Description
A vibrant and easy Middle Eastern Chicken Shawarma Crispy Rice Salad dressing, packed with flavor, texture, and beginner-friendly steps.
Ingredients
Scale
- 2 cups cooked and cooled jasmine rice
- 1 tbsp olive oil (for rice)
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp garlic powder (for rice)
- 1 lb boneless, skinless chicken thighs, chopped
- 2 tbsp olive oil (for chicken)
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp garlic powder (for chicken)
- 1/2 tsp ground black pepper
- 5 Persian cucumbers, sliced
- 1 cup baby tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 dill pickles, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup Greek yogurt
- 1/3 cup tahini
- 1/4 cup olive oil (for dressing)
- 1/4 cup lemon juice (about 1 lemon)
- 2 cloves garlic
- 1 tsp kosher salt
- 1–2 tbsp honey or maple syrup (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the cooled rice onto the baking sheet and toss with olive oil, paprika, oregano, and garlic powder. Bake for 30–35 minutes, tossing halfway through.
- While rice is baking, season chopped chicken thighs with turmeric, cumin, cinnamon, garlic powder, black pepper, and olive oil in a bowl.
- Heat a skillet over medium heat, add chicken, and cook until fully cooked and browned, about 8–10 minutes.
- Chop cucumbers, tomatoes, red onion, dill pickles, and mint. Set aside in a large mixing bowl.
- In a blender, combine Greek yogurt, tahini, olive oil, lemon juice, garlic, salt, and optional sweetener. Blend until smooth and creamy.
- Combine the crispy rice, cooked chicken, and vegetables in the bowl. Pour dressing over and toss gently to coat evenly.
- Serve immediately or store components separately for later assembly.
Notes
- Use day-old rice for the best crispy texture.
- Store dressing and rice separately to maintain texture when saving leftovers.
- Fresh garlic gives the dressing more punch—avoid using garlic powder as a substitute.
- If your tahini is thick, thin the dressing with a splash of water.
- Make the rice and dressing a day in advance for quicker meal prep.
- Prep Time: 22 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking, Skillet
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 574
- Sugar: 6g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg