Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

If you’re ready to fall head over heels for a salad like never before, this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is exactly what you need! It’s a vibrant, crunchy, herby bowl of happiness—crisp seasoned rice, juicy shawarma-spiced chicken, and zingy lemon-tahini dressing all tossed with fresh veggies. I can’t wait for you to try my new obsession!

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—these simple staples are what make Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing so colorful, crave-worthy, and satisfying. Each one adds vital flavor, delightful crunch, or vibrant freshness to the final salad.

• Cooked Rice: Use leftover or freshly cooked rice that’s completely cooled for the best crispy results; any variety works, but jasmine or basmati adds lovely fragrance.
• Olive Oil: Adds richness and helps the rice and chicken crisp up while roasting and sautéing.
• Paprika, Oregano, Garlic Powder: These spices transform the rice into a savory, aromatic crispy topping.
• Boneless, Skinless Chicken Thighs: Thighs stay ultra-juicy and soak up all those bold shawarma spices—slice into bite-size pieces for extra flavor in every mouthful.
• Turmeric, Cumin, Cinnamon, Garlic Powder, Black Pepper: Your homemade shawarma blend, warming and aromatic with a touch of sweetness from cinnamon.
• Persian Cucumbers: Thinly sliced for maximum coolness and crunch—they make the salad shine!
• Baby Tomatoes: Halved for bright, sweet pops of juiciness in every forkful.
• Red Onion: Thin slices add just the right mellow bite (soak briefly in cold water to tone down the sharpness if you like!).
• Dill Pickles: For punchy, tangy flavor that’s totally irresistible with the creamy dressing.
• Fresh Mint: A big handful adds refreshing, herby brightness you’ll love.
• Greek Yogurt: Makes the dressing ultra-lush and adds a little protein, too.
• Tahini: Sesame paste brings creamy body and a gorgeous nutty flavor to the lemony dressing.
• Lemon Juice: Fresh squeezed is a must for that zingy, sunny flavor!
• Garlic: Two cloves go into the dressing for a mellow, savory kick.
• Honey or Maple Syrup (Optional): Just a spoonful brings a hint of sweetness that softens the tang of the lemon and yogurt.
• Kosher Salt: To pull all those bold flavors together.

Variations

Make this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing your own—it’s a total chameleon and adapts beautifully to your cravings, dietary preferences, or whatever you’ve got in the fridge. Here are a few playful twists to try:

• Swap the Protein: Use rotisserie chicken for a shortcut, or try chickpeas or tofu for a satisfying vegetarian version.
• Add Grains: Quinoa or farro work beautifully in place of (or mixed with) the rice for extra chewy texture and nutrition.
• Bump Up Greens: Toss in a few handfuls of baby spinach, arugula, or chopped romaine for even more color and crunch.
• Play With Herbs: Parsley, cilantro, or dill all shine alongside the mint—combine them for a garden-party salad vibe!
• Make It Dairy-Free: Use coconut yogurt in the dressing and skip the Greek yogurt for a creamy, vegan-friendly option.

How to Make Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

Step 1: Prep the Crispy Rice

Start by preheating your oven to 400°F. If you haven’t already, cook your rice and let it cool completely—it crisps so much better this way! Toss the cooled rice with olive oil, paprika, oregano, and garlic powder right on a parchment-lined baking sheet. Spread it out and slide it into the oven for 30–35 minutes, tossing halfway through. You’ll end up with irresistibly golden, crunchy morsels—the ultimate salad “crouton!”

Step 2: Make the Shawarma Chicken

While the rice crisps up, grab a bowl and add your chicken thigh pieces. Sprinkle on turmeric, cumin, cinnamon, garlic powder, and black pepper, and toss to coat everything evenly with those fragrant spices. Heat olive oil in a skillet over medium heat, then sauté the chicken until it’s browned, juicy, and cooked through.

Step 3: Chop and Combine Salad Veggies

Now for the vibrant salad base! Thinly slice Persian cucumbers, halve those jewel-like baby tomatoes, finely slice red onion, and chop dill pickles and fresh mint. Pile everything into your largest salad bowl—trust me, you want plenty of room to toss.

Step 4: Blend the Creamy Lemon-Tahini Dressing

Add the Greek yogurt, tahini, olive oil, fresh lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender. Blend until the dressing is velvety-smooth and dreamy, then taste and adjust the seasonings as you like. That zingy, nutty finish is pure magic over crisp veggies and rice.

Step 5: Assemble and Toss

Once both chicken and crispy rice are ready, add them right into the bowl with your veggies. Pour over the luscious lemon-tahini dressing and toss gently until everything is thoroughly coated and those flavors meld. Serve immediately for max crunch and savor every bite!

How to Serve Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

Garnishes

This salad loves a little final flourish. Try a big scatter of extra fresh mint or parsley, a dusting of toasted sesame seeds, a pinch of sumac for tangy color, or a few extra pickles for fun crunch. Even a drizzle of olive oil or a wedge of lemon looks beautiful and adds flavor.

Side Dishes

While Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a meal all on its own, you can’t go wrong adding warm pita, classic hummus, or roasted veggies like carrots or cauliflower on the side for an extra-Mediterranean feel. A chilled yogurt drink or sparkling lemonade? Perfection.

Creative Ways to Present

For an impressive party platter, arrange each component in neat rows or piles on a big serving board and let everyone build their own. Or pack the salad into crisp Romaine or butter lettuce cups for a stunning hand-held appetizer. Mini jars or cups turn it into a picnic or potluck superstar.

Make Ahead and Storage

Storing Leftovers

Store the salad components separately if possible: keep the crispy rice, cooked chicken, and veggies in individual airtight containers in the fridge. The assembled Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing will keep for up to 2 days, though the rice softens slightly.

Freezing

While the fresh veggies and herbs don’t freeze well, you can freeze cooked crispy rice and chicken separately for up to 2 months. Thaw before reheating and assembling with newly chopped veggies and dressing for the best texture.

Reheating

To revive your crispy rice, spread it on a baking sheet and toast at 400°F for 8–10 minutes. Chicken can be gently reheated in a skillet. Let the salad and dressing come to room temperature for the freshest flavors before tossing together again.

FAQs

Final Thoughts

If you’re craving a bowlful of sunshine, Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is it! I hope you treat yourself to this crunchy, golden, flavor-bursting salad—it’s so much more than the sum of its parts. Don’t forget to let me know how you make it your own; I can’t wait to hear what you think!

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