Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

If you’re searching for a show-stopping salad that’s loaded with bold flavors and irresistible textures, Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is about to become your new obsession. Every bite delivers crave-worthy crispy rice, warmly spiced chicken, and a punchy, creamy lemon-tahini drizzle that ties it all together—basically, it’s a flavor-packed celebration in a bowl!

Ingredients You’ll Need

You won’t believe how a few wholesome, vibrant ingredients come together in Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing to create such layers of flavor and texture. Each ingredient isn’t just a supporting cast—it’s essential for building boldness, crunch, juiciness, and that signature creamy finish.

• Cooked Rice: Day-old rice works best here—it crisps up beautifully and forms those golden, crunchy bits that make this salad totally addictive.
• Olive Oil: Helps the rice and chicken develop gorgeous color and keeps everything luscious and satisfying.
• Paprika, Oregano, Garlic Powder (for rice): These create an aromatic coating for the crispy rice that makes every bite super flavorful.
• Boneless, Skinless Chicken Thighs: Stay tender and juicy, perfect for soaking up shawarma spices.
• Turmeric, Cumin, Cinnamon, Garlic Powder, Black Pepper (for chicken): This robust blend delivers classic shawarma flavor right in a skillet.
• Persian Cucumbers: These little guys add a fresh, crisp crunch that lightens up the salad in the best way.
• Baby Tomatoes: Their sweet and juicy pop brightens every forkful—use a medley for a rainbow effect!
• Red Onion: Gives a sharp bite and vibrant color; slice it very thin for the perfect accent.
• Dill Pickles: Add a tangy punch and a touch of briny depth that wakes everything up.
• Fresh Mint: Essential for a cool, herby freshness that makes the salad feel so lively.
• Greek Yogurt & Tahini: Together, they form the creamy base for the lemon-tahini dressing, balancing richness with earthy nuttiness.
• Lemon Juice: The star of the dressing—brings the perfect bright, zesty acidity.
• Honey or Maple Syrup (optional): Just a touch brings a lovely hint of sweetness to the dressing, making all the flavors sing.

Variations

This Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is all about flexibility! Feel free to experiment with the protein, veggies, or spices you have on hand—it’s easy to swap things in and out without losing any of the wow factor.

• Vegetarian twist: Swap out the chicken for roasted chickpeas or crispy tofu for a plant-based protein that soaks up the spices beautifully.
• Try another grain: Quinoa or farro gets deliciously crisp in the oven too—great for a gluten-free or whole-grain version.
• Add more veggies: Toss in thinly sliced radishes, shredded carrot, or even leftover roasted veggies for extra color and crunch.
• Customize the dressing: Go vegan by using a plant-based yogurt, or add a pinch of ground cumin or sumac for a new flavor twist.

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

Step 1: Make and Crisp the Rice

Start by making sure your rice is cooked and completely cool (using leftovers from the night before is perfect!). Toss the rice with olive oil, paprika, oregano, and garlic powder, then spread it out on a parchment-lined baking sheet. Bake in a 400°F oven for about 30-35 minutes, tossing it halfway through, until the grains are crispy and golden brown. This step is what gives the salad its signature crunch—don’t skip it!

Step 2: Spice and Sauté the Chicken

While your rice crisps up, season the chicken thighs with turmeric, cumin, cinnamon, garlic powder, and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken until it’s golden and cooked through. You’ll know it’s ready when the pieces are slightly caramelized and deeply fragrant!

Step 3: Chop the Salad Veggies

Grab a big salad bowl and add loads of freshness: thinly slice the Persian cucumbers, halve the baby tomatoes, sliver the red onion, chop the pickles and mint. The combination of colors and textures will look so tempting already!

Step 4: Blend the Lemon-Tahini Dressing

To a blender, add Greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and a tablespoon or two of honey or maple syrup if you want a hint of sweetness. Blend until the dressing is creamy, tangy, and silky smooth—taste and adjust with more lemon or honey as you like.

Step 5: Assemble and Toss

Once the chicken and rice are ready, combine them in the bowl with the chopped veggies and fresh mint. Drizzle over the dressing and toss gently so everything gets coated. The Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is best enjoyed right away while the rice is still crunchy and the dressing is cool and creamy!

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

Garnishes

Take your salad over the top with a shower of extra mint leaves, a sprinkle of toasted sesame seeds, or even a few pomegranate arils for a burst of sweetness and color. A final drizzle of olive oil or a squeeze of lemon will make those flavors pop even more!

Side Dishes

This vibrant Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is hearty enough to stand on its own, but it’s dreamy alongside warm grilled pita, a bowl of creamy hummus, or roasted sweet potatoes for an extra-satisfying dinner spread.

Creative Ways to Present

For a wow-worthy presentation, serve this salad layered in a shallow platter so all the gorgeous colors and textures shine through. Or try stuffing the salad into warm pita pockets for a picnic-friendly hand-held meal. Individual mason jar salads also make a fantastic lunch option—just keep the rice and dressing separate until serving.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers in the fridge. The salad (minus the rice) will keep for up to three days—though the mint is freshest on day one. The crispy rice is best enjoyed soon after baking but will keep for a day if needed; re-crisp it in the oven or a hot skillet before serving.

Freezing

While you can prep the chicken ahead and freeze it after cooking, the rice and fresh veggies don’t freeze well—they’ll lose their crunch and vibrant texture. I recommend freezing only the cooked, spiced chicken in a sealed container for up to three months, then assembling fresh when ready.

Reheating

If you want to bring the magic back to leftover crispy rice, spread it out on a baking sheet and reheat in a 400°F oven for just 5-7 minutes—it’ll crisp right up again. The chicken can be gently warmed in a skillet or microwave, but the salad is best built fresh just before eating.

FAQs

Final Thoughts

If you’re ready for a salad that’s equal parts vibrant, hearty, and truly unforgettable, give Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing a try. It’s a dish that brings people to the table—and don’t be surprised if it becomes your new go-to for gatherings, meal prep, or just a weeknight burst of flavor. Happy cooking!

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