Chicken Shawarma Crispy Rice Salad (Printable Version)

Spiced chicken meets crispy rice and fresh vegetables in a tangy yogurt dressing

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 ounces)

→ Grains

02 - 2 cups cooked basmati rice (preferably cold, day-old)

→ Vegetables

03 - 1 large cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced

→ Dairy & Dressing

06 - 1/2 cup plain Greek yogurt

→ Spices & Oil

07 - 2 tablespoons shawarma spice blend (or ground cumin, coriander, paprika, turmeric, garlic powder, and cayenne)
08 - 4 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Slice chicken breasts into thin strips. Toss with 1 tablespoon olive oil, shawarma spice blend, and generous pinch of salt. Marinate for at least 10 minutes.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, about 6-8 minutes. Remove from pan and keep warm.
03 - Wipe skillet, add remaining 2 tablespoons olive oil, then add cooked rice. Press into even layer and cook undisturbed for 4-5 minutes until bottom is golden and crispy. Stir, then let crisp for another 2-3 minutes. Season with salt and pepper.
04 - In a large bowl, combine cucumber, cherry tomatoes, and red onion.
05 - Add crispy rice and cooked chicken to vegetables. Toss gently to combine.
06 - Drizzle with Greek yogurt. Toss again or serve with yogurt dolloped on top.
07 - Taste and adjust seasoning as needed. Serve immediately.

# Expert Insights:

01 -
  • You get restaurant level crispy rice without any special technique or equipment
  • The shawarma spices transform ordinary chicken into something extraordinary
  • It hits every texture and flavor note in one satisfying bowl
02 -
  • Do not rush the crispy rice step because that crunch is the whole point of this dish
  • Let the chicken marinate even if you are short on time because it makes a huge difference
  • The yogurt can be thinned with a little lemon juice if you want a pourable dressing instead
03 -
  • Cook the rice a day ahead and spread it on a baking sheet to dry out even more
  • Get your skillet properly hot before adding the rice for the best crust

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