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Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

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A bold and satisfying salad featuring shawarma-spiced chicken, crispy baked rice, fresh vegetables, and a creamy lemon-tahini dressing. It’s hearty, flavorful, and perfect for lunch or dinner.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking, Stovetop
  • Cuisine: Middle Eastern-Inspired
  • Diet: Halal

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread cooled rice on the baking sheet. Drizzle with olive oil and sprinkle with paprika, oregano, and garlic powder. Toss to coat and spread evenly. Bake for 30–35 minutes, tossing halfway through, until crispy and golden. Set aside.
  3. In a bowl, combine chicken pieces with turmeric, cumin, cinnamon, garlic powder, and black pepper. Toss to coat evenly.
  4. Heat olive oil in a skillet over medium heat. Add chicken and cook for 8–10 minutes, stirring occasionally, until cooked through and browned. Remove from heat.
  5. To make the dressing, blend Greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and honey or maple syrup (if using) until smooth and creamy. Adjust seasoning to taste.
  6. In a large bowl, combine cucumbers, baby tomatoes, red onion, pickles, and mint. Add cooked chicken and crispy rice.
  7. Pour dressing over salad and gently toss until well mixed. Serve immediately.

Notes

  • For extra crunch, store crispy rice separately until ready to serve.
  • Use chicken breast instead of thighs for a leaner option, but watch cooking time to avoid drying.
  • Replace mint with parsley or cilantro for a different flavor profile.
  • Fold in greens like arugula or romaine for more vegetables.
  • Best served at room temperature or slightly warm for balanced textures.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-shawarma-crispy-rice-salad-with-lemon-tahini-dressing/