If you’ve ever wondered how to pack major flavor, crunch, and a bright punch of citrus into every bite, look no further than this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing
1 hour
4 servings
SAVE. This dish is a celebration of texture and color, with tender spiced chicken, golden crispy rice, fresh veggies, and a zingy dressing that brings it all together. Whether you’re hosting friends, prepping lunches, or craving a meal that feels like a party, this salad is always the answer!
Ingredients You’ll Need
Ingredients You’ll Need
One of the magical things about this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing
1 hour
4 servings
SAVE is how every ingredient earns its spot. Each brings its own burst of flavor, vivid color, or irresistible texture, so don’t skip a single one for the ultimate experience.
- Rice: Day-old rice works best here, letting it crisp up perfectly in the oven for that golden crunch without getting mushy.
- Olive Oil: Just a touch gives both your rice and chicken a beautiful, savory finish and helps crisp things up.
- Paprika: This adds smoky depth and a gorgeous red hue to the base of your crispy rice.
- Oregano: Just a sprinkle brings an earthy, Mediterranean flavor that brightens up every bite.
- Garlic Powder: You’ll use this twice, because there’s never too much garlic aroma woven throughout the salad and rice.
- Boneless, Skinless Chicken Thighs: Thighs add juiciness and soak up the spices beautifully for authentic shawarma vibes.
- Turmeric: This gives the chicken its rich color and a subtle warmth that’s totally irresistible.
- Cumin: Essential for that bold, savory depth we all love in shawarma.
- Cinnamon: Just a bit adds sweetness and a hint of intrigue to balance the savory spices.
- Ground Black Pepper: A fresh grind lends the chicken a bit of heat and cuts through the richness.
- Persian Cucumbers: These stay crisp and snappy, bringing freshness and a bite of green to every forkful.
- Baby Tomatoes: Juicy and sweet, these burst with color and offer a pop of acidity.
- Red Onion: Sliced thin, this adds sharpness and color, perfectly balancing out the other flavors.
- Dill Pickles: Chopped pickles add tang and salinity, giving the salad that Middle Eastern street food energy.
- Mint: Freshly chopped, mint brings out cooling notes that complement both the chicken and creamy dressing.
- Greek Yogurt: A must for the dressing, making it thick, tangy, and unbelievably creamy.
- Tahini: Creamy sesame paste is the hero of your ahini Dressing
1 hour
4 servings
SAVE, giving it that nutty, luscious finish. - Lemon Juice: For the freshest zing, always use real lemons—this lifts the whole salad!
- Garlic: Blended into the dressing for a classic punch and extra savory oomph.
- Honey or Maple Syrup (optional): Don’t skip this addition if you love a little sweetness to balance all the lemony tang.
- Kosher Salt: Enhances every flavor and helps the veggies and chicken sing.
How to Make ahini Dressing
1 hour
4 servings
SAVE
Step 1: Preheat the Oven
Start by getting your oven up to 400F. A hot oven is the secret weapon for extra crispy rice, which is basically the soul of this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing
1 hour
4 servings
SAVE. Prep your workspace!
Step 2: Line Your Baking Sheet
Grab a sheet of parchment paper and line your largest baking tray. This not only saves you from scrubbing later, but guarantees your crispy rice won’t stick and will brown beautifully. Set that aside and get ready for rice magic!
Step 3: Cook and Cool the Rice
If your rice isn’t already cooked and cooled, make a fresh pot using your favorite method. Spread it out to cool completely—room-temperature rice fries up the crispiest, guaranteeing those golden shards that make this salad so addictive.
Step 4: Season and Crisp the Rice
Pour your cooled rice onto your prepared baking sheet. Toss it generously with olive oil, paprika, oregano, and garlic powder; you want every grain kissed by spice and ready for crunch. Slide into your preheated oven and bake 30-35 minutes, tossing once, until gloriously crisp.
Step 5: Season the Chicken
While the rice is crisping, focus on your shawarma-style chicken. In a big bowl, toss the chicken thighs with turmeric, cumin, cinnamon, garlic powder, black pepper, and olive oil. Every piece should be golden and fragrant—let those spices shine!
Step 6: Sauté the Chicken
Heat a skillet over medium heat, drizzle in a bit more olive oil, and cook your spice-coated chicken until it’s glistening, browned, and thoroughly cooked through. Transfer to a plate to keep the juices in—don’t overcook!
Step 7: Prep Fresh Veggies
While everything’s cooling a bit, slice up your Persian cucumbers, halve those juicy baby tomatoes, thinly slice red onion, chop dill pickles, and shower with fresh mint. Add it all to a huge bowl—you want everything ready for the final toss.
Step 8: Combine Chicken, Rice, and Veggies
When the rice is perfectly crispy, scatter it atop your veggie bowl and add in the cooked chicken. The mix of warm, spiced meat, golden crunch, and crisp produce is utterly irresistible already!
Step 9: Make the ahini Dressing
1 hour
4 servings
SAVE
Time to whirl up the star: your ahini Dressing
1 hour
4 servings
SAVE. Blend together Greek yogurt, tahini, olive oil, fresh lemon juice, garlic, kosher salt, and (if you want that subtle sweetness) honey or maple syrup. Puree until silky and dreamy. Taste and adjust for lemon, salt, or a touch more honey if you love a sweet-tart combo.
Step 10: Assemble and Serve
Drizzle your luxurious Lemon-Tahini Dressing
1 hour
4 servings
SAVE generously over the salad. Toss until everything is beautifully coated and each bite promises crispy, creamy, spiced, and fresh all at once. Serve immediately for maximum crunch!
How to Serve ahini Dressing
1 hour
4 servings
SAVE
Garnishes
Finish your Chicken Shawarma Crispy Rice Salad with a flourish! A shower of extra mint, maybe a pinch of sumac, or a handful of toasted sesame seeds can take your ahini Dressing
1 hour
4 servings
SAVE straight to a restaurant-worthy finish. Don’t forget a few fresh pickle slices for a little extra zing!
Side Dishes
This salad is complete on its own, but I love pairing it with fluffy pita, warm flatbread, or a stack of fresh veggie crudités. A simple lemony lentil soup or a tangy tabbouleh pulls it all together for a Middle Eastern-inspired feast.
Creative Ways to Present
Pile the salad high on a big platter and let guests dig in family-style. Or, for a fun twist, serve in individual bowls layered with the crispy rice at the bottom, veggies and chicken on top, and a generous drizzle of ahini Dressing
1 hour
4 servings
SAVE. It’s even stunning as lettuce cups or tucked inside pita pockets for a hearty handheld meal!
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing
1 hour
4 servings
SAVE, store the salad, crispy rice, and ahini Dressing
1 hour
4 servings
SAVE separately in airtight containers. This keeps everything from turning soggy and preserves those craveable textures for days.
Freezing
While the salad and dressing are best enjoyed fresh, you can freeze the cooked chicken on its own for later. Simply let it cool completely, transfer to a freezer bag, and thaw overnight in the fridge when ready to use. The crispy rice and veggies, though, are best made fresh.
Reheating
To bring back lost crunch, spread leftover rice on a sheet pan and re-warm in a hot oven for a few minutes. The chicken reheats beautifully in a skillet or microwave. Always add the dressing and fresh toppings right before serving for the best flavor and texture!
FAQs
Can I substitute chicken breasts for thighs?
Absolutely! Chicken breasts will work, though thighs give you that extra juiciness and flavor. Just don’t overcook breasts, as they dry out a bit faster than thighs.
What can I use instead of tahini in the dressing?
If you can’t find tahini, try smooth almond or cashew butter for a different (but equally creamy and nutty) twist in your ahini Dressing
1 hour
4 servings
SAVE.
How do I keep the rice crispy for leftovers?
Keep the crispy rice separate from the salad and dressing in its own container. Reheat in the oven or a dry skillet before tossing back into the salad to restore that satisfying crunch.
What’s a good vegan swap for the chicken?
Marinated tofu or roasted chickpeas can stand in for chicken here. Toss tofu or chickpeas with the same shawarma spices and roast or sauté until golden, then assemble as usual!
Can I make the ahini Dressing
1 hour
4 servings
SAVE ahead?
Totally! Whip up the dressing a day or two ahead and store it in a jar in the fridge. Give it a good shake or stir before using, as separation is totally normal.
Final Thoughts
This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing
1 hour
4 servings
SAVE is the definition of craveable: bold spices, addictive crunch, and that dreamy ahini Dressing
1 hour
4 servings
SAVE tie every forkful together. Give it a go, share it with friends, or keep leftovers for yourself—I can’t wait for you to fall in love with this flavor-packed meal!
ahini Dressing 1 hour 4 servings SAVE Recipe
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Halal
Description
This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is a delicious and satisfying meal that combines crispy rice, flavorful chicken shawarma, and a creamy lemon-tahini dressing.
Ingredients
Crispy Rice:
- 2 Cups Rice (cooked and cooled)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 1/2 Teaspoon Garlic Powder
Chicken Shawarma:
- 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:
- 5 Persian Cucumbers (thinly sliced)
- 1 Cup Baby Tomatoes (halved)
- 1/2 Red Onion (finely sliced)
- 3 Dill Pickles (chopped)
- 1 Bunch Mint (chopped)
Lemon-Tahini Dressing:
- 1/2 Cup Greek Yogurt
- 1/3 Cup Tahini
- 1/4 Cup Olive Oil
- 1/4 Cup Lemon Juice
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
- 1–2 Tablespoons Honey or Maple Syrup
Instructions
- Preheat Oven: Preheat your oven to 400F.
- Line Baking Sheet: Line a baking sheet with parchment paper.
- Cook Rice: Cook the rice and allow it to cool. Toss with olive oil, paprika, oregano, and garlic powder.
- Bake Crispy Rice: Bake the rice until crispy, tossing halfway through.
- Season the Chicken: Season chicken with turmeric, cumin, cinnamon, garlic powder, and pepper.
- Cook the Chicken: Cook seasoned chicken in a skillet until fully cooked.
- Prepare the Salad: Wash and chop cucumbers, tomatoes, onion, pickles, and mint. Add to a bowl.
- Add Chicken and Rice: Combine cooked chicken and crispy rice with the salad.
- Prepare the Dressing: Blend yogurt, tahini, olive oil, lemon juice, garlic, salt, and honey/maple syrup until smooth.
- Add the Dressing: Pour the dressing over the salad and toss to combine.
- Toss and Enjoy: Serve and enjoy!
Notes
- You can customize this salad by adding your favorite vegetables or toppings.
- Feel free to adjust the seasonings in the dressing to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
