Name: Chicken Shawarma Crispy Rice Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp ground paprika; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp garlic powder; 1/4 tsp cinnamon; 1/4 tsp cayenne pepper (optional); 1 tsp salt; 1 tbsp lemon juice; 2 cups cooked and cooled basmati or jasmine rice; 2 tbsp olive oil; pinch of salt; 2 cups chopped romaine or mixed greens; 1/2 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 red onion, thinly sliced; 1/4 cup chopped fresh parsley or mint; 1/2 cup plain Greek yogurt; 1 tbsp lemon juice; 1 garlic clove, grated; 1 tbsp olive oil; salt and pepper to taste

Jump to Recipe·Print Recipe

If you’re looking for a dish that delivers vibrant flavor, addictive crunch, and plenty of freshness in every bite, look no further than this Chicken Shawarma Crispy Rice Salad Recipe. Succulent, spice-marinated chicken gets paired with crackly golden rice and a pile of crisp, colorful vegetables, all tied together with a cool, garlicky yogurt sauce. Whether you’re planning a laid-back lunch or a show-stealing dinner, this Middle Eastern–inspired meal is a true crowd-pleaser that’s as fun to eat as it is to assemble!

Chicken Shawarma Crispy Rice Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Shawarma Crispy Rice Salad Recipe is how each simple ingredient works its magic to bring the whole dish alive—rich, spiced chicken, crackling rice, and refreshingly crisp veggies all star here. Don’t skip any component; they each add layers of delicious flavor, texture, and color.

Boneless, skinless chicken thighs: Juicy and full of flavor, thighs soak up the savory shawarma marinade perfectly.
Olive oil: Use this for both marinating the chicken and crisping up your rice—it imparts fragrance and helps build up delicious char.
Ground cumin, ground paprika, ground coriander, turmeric, garlic powder, cinnamon, cayenne pepper, salt: These cozy shawarma spices infuse the chicken with signature warmth, earthiness, and just the right kick.
Lemon juice: Brightens up the marinade and adds a splash of tang to both the chicken and yogurt sauce.
Cooked and cooled basmati or jasmine rice: Day-old rice is best—its drier texture turns extra crispy in the pan!
Romaine or mixed greens: These hearty leaves offer crunch and freshness as the base of the salad.
Cherry tomatoes: Juicy bursts of color and sweetness in every bite.
Cucumber: Brings a cool, juicy crunch that balances all the spices.
Red onion: Adds just enough bite and a pop of vivid color to the salad mix.
Parsley or mint: Fresh herbs lift the profile of the salad with aroma and brightness.
Greek yogurt: The backbone of the creamy, tangy, and cooling sauce.
Garlic clove: Grated fresh, it adds a punchy, savory kick to the dressing.
Salt and pepper: Heightens all the flavors across every element.

How to Make Chicken Shawarma Crispy Rice Salad Recipe

Step 1: Marinate the Chicken

Start by mixing olive oil, lemon juice, and all the gorgeous shawarma spices in a large bowl—it’ll be a wonderfully aromatic blend. Toss the chicken thighs until they’re thoroughly coated, then cover and let them marinate for at least 30 minutes (or overnight for even deeper flavor). This marination is what gives the Chicken Shawarma Crispy Rice Salad Recipe its signature bold, juicy taste.

Step 2: Cook the Chicken

Heat a skillet over medium-high and lay in those marinated chicken thighs. Sizzle each side for 5–6 minutes, so they’re cooked through with beautifully charred edges. After resting for a few minutes, slice or shred the chicken so it’s ready to nestle into your salad.

Step 3: Make the Crispy Rice

For irresistibly crispy grains, heat olive oil in a nonstick skillet, spread the cold rice into an even layer, and press down lightly. Let it cook undisturbed for 5–7 minutes; patience pays off with a golden, crunchy base. Sprinkle with salt, break into glorious clusters, and set aside.

Step 4: Assemble the Salad

Layer your serving platter or big bowl with greens, halved cherry tomatoes, crunchy cucumber, sliced onion, and a handful of fresh herbs. Top it all off with the crisped rice chunks and that juicy shawarma chicken. Each bite should be a little party of textures and temperatures!

Step 5: Make the Yogurt Sauce

In a small bowl, whisk Greek yogurt with lemon juice, grated garlic, olive oil, salt, and pepper. It only takes a minute but completely transforms every forkful of the Chicken Shawarma Crispy Rice Salad Recipe with its creamy, zesty coolness.

Step 6: Serve

Right before you dig in, drizzle the yogurt sauce over everything. Toss on extra herbs or a hint of sumac if you want a citrusy pop. This inviting salad is ready to be devoured!

How to Serve Chicken Shawarma Crispy Rice Salad Recipe

Garnishes

Think extra torn mint leaves, parsley, or a light scattering of sumac for color and tang. Don’t be shy about adding a sprinkle of smoked paprika or even some toasted sesame seeds—it’ll make the Chicken Shawarma Crispy Rice Salad Recipe look irresistible and taste even more vibrant.

Side Dishes

While this salad could shine solo, it’s also lovely alongside warm pita, roasted eggplant, or a simple lentil soup. These additions carry the Middle Eastern flavors forward and round out your meal with minimal fuss.

Creative Ways to Present

If you want to wow a crowd or just treat yourself, try piling the salad into individual bowls, layering each one for an artful presentation. For parties, serve the crispy rice and chicken shawarma in separate bowls with a big salad platter, so everyone can build their perfect Chicken Shawarma Crispy Rice Salad Recipe bowl.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad components in airtight containers: chicken, rice, veggies, and dressing all separate. This keeps everything fresh and prevents the rice from losing its crunch or the greens from wilting in the fridge.

Freezing

While the veggies and yogurt sauce are best fresh, the cooked chicken shawarma freezes beautifully for up to 2 months. Simply let it cool, seal tightly, and thaw overnight in the fridge before reheating as needed for your next Chicken Shawarma Crispy Rice Salad Recipe fix.

Reheating

To recapture the rice’s delicious crisp, reheat it in a skillet with a drizzle of olive oil until golden again. Warm the chicken gently on the stove or in the microwave so it stays juicy. Once reheated, layer with your fresh vegetables and yogurt sauce for a meal that’s almost as good as new!

FAQs

Can I use chicken breast instead of thighs?

Absolutely, though thighs are juicier and more forgiving when it comes to marinating and pan-searing. If you prefer chicken breast, keep an eye on the cooking time to avoid dryness, and slice it thinly before serving over your Chicken Shawarma Crispy Rice Salad Recipe.

What’s the best way to get rice extra crispy?

Day-old rice straight from the fridge works wonders, as it’s drier and less sticky. Make sure your pan is hot, use enough oil, and resist the urge to stir—let the bottom form a crust before breaking it into chunks for the best texture in this dish.

Can I make this dairy-free or vegan?

For a dairy-free version, swap the yogurt sauce for a simple tahini-lemon dressing and use your favorite plant-based yogurt as a base. Want a vegan Chicken Shawarma Crispy Rice Salad Recipe? Use crispy tofu or chickpeas seasoned with the same spices instead of chicken.

How far ahead can I prep the ingredients?

You can marinate the chicken up to a day ahead, and slice your veggies several hours before serving (keep them chilled and separate for peak freshness). Both the yogurt dressing and crispy rice are best made just before eating to preserve their punchy flavor and texture.

What can I add to make the salad even heartier?

Crumble in some feta, add a handful of pickled red onions, or layer on roasted veggies like eggplant or sweet potato. These extras pair perfectly with the core ingredients and turn your Chicken Shawarma Crispy Rice Salad Recipe into an unforgettable main meal.

Final Thoughts

I hope you’re as excited to dig into this Chicken Shawarma Crispy Rice Salad Recipe as I am to share it with you! It’s a celebration of flavor and texture in every bite, and truly the kind of meal you’ll want on repeat. Gather your ingredients and treat yourself—you deserve it!

Chicken Shawarma Crispy Rice Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Chicken Shawarma Crispy Rice Salad is a delightful Middle Eastern-inspired dish that combines tender shawarma-spiced chicken with crispy rice on a bed of fresh greens, topped with a creamy yogurt sauce. It’s a flavorful and satisfying meal that’s perfect for lunch or dinner.

Ingredients

Scale

For the Chicken Shawarma:

1 lb boneless, skinless chicken thighs
2 tbsp olive oil
2 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional)
1 tsp salt
1 tbsp lemon juice

For the Crispy Rice:

2 cups cooked and cooled basmati or jasmine rice
2 tbsp olive oil
pinch of salt

For the Salad Base:

2 cups chopped romaine or mixed greens
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup chopped fresh parsley or mint

For the Yogurt Sauce:

1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove, grated
1 tbsp olive oil
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a bowl, combine olive oil, lemon juice, and all the shawarma spices. Add chicken thighs and toss to coat. Cover and marinate for at least 30 minutes (or up to overnight in the fridge).
Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5–6 minutes per side, or until fully cooked and slightly charred. Remove and let rest for 5 minutes, then slice or shred.
Make the Crispy Rice: In a large nonstick skillet, heat olive oil over medium-high heat. Add the cooled rice in an even layer and press down lightly. Cook without stirring for 5–7 minutes, or until the bottom is golden and crispy. Season with a pinch of salt. Break into chunks and set aside.
Assemble the Salad: In a large bowl or serving platter, layer the chopped greens, cherry tomatoes, cucumber, onion, and herbs. Top with the crispy rice and sliced shawarma chicken.
Make the Yogurt Sauce: In a small bowl, whisk together Greek yogurt, lemon juice, grated garlic, olive oil, salt, and pepper until smooth.
Serve: Drizzle the salad with the yogurt sauce just before serving. Optional: garnish with extra herbs or a sprinkle of sumac.