with warm water if your sauce is too thick
Follow these, and you’ll nail that perfect crispy-chewy-spicy balance!
Ingredient Substitutions and Notes
Ran out of something? No worries—this recipe is super flexible! Here are my favorite swaps:
- Tahini alternatives: Greek yogurt works beautifully (add lemon juice to thin) or even hummus in a pinch
- Rice options: Brown rice adds nuttiness (broil 1-2 minutes longer) or try quinoa for protein boost
- Chicken swaps: Turkey breast or even chickpeas (roast with spices!) for vegetarian versions
- Veggie variations: Swap cukes for zucchini, tomatoes for roasted red peppers—whatever’s fresh!
For gluten-free: Double-check your tahini brand. Low-carb? Cauliflower rice crisps up nicely too!
Serving Suggestions for Irresistible Chicken Shawarma Crispy Rice Salad
This salad shines on its own, but oh—the ways to make it even more special! Warm pita bread for scooping is my must-have. A dollop of garlicky yogurt dip on the side? Perfect. For summer nights, pair it with chilled mint lemonade. And if you’re feeling fancy, some extra pickled turnips add the prettiest pink pop of color and tang!
Storage and Reheating Instructions
Leftovers? Lucky you! Store this in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it’ll make the rice soggy. Instead, spread it on a baking sheet and pop it in a 350°F oven for 5-7 minutes to bring back that irresistible crispiness. The chicken stays juicy, the veggies stay fresh, and you get that just-made magic all over again!
Nutritional Information
Here’s the scoop on what’s in this delicious dish! (Remember: Nutrition varies based on ingredients/brands.) Each generous serving packs about 450 calories with 30g protein—making it as nourishing as it is tasty. All those spices? They’re basically free flavor boosts!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the ones I get asked most about this irresistible chicken shawarma crispy rice salad:
Can I use brown rice instead of basmati?
Absolutely! Brown rice adds a lovely nutty flavor—just broil it 1-2 minutes longer since it’s denser. Pro tip: Cook it a day ahead so it crisps up perfectly.
How can I make this spicier?
Oh, I love this question! Try adding ½ tsp cayenne to the chicken spices, or mix harissa paste into the tahini sauce. For fresh heat, top with sliced jalapeños or a sprinkle of crushed red pepper flakes.
Can I meal prep this salad?
Yes! Keep components separate—store crispy rice in an airtight container (it stays crunchy for 2 days). Assemble with fresh veggies and sauce just before eating. The chicken reheats beautifully in a skillet!
What if I don’t have tahini?
No worries! Greek yogurt with lemon juice makes a fantastic creamy substitute. Or skip the sauce and squeeze extra lemon—it’ll still taste amazing.
Did you make this? I need to see your crispy rice masterpiece! Tag me or leave a comment—I love hearing how you made it your own.
Print
35-Min Irresistible Chicken Shawarma Crispy Rice Salad Bliss
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and crispy rice salad topped with irresistible chicken shawarma, perfect for a quick and delicious meal.
Ingredients
- 2 cups cooked basmati rice
- 1 lb chicken breast, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup parsley, chopped
- 1/4 cup tahini sauce
- 1 lemon, juiced
Instructions
- Heat olive oil in a pan over medium heat.
- Add sliced chicken, paprika, cumin, garlic powder, turmeric, salt, and black pepper. Cook until golden brown.
- Spread cooked rice on a baking sheet and broil for 5 minutes until crispy.
- In a bowl, combine crispy rice, cooked chicken, cucumber, tomato, red onion, and parsley.
- Drizzle with tahini sauce and lemon juice. Toss gently and serve.
Notes
- Use day-old rice for better crispiness.
- Adjust spices to your taste.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Stovetop, Broiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: chicken shawarma, crispy rice, salad, Middle Eastern, quick meal