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!
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
- 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!
Calories: 574kcal | Carbohydrates: 26g | Protein: 30g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1100mg | Potassium: 712mg | Fiber: 3g | Sugar: 7g | Vitamin A: 518IU | Vitamin C: 12mg | Calcium: 147mg | Iron: 4mg
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