Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

Say “hello” to your newest lunchtime obsession: my Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is proof that salads are anything but boring. Made from a combination of tender, perfectly-cooked chicken, crisp Persian cucumbers, a bed of crispy seasoned rice, and a creamy lemon-tahini dressing to bring it all together, this salad is bursting with a medley of Middle Eastern-Inspired flavors and textures. It’s no wonder this recipe has over 5 million+ views and counting!

What better way to kick off the new year than with a NEW take on one of my most viral recipes from 2024?! That’s right friends, I am back with yet another crispy rice salad. I know, I know – when I shared my Crispy Rice Southwest Chicken Salad at the end of last year, I said it was the last one. However, I have to give you guys what you want, and when you said you wanted even MORE crispy rice salads… I knew I had to deliver. These recipes have been my most viral ones yet, garnering over 100 million views collectively on social media, and let me tell you… it’s for a good reason. These salads are bursting with flavor, brimming with texture, and the delicious crispy rice? It’s truly next-level.

For this recipe, I’m paying an homage to my Middle Eastern roots with a chicken shawarma-inspired salad. Growing up, my dad used to make homemade chicken shawarma regularly. If you’ve never had it before, it’s a classic Middle Eastern dish that consists of chicken that is marinated in a delicious blend of seasonings, thinly sliced, and then cooked until tender. Traditionally, it’s made rotisserie-style, however this recipe is simplified by cooking the chicken on the stove. But, don’t let that fool you – once the chicken is marinated in a perfect blend of seasonings, it cooks up deliciously and tastes just like the classic chicken shawarma that you know and love.

Oh, and let’s not forget about the star of the show: the crispy rice. There is truly nothing like it! I love a crunchy element to a salad, and the crispy rice is perfection. All you’ll need is cooked and cooled rice (any variety will do), a few minutes in the oven, and you have the perfect salad topping ready in minutes! You can truly add it to any of your favorite salad recipes, but of course, I recommend my crispy rice ones. I have a classic Lemon-Tahini one, a teriyaki chicken one, a delicious salmon one, and even a vegetarian-friendly brussels sprouts one! No matter which crispy rice salad you choose, you can’t go wrong.

What You Need to Make This Viral Crispy Rice Salad

• Rice: Of course, it wouldn’t be a crispy rice salad without the rice! Pick your favorite rice and use it in this recipe – I use jasmine rice!
• Olive Oil: Olive oil will not only be used to make the rice nice and crispy, but also to cook the chicken! You can also opt to use another better-for-you oil, such as avocado oil.
• Seasonings: The seasonings are what help give this salad its chicken shawarma flavor and make this dish shine! To season the rice, you’ll need a combination of paprika, oregano, and garlic powder, and to season the chicken, you’ll also need turmeric, cumin, cinnamon, and ground black pepper.
• Chicken Thighs: Boneless, skinless chicken thighs are perfectly tender and taste delicious in this recipe!
• Persian Cucumbers: Petite, Persian cucumbers are perfect for this salad. They are small and crunchy, which means that they won’t get soggy in this salad. If you don’t have Persian cucumbers, you can also opt to use an English cucumber instead.
• Baby Tomatoes: Baby tomatoes are small, crunchy, and packed with vitamins. I love the texture that they add to this salad, and their small size makes them perfect with every bite.

• Red Onion: Crunchy red onion is delicious in this salad and adds a colorful touch.
• Dill Pickles: Pickles pair perfectly with chicken shawarma, and this salad is no exception! I recommend using dill pickles for that perfect briny flavor.
• Mint: The fresh mint packs a punch to this salad recipe and tastes absolutely delicious. Don’t skip it!
• Greek Yogurt: When it comes to making a perfectly creamy dressing, my secret is Greek Yogurt. Not only is it thick and creamy, making for the perfect base for this dressing, but it is also packed with protein, which will help you stay fuller, longer.
• Tahini: Tahini is one of my favorite ingredients to work with, especially in salad dressing! Tahini is a middle eastern paste made from ground sesame seeds that is salty and delicious. I recommend using a more liquid-y tahini for the best results – Soom Foods tahini is my favorite!
• Lemon Juice: You’ll need the juice of one lemon to add the most delicious tang to this dressing.
• Garlic: I always recommend using fresh garlic in my salad dressing recipes, and this one is no exception!

How to Make This Middle-Eastern-Inspired Crispy Rice Salad

To make this salad, start by preparing the crispy rice topping. Preheat your oven to 400F. Next, line a baking sheet with parchment paper and set it aside. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.

Toss the cooled rice with the olive oil, paprika, oregano, and garlic powder. Then, transfer the baking sheet to the oven and bake the rice for 30-35 minutes, or until it’s nice and crispy. Toss it halfway through, to ensure that it cooks evenly. While the rice is in the oven, prepare the chicken. Add the chicken thighs to a large bowl and season them with the ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper.

Then, heat a skillet, on the stove, over medium heat, and add in the olive oil. Once the oil is hot, add the chicken to the pan. Cook until it’s fully cooked through, then remove the chicken from the heat. Once the rice is done, remove it from the oven and set it aside.

Next, prepare the salad. Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint, and add them to a large bowl. Add the cooked chicken to the salad alongside the cooled crispy rice.

Finally, prepare the dressing. Add all of the dressing ingredients – the greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed. Pour the dressing on top of the salad and toss to fully combine. Once the salad is done, serve it immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim

Home | Recipe | Salads

4.47 from 13 votes

Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing

• Gluten Free
• Nut Free
• Refined Sugar Free

Prep Time 22 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Say "hello" to your newest lunchtime obsession: my Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is proof that salads are anything but boring. Made from a combination of tender, perfectly-cooked chicken, crisp Persian cucumbers, a bed of crispy seasoned rice, and a creamy lemon-tahini dressing to bring it all together, this salad is bursting with a medley of Middle Eastern-Inspired flavors and textures. It's no wonder this recipe has over 5 million+ views and counting!

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Servings: 4 Servings

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  Baking Sheet In order to make the crispy rice, you'll need a baking sheet – a staple in any kitchen!
• ▢
  Cast Iron Skillet I love using a cast iron skillet to cook the chicken!
• ▢
  Blender A blender is the easiest way to prepare the dressing.

Ingredients

For the Crispy Rice:

• ▢ 2 Cups Rice, cooked and cooled
• ▢ 1 Tablespoon Olive Oil
• ▢ 1 Teaspoon Paprika
• ▢ 1 Teaspoon Oregano
• ▢ ½ Teaspoon Garlic Powder

For the Chicken:

• ▢ 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
• ▢ ½ Teaspoon Ground Black Pepper

For the Salad:

• ▢ 5 Persian Cucumbers, thinly sliced
• ▢ 1 Cup Baby Tomatoes, halved
• ▢ ½ Red Onion, finely sliced – this is approximately 1/2 cup
• ▢ 3 Dill Pickles, chopped
• ▢ 1 Bunch Mint, chopped – this is approximately 1/2 cup

For the Creamy Lemon-Tahini Dressing:

• ▢ ½ Cup Greek Yogurt
• ▢ ⅓ Cup Tahini
• ▢ ¼ Cup Olive Oil
• ▢ ¼ Cup Lemon Juice, this is approximately 1 whole lemon
• ▢ 2 Cloves Garlic
• ▢ 1 Teaspoon Kosher Salt
• ▢ 1-2 Tablespoons Honey or Maple Syrup, this is optional, but I love adding it in for a little bit of sweetness

Instructions 

1. To make this salad, start by preparing the crispy rice topping. Preheat your oven to 400F.
2. Next, line a baking sheet with parchment paper and set it aside.
3. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
4. Toss the cooled rice with the olive oil, paprika, oregano, and garlic powder.
5. Then, transfer the baking sheet to the oven and bake the rice for 30-35 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
6. While the rice is in the oven, prepare the chicken. Add the chicken thighs to a large bowl and season them with the ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper.
7. Then, heat a skillet, on the stove, over medium heat, and add in the olive oil.
8. Once the oil is hot, add the chicken to the pan. Cook until it's fully cooked through, then remove the chicken from the heat.
9. Once the rice is done, remove it from the oven and set it aside.
10. Next, prepare the salad. Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint, and add them to a large bowl.
11. Add the cooked chicken to the salad alongside the cooled crispy rice.
12. Finally, prepare the dressing. Add all of the dressing ingredients – the greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed.
13. Pour the dressing on top of the salad and toss to fully combine.
14. Once the salad is done, serve it immediately and enjoy!

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Nutrition Hide Nutrition

Calories: 574kcalCarbohydrates: 26gProtein: 30gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.02gCholesterol: 109mgSodium: 1100mgPotassium: 712mgFiber: 3gSugar: 7gVitamin A: 518IUVitamin C: 12mgCalcium: 147mgIron: 4mg