Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing Recipe

If dinner needs to swoop in and save the day, Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is here for you. Think juicy, spiced chicken, crunchy golden rice, vibrant veggies, and a creamy, zesty dressing — all tossed together for maximum flavor and fun. It’s satisfying, fresh, and just the thing to wake up your weeknight menu!

Ingredients You’ll Need

One of my favorite things about this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is that the ingredients are straightforward and accessible, yet each one brings a unique flavor, texture, or burst of color. Here’s what makes each component so essential to the main event.

• Cooked Rice (2 cups): Day-old or cooled rice works best for maximum crispiness in the oven — long grain, jasmine, or basmati are perfect.
• Olive Oil: Used throughout the recipe to help with crisping and to carry all those gorgeous spices.
• Paprika, Oregano, Garlic Powder (for rice): These spices bring savory, herby, and slightly smoky notes to every crunchy grain.
• Boneless, Skinless Chicken Thighs: Tender and juicy, they hold up beautifully to the bold shawarma spices.
• Turmeric, Cumin, Cinnamon, Garlic Powder, Black Pepper (for chicken): The classic aromatics that define shawarma’s punchy, golden flavor.
• Persian Cucumbers: Extra crisp and cool, they add freshness and color (sub English cucumber if needed).
• Baby Tomatoes: Sweet and juicy — cherry or grape tomatoes work equally well, just halve them so their flavor pops in every bite.
• Red Onion: Sliced thin for sharpness and a little tingle, it balances all the richness.
• Dill Pickles: Bring an unexpected briny punch and crunch to the mix. I love the flavor twist!
• Fresh Mint: A generous handful of chopped mint offers an herbal brightness that feels so summery and fresh.
• Greek Yogurt, Tahini, Olive Oil, Lemon Juice, Garlic, Kosher Salt, Honey/Maple Syrup (for the dressing): The silky, tangy, garlicky, and slightly sweet blend that ties everything together in the Lemon-Tahini Dressing. Adjust the honey or maple syrup to suit your taste.

Variations

One of the joys of this Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing is how easily you can riff on it! Think of the recipe as your base, but don’t hesitate to mix things up based on what’s in your fridge, your dietary needs, or simply what sounds good today.

• Make It Vegetarian: Swap the chicken for roasted chickpeas or crispy tofu tossed in the same shawarma spice mix — just as hearty and flavorful.
• Use Different Grains: Try farro, quinoa, or even riced cauliflower instead of rice for a different texture or to make it grain-free.
• Add More Veggies: Toss in roasted red peppers, shredded carrots, or even massaged kale to boost the color and nutrient quotient.
• Spice It Up: If you’re seeking extra heat, add a pinch of cayenne or red pepper flakes to either the chicken or the dressing.

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

Step 1: Crisp the Rice

Preheat your oven to 400°F and line a baking sheet with parchment paper. Take your cooked and completely cooled rice (day-old is best!), toss it with olive oil, paprika, oregano, and garlic powder, then spread it evenly on the baking sheet. Baking turns each grain beautifully golden and satisfyingly crispy—don’t forget to toss it halfway through for even crunch, about 30-35 minutes in total.

Step 2: Cook the Shawarma Chicken

While the rice is crisping up, season your chicken thigh pieces in a bowl with turmeric, cumin, cinnamon, garlic powder, and pepper. Heat your skillet over medium, swirl in a little olive oil, and cook the chicken until each piece is beautifully golden and cooked through. The spices should be deeply fragrant and the pieces slightly caramelized — you’ll want to sneak a bite!

Step 3: Prepare the Salad Base

Grab your largest bowl and fill it with the thinly sliced cukes, juicy halved tomatoes, slivers of red onion, tangy chopped pickles, and a pile of freshly chopped mint. This salad base is all about color and crunch, so don’t be shy with those veggies.

Step 4: Make the Lemon-Tahini Dressing

Blend together Greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and a spoonful of honey or maple syrup (if you like a bit of sweetness). It should be creamy, pourable, and just tart enough to balance everything out. Taste and adjust for your perfect flavor balance!

Step 5: Assemble & Toss

Add the cooked chicken and cooled crispy rice to the salad bowl, pour over the luscious Lemon-Tahini Dressing, and toss until everything is glistening and coated. Serve immediately so you get that magical contrast of warm, crispy rice and cool, fresh crunch in each bite of Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing.

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

Garnishes

This salad absolutely sings with a shower of extra fresh herbs — add more chopped mint, parsley, or even cilantro for loads of color and flavor. A sprinkle of toasted sesame seeds or sumac brings a little Middle Eastern flair, and a final drizzle of olive oil makes it feel restaurant-worthy.

Side Dishes

Serve alongside warm pita bread or flatbread for scooping, or pair it with a tangy yogurt dip like tzatziki. A platter of marinated olives, feta, or a simple hummus is always a hit if you’re leaning into a Mediterranean-style spread.

Creative Ways to Present

For a fun twist, serve the Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing layered in individual jars or glass bowls to showcase all those jewel-toned veggies and crispy rice. Or, pack it up as a picnic or lunchbox salad – just keep the dressing separate until it’s time to eat for maximum crunch!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (it’s rare in my house!), store the salad and crispy rice separately in airtight containers. The undressed salad will keep for up to 3 days in the fridge, while the rice stays crunchy for a day or two — just refresh in the oven if you want it extra crisp again.

Freezing

While the chicken can be frozen after cooking, the fresh vegetables and crispy rice are best enjoyed fresh. If you’d like, freeze just the cooked chicken and whip up the other parts when you’re ready for round two!

Reheating

To perk up leftover crispy rice, spread it on a baking sheet and bake in a 400°F oven for a few minutes until re-crisped. The chicken is easy to quickly reheat in a skillet, but assemble with fresh veggies and dressing just before serving for the best texture and flavor.

FAQs

Final Thoughts

If you’re looking for a meal that brings the energy of a lively street food market to your kitchen, you simply have to try Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing. Every bite is a celebration of flavors and textures — I can’t wait for you to dig in and fall in love with this salad as quickly as I did. Happy cooking, friends!

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