Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

If you’re searching for a salad that lives at the crossroads of vibrant flavor and irresistible texture, you’ve just found your new favorite: Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing. This dish brings to the table the spicy warmth of shawarma chicken, the addictive crunch of oven-baked crispy rice, and a zesty, creamy dressing that ties everything together in a celebration of color and taste.

Ingredients You’ll Need

One of the best things about making Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is how every ingredient shines. They’re wonderfully straightforward, but chosen for their ability to create layers of taste, crunch, and color that totally wake up your palate. Here’s what you’ll need and why you shouldn’t skip a single one!

• Cooked and cooled rice (2 cups): Using day-old rice is perfect here, as it crisps up beautifully and delivers that savory crunch we all crave.
• Olive oil: Adds richness and ensures both the rice and chicken achieve a gorgeously crispy or tender finish.
• Paprika, oregano, and garlic powder: These spices season the rice, infusing it with Mediterranean aroma and flavor in every bite.
• Boneless, skinless chicken thighs (1 lb): Their juicy texture and flavor make them the best pick for absorbing those fabulous shawarma spices.
• Turmeric, cumin, cinnamon, garlic powder, black pepper: The essential shawarma spice blend; warming, earthy, and absolutely addictive.
• Persian cucumbers: These stay super crisp and lend coolness, balancing the warm chicken and dressing.
• Baby tomatoes: Little bursts of juiciness and color—they brighten up every forkful.
• Red onion: Sliced paper thin, it adds sharpness and depth without overwhelming the salad.
• Dill pickles: The secret tangy crunch that brings extra excitement to the salad experience.
• Fresh mint: Bright, aromatic, and a total game-changer in terms of freshness.
• Greek yogurt, tahini, lemon juice, and garlic: The building blocks for our creamy, tangy dressing with just the right amount of punch.
• Honey or maple syrup (optional): Just a touch sweetens the dressing and balances all those bold, zesty flavors.

Variations

One of the joys of Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is its flexibility. Whether you’re working around dietary needs, swapping for pantry staples, or dialing up the veggies, this salad is ready to bend to your cravings—so let your creativity run wild!

• Swap the protein: Use tofu or roasted chickpeas in place of chicken for an ultra-satisfying vegetarian twist.
• Mix up the veggies: Add shredded carrots, bell peppers, or even roasted cauliflower for extra color and crunch.
• Change the dressing: A herby green goddess or spiced yogurt sauce works beautifully if you’re out of tahini.
• Low-carb option: Substitute cauliflower rice for a lighter base, following the same crispy rice baking method.

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

Step 1: Prepare and Crisp the Rice

The key to the magical crunch in this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is all in the rice! Start by making sure your rice is completely cooled—day-old rice really is your best friend here. Toss it with olive oil, paprika, oregano, and garlic powder on a parchment-lined baking sheet, then bake at 400°F for 30–35 minutes. Don’t forget to toss it halfway through for even crisping.

Step 2: Season and Cook the Chicken Shawarma

While the rice is crisping, season the chicken thighs with turmeric, cumin, cinnamon, garlic powder, and black pepper. The mixture will be beautiful, fragrant, and deeply yellow thanks to the turmeric. Sauté the chicken in hot olive oil over medium heat until cooked through and juicy, then set aside. Your kitchen will smell incredible!

Step 3: Chop and Combine the Salad Vegetables

It’s time for color! Slice up the Persian cucumbers, halve the baby tomatoes, slice the red onion thinly, chop the dill pickles, and finely mince the fresh mint. Combine all these crunchy, aromatic goodies in a big salad bowl, ready for toppings galore.

Step 4: Make the Creamy Lemon-Tahini Dressing

Blend Greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and (if you like) a splash of honey or maple syrup until smooth and lush. Taste and adjust the seasoning or sweetness to your liking—this is the flavor crown jewel of the whole dish!

Step 5: Assemble and Serve

Add the hot shawarma chicken and crispy rice to the bowl of veggies. Pour the dressing all over and toss (don’t be shy!). Serve immediately for best crunch, or keep components separate if making ahead. Now… take a bite and swoon over all those textures and flavors.

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

Garnishes

I absolutely love sprinkling extra fresh mint or a handful of microgreens over the finished salad. If you want to go extra, a sprinkle of toasted sesame seeds or a swirl of extra lemon-tahini dressing right before serving looks stunning and adds a little extra punch.

Side Dishes

Although Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a complete meal on its own, I like to serve it with warm pita bread or flatbread. A little hummus or baba ganoush on the side transforms this dish into a full-feast situation—perfect for sharing and scooping.

Creative Ways to Present

For a dinner party, try assembling the salad in individual shallow bowls, layering the crispy rice at the bottom, then the vegetables, then chicken, finishing with a generous pour of dressing. Or, serve it family-style on a gorgeous platter with all the elements arranged artfully for a stunning “wow” moment at the table.

Make Ahead and Storage

Storing Leftovers

If you anticipate leftovers, store all the salad elements separately in airtight containers—the chicken, crispy rice, chopped veggies, and dressing—so everything stays fresh and vibrant. When you’re ready to eat, just toss together!

Freezing

While the salad itself isn’t freezer friendly, the cooked shawarma chicken freezes beautifully. Cool it completely, seal in a freezer-safe bag, and thaw overnight in the fridge. The crispy rice and vegetables are best made fresh for texture’s sake.

Reheating

To revive any leftover chicken or crispy rice, pop them in a hot skillet or oven for a few minutes. This returns the chicken’s tenderness and the rice’s signature crunch, so your next bowl of Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing tastes just as amazing as the first.

FAQs

Final Thoughts

If your dinner routine needs a joyful spark, promise yourself you’ll make this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing soon. Every bite is a riot of flavor, color, and crunch, with enough make-ahead options to fit even the busiest schedule. Gather your ingredients, invite the people you love, and let this unforgettable salad steal the show!

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