Chicken Shawarma Crispy Rice Salad

A vibrant, delicious salad featuring spiced chicken and fresh veggies on a bed of crispy rice, perfect for summer picnics or cozy dinners.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Fusion, Middle Eastern

Calories: 600

Ingredients Method Notes

Ingredients

For the Chicken

1 lb chicken thighs, boneless and skinless
2 tablespoons olive oil
2 tablespoons shawarma spice mix Can substitute with cumin, paprika, garlic powder, and coriander.

For the Salad

2 cups cooked rice (preferably crispy)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced
¼ cup red onion, thinly sliced
¼ cup fresh parsley, chopped
½ cup creamy dressing (such as tahini or yogurt-based)
Salt and pepper to taste

Method

Preparation

In a mixing bowl, combine the chicken thighs with olive oil and shawarma spice mix. Ensure that the chicken is well coated. Let it marinate for at least 30 minutes, or even overnight for best flavor.
In a large bowl, combine the cooked rice, halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, and chopped parsley.

Cooking

Heat a grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until it’s thoroughly cooked (internal temperature should reach 165°F). Once done, let it rest for a few minutes, then slice it into strips.

Assembly

Drizzle the creamy dressing over the rice and vegetables, then season with salt and pepper. Mix gently until well combined.
Top the salad with the sliced chicken and serve immediately, or store in the fridge for meal prep.

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3 days. You can freeze marinated chicken before cooking and thaw overnight in the fridge before grilling.