Description
This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a vibrant, flavorful dish combining spiced and sautéed chicken thighs with a mix of fresh vegetables and crunchy oven-baked crispy rice. The salad is brought together with a creamy, tangy lemon-tahini dressing that adds a delightful zest. Perfect for a wholesome lunch or dinner, this salad balances savory, fresh, and crispy textures in every bite.
Ingredients
Rice and Spices
- 2 Cups Rice (cooked and cooled)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 1/2 Teaspoon Garlic Powder
Chicken and Seasonings
- 1 Pound Boneless, Skinless Chicken Thighs (cut into 1/2 inch pieces)
- 2 Tablespoons Olive Oil
- 2 Teaspoons Turmeric
- 2 Teaspoons Cumin
- 1 Teaspoon Cinnamon
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Black Pepper
Salad Vegetables and Herbs
- 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 Mint (chopped, about 1/2 cup)
Dressing
- 1/2 Cup Greek Yogurt
- 1/3 Cup Tahini
- 1/4 Cup Olive Oil
- 1/4 Cup Lemon Juice (approximately 1 whole lemon)
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
- 1-2 Tablespoons Honey or Maple Syrup (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the crispy rice.
- Line Baking Sheet: Line a baking sheet with parchment paper and set aside for the rice preparation.
- Cook Rice: Cook the rice according to your preferred method and allow it to cool completely.
- Prepare Cooled Rice: Add the cooled rice to the lined baking sheet and toss with 1 tablespoon olive oil, paprika, oregano, and garlic powder until evenly coated.
- Bake Crispy Rice: Spread the rice evenly on the baking sheet and bake for 30-35 minutes, tossing halfway through to ensure even crisping, until the rice is golden and crispy.
- Season the Chicken: In a large bowl, combine chicken thigh pieces with turmeric, cumin, cinnamon, garlic powder, and ground black pepper, tossing to coat well.
- Heat Skillet: Place a skillet over medium heat on the stovetop and add 2 tablespoons olive oil, heating until shimmering.
- Cook the Chicken: Add the seasoned chicken to the hot skillet and cook until fully cooked through and browned, about 8-10 minutes. Remove from heat.
- Cool the Rice: Once baking is complete, remove the crispy rice from the oven and set aside to cool slightly.
- Prepare the Salad: Wash and thinly slice the Persian cucumbers, halve the baby tomatoes, finely slice the red onion, chop dill pickles, and chop fresh mint. Combine all in a large bowl.
- Add Chicken and Rice: Add the cooked chicken and the cooled crispy rice to the vegetable mixture in the large bowl.
- Prepare the Dressing: In a blender, combine Greek yogurt, tahini, olive oil, lemon juice, garlic cloves, kosher salt, and honey or maple syrup if using. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Add the Dressing: Pour the dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
- Toss and Serve: Serve the salad immediately while the chicken is warm and enjoy the fresh, crunchy, and flavorful combination.
Notes
- Use cooled rice for best results when baking crispy rice to prevent clumping.
- The honey or maple syrup in the dressing is optional but adds a nice balance to the tangy lemon and savory tahini.
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred, adjusting cook time accordingly.
- For extra crunch, you can toast the spices before adding to chicken for enhanced flavor.
- If desired, add chopped fresh parsley or cilantro for additional herbaceous notes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking and Stovetop
- Cuisine: Middle Eastern
