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Chicken Shawarma Crispy Rice Salad

Chicken Shawarma Crispy Rice Salad for a Flavorful Meal Prep

Chicken Shawarma Crispy Rice Salad combines marinated chicken, crispy rice, and fresh vegetables for a delightful meal prep option.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs or Breasts Turkey or tofu can be used as alternatives.
  • 2 tablespoons Olive Oil Avocado oil is a good substitute.
  • 2 teaspoons Cumin Coriander can be used as an alternative.
  • 1 teaspoon Paprika Smoked paprika enhances flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Turmeric Curry powder can be used for complexity.
  • to taste Salt & Pepper Adjust according to taste.
For the Salad Base
  • 3 cups Cooked Rice (Cooled) Both white and brown rice work well.
  • 1 cup Cucumber Bell peppers can be used as a substitute.
  • 1 cup Tomatoes Cherry tomatoes are a good option.
  • 1/2 cup Red Onion Green onions can be a milder alternative.
  • 1/4 cup Fresh Parsley or Cilantro Basil or mint can be used instead.
For the Tahini Dressing
  • 1/2 cup Tahini Sunflower seed butter can be used as a substitute.
  • 2 tablespoons Lemon Juice Lime juice is a great alternative.
  • 1 clove Minced Garlic Roasted garlic can give a softer flavor.
  • to taste tablespoons Water Adjust for desired consistency.
Optional Toppings
  • 1/4 cup Pickles Pomegranate seeds can be used for color.

Equipment

  • Mixing Bowl
  • Grill or Skillet
  • Large Skillet
  • whisk
  • Air Fryer

Method
 

Step‑by‑Step Instructions
  1. Marinate the Chicken: In a mixing bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
  2. Cook the Chicken: Heat a grill or skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side or until complete.
  3. Crisp the Rice: In a large skillet, heat olive oil and add cooled rice. Cook until golden brown and crispy for about 8-10 minutes.
  4. Prepare the Vegetables: Dice cucumber, chop tomatoes, slice red onion, and chop parsley or cilantro.
  5. Make the Tahini Dressing: Whisk together tahini, lemon juice, minced garlic, olive oil, and water until creamy. Chill for 15 minutes.
  6. Assemble the Salad: Start with crispy rice, layers of chicken, vegetables, and tahini dressing. Garnish with pickles or pomegranate seeds if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Allow the chicken to rest before slicing to maintain juiciness. Store salad components separately until serving for freshness.

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