Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

If you’re craving something vibrant, fresh, and irresistibly crunchy, you’ll love this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing. Imagine all the bold spices of shawarma, crispy baked rice, and a rainbow of vegetables tossed together with a tangy, creamy lemon-tahini dressing—pure lunch or dinner bliss in every bite!

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Ingredients You’ll Need

Each component in this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing adds something special, from the golden crispy rice to the zingy lemon dressing. With only simple ingredients—most of them probably already in your kitchen—this colorful salad comes together as a true showstopper!

• Rice (cooked and cooled): Cold, cooked rice is essential for getting those crunchy, toasted kernels that make every bite pop.
• Olive Oil: Used for both the crispy rice and the chicken, it’s what gives both a luscious sheen and delicious flavor.
• Paprika, Oregano & Garlic Powder: These pantry staples transform plain rice into a spiced, aromatic crunch fest.
• Boneless, Skinless Chicken Thighs: Thighs stay tender and juicy as they soak up all the shawarma spices.
• Turmeric, Cumin, Cinnamon, Garlic Powder, Black Pepper: This aromatic blend creates that unmistakable, warming shawarma flavor.
• Persian Cucumbers: Mini, crisp cucumbers that add a beautiful crunch—any small, mild cucumber will work beautifully here.
• Baby Tomatoes: For sweet-tart juiciness and color. Cherry or grape tomatoes also work.
• Red Onion: Sliced thin for a gentle bite and burst of color.
• Dill Pickles: They provide a snappy, tangy counterpoint that makes every forkful irresistible.
• Mint: Fresh, aromatic, and totally transforms the salad with bright, herby notes.
• Greek Yogurt: Adds a creamy, protein-rich base to the dressing that balances the bold spices.
• Tahini: The nutty, silky backbone of the Lemon-Tahini Dressing—look for a pourable variety for the best texture.
• Lemon Juice: Freshly squeezed is a must for a sunny, punchy flavor.
• Garlic: Blended raw for a spicy, aromatic bite in the dressing.
• Honey or Maple Syrup (optional): A touch of sweetness helps round out the tangy, creamy profile.
• Kosher Salt: Amplifies every other flavor, from veggies to chicken to dressing.

Variations

This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is meant to be playfully inventive, so don’t hesitate to make it your own! Swapping proteins, adding veggies, or adjusting spices makes it super flexible—and perfect for almost any craving or dietary preference.

• Vegetarian Option: Swap the chicken for roasted chickpeas or crispy tofu—just toss them with the same spices as the chicken and roast or pan-fry.
• Grain Swap: Crispy rice not your thing? Try crispy quinoa or farro for a fun twist and nutty flavor.
• Extra Greens: Toss in a handful of baby spinach or arugula to make the salad even more vibrant and nutrient-dense.
• Spicy Kick: Add a pinch of cayenne to the chicken or dressing if you love a little extra heat.
• Dairy-Free: Use plant-based yogurt in the dressing to make the whole dish vegan and dairy-free.

How to Make Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

Step 1: Make the Crispy Rice

Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread your cooled, cooked rice on the pan, drizzle it with olive oil, and sprinkle with paprika, oregano, and garlic powder. Toss everything together so each grain is well coated, then bake for 30-35 minutes, tossing once halfway through, until golden and incredibly crispy.

Step 2: Cook the Shawarma Chicken

While your rice turns golden in the oven, get the chicken started. Toss cubed chicken thighs with turmeric, cumin, cinnamon, garlic powder, and black pepper in a big mixing bowl. Heat olive oil in a skillet over medium heat, add the chicken, and cook until juicy and cooked through—about 8–10 minutes, depending on the size of your pieces. Set aside off the heat when done.

Step 3: Prepare the Fresh Salad

While the chicken cools slightly, slice up Persian cucumbers, halve those juicy baby tomatoes, finely slice red onion, chop dill pickles, and mint. Add everything to a large salad bowl and give it a gentle toss—look at those colors!

Step 4: Make the Lemon-Tahini Dressing

Add Greek yogurt, tahini, olive oil, fresh lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender. Blend until gloriously smooth and creamy, then taste and adjust for tang, sweetness, or salt depending on what your tongue wants most.

Step 5: Assemble the Salad

Add the cooked chicken and crispy rice to the bowl of veggies. Pour generous spoonfuls of the creamy Lemon-Tahini Dressing over the top and toss well until all the flavors mingle and every bite is coated. Serve immediately for maximum crunch!

How to Serve Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

Garnishes

Top your Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing with extra mint and maybe a sprinkle of toasted sesame seeds or coarsely ground black pepper. A handful of pomegranate seeds adds gorgeous color and a sweet-tart surprise if you have them on hand.

Side Dishes

This salad is hearty enough to fly solo, but if you’re feeling extra, set out warm pita or naan on the side for scooping. Roasted eggplant, hummus, or even a bowl of simple lentil soup would beautifully complement the flavors.

Creative Ways to Present

Pile it high on a serving platter for a buffet centerpiece, or build individual bowls for meal prep or a picnic. Fill pita pockets for an on-the-go lunch, or layer over mixed greens for an elegant, deconstructed look—this salad loves a dramatic entrance!

Make Ahead and Storage

Storing Leftovers

Any leftovers will keep in an airtight container in the fridge for up to 3 days. Store the crispy rice, dressing, and salad base separately if you want to preserve every bit of crunch when assembling again.

Freezing

The chicken and dressing freeze well on their own, but crispy rice and the fresh salad components are best enjoyed fresh. If you want to prep ahead, freeze the chicken in its cooked, seasoned state, and thaw before reheating and assembling.

Reheating

Re-crisp the rice in a hot oven or dry skillet for a few minutes if it’s softened in storage. Chicken can be reheated gently in a skillet or the microwave—just be careful not to overcook. Assemble with fresh veggies and dressing for a just-made taste every time.

FAQs

Final Thoughts

There’s nothing like this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing to turn any weeknight—or weekend—into a feast. It’s a dish full of color, crunch, and pure joy. I can’t wait for you to try it, share it, and make it your new favorite!

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