This Chicken Shawarma Crispy Rice Salad is a vibrant, satisfying dish that brings together warm Middle Eastern–inspired spices, fresh vegetables, and irresistible crunchy rice. Juicy shawarma-seasoned chicken is paired with crisp cucumbers, tomatoes, herbs, and a creamy lemon-tahini dressing that ties everything together into a balanced and crave-worthy meal.

Why You’ll Love This Recipe

This recipe delivers bold flavors and exciting textures in every bite. The chicken is deeply seasoned yet simple to prepare, the crispy rice adds an unexpected crunch that elevates the salad, and the lemon-tahini dressing is creamy without feeling heavy. It works beautifully as a filling lunch, a light dinner, or a meal-prep option that doesn’t feel boring after day one.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crispy rice
2 cups cooked rice, fully cooled
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder

For the chicken
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons olive oil
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/2 teaspoon ground black pepper

For the salad
5 Persian cucumbers, thinly sliced
1 cup baby tomatoes, halved
1/2 red onion, finely sliced (about 1/2 cup)
3 dill pickles, chopped
1 bunch fresh mint, finely chopped (about 1/2 cup)

For the creamy lemon-tahini dressing
1/2 cup plain Greek yogurt
1/3 cup tahini
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 garlic cloves
1 teaspoon kosher salt
1 to 2 tablespoons honey or maple syrup, optional

Directions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Spread the cooled rice onto the baking sheet. Drizzle with olive oil and sprinkle with paprika, oregano, and garlic powder. Toss well to evenly coat the rice, then spread it into an even layer. Bake for 30 to 35 minutes, tossing halfway through, until golden and crispy. Remove from the oven and set aside.

While the rice bakes, prepare the chicken. Place the chicken pieces in a large bowl and add turmeric, cumin, cinnamon, garlic powder, and black pepper. Toss until the chicken is evenly coated with the spices.

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove from heat and let it rest briefly.

Prepare the dressing by adding Greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup if using to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.

In a large bowl, combine cucumbers, baby tomatoes, red onion, dill pickles, and mint. Add the cooked chicken and crispy rice. Pour the dressing over the salad and toss gently until everything is well combined. Serve immediately.

Servings and timing

This recipe makes 4 generous servings.

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: approximately 55 minutes

Variations

You can swap the chicken thighs for chicken breast if you prefer a leaner cut, though thighs remain juicier. For extra heat, add a pinch of chili flakes to the chicken seasoning. Fresh parsley or cilantro can be used in place of mint for a different herbal note. If you want extra vegetables, shredded romaine or arugula can be folded in just before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store the crispy rice separately if possible. This salad is best enjoyed cold or at room temperature, and reheating is not recommended as it may soften the rice and vegetables.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare all components in advance, but keep the crispy rice and dressing separate until just before serving.

What type of rice works best?

Any cooked rice works well, including jasmine, basmati, or long-grain white rice, as long as it is fully cooled before baking.

Is this salad served warm or cold?

It is best served slightly warm or at room temperature, with warm chicken and rice mixed with cool vegetables.

Can I make this recipe dairy-free?

Yes, you can replace the Greek yogurt with a dairy-free yogurt alternative that is thick and unsweetened.

How do I keep the rice crispy?

Make sure the rice is cooled before baking and spread in a single layer. Avoid overcrowding the pan.

Can I use store-bought shawarma seasoning?

You can, but the homemade spice blend provides a fresher, more balanced flavor.

Is the dressing very tangy?

The lemon adds brightness, but the tahini and yogurt balance it out. You can reduce lemon juice slightly if preferred.

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook it, as chicken breast can dry out more easily.

What can I serve with this salad?

It works well on its own, but pairs nicely with flatbread or a simple lentil soup.

Is this recipe good for meal prep?

Yes, it’s great for meal prep when components are stored separately and assembled before eating.

Conclusion

Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a bold, flavorful dish that proves salads can be exciting and deeply satisfying. With spiced chicken, crunchy rice, fresh vegetables, and a creamy dressing, it delivers a perfect balance of comfort and freshness that you’ll want to make again and again.

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