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Chicken Shawarma Crispy Rice Salad with fresh vegetables and spices

Chicken Shawarma Crispy Rice Salad

A delicious salad that combines warm shawarma chicken with rice and fresh vegetables, topped with a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Use day-old rice for a firmer texture.
  • 1 lb boneless, skinless chicken thighs Can substitute with chicken breast.
  • 2 tsp shawarma spice mix
  • 1 tbsp olive oil Plus extra for cooking.
  • 1/2 cup cucumber, diced Dry well before adding.
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup bell pepper, diced
  • 2 cups fresh spinach or lettuce
  • 1/4 cup tahini Use yogurt mixed with tahini for a creamier dressing.
  • 2 tbsp lemon juice Add more to taste.
  • Salt and pepper to taste

Method
 

Preparation
  1. Toss the cooked rice with a bit of olive oil and set aside.
  2. Rub chicken thighs with shawarma spice mix, salt, and pepper.
  3. Heat olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 7-10 minutes. Remove from heat and slice.
Assembly
  1. In a large bowl, combine rice, chopped vegetables, and sliced chicken.
  2. In a small bowl, whisk together tahini, lemon juice, salt, and water to create the dressing. Adjust consistency with water as needed.
  3. Drizzle the tahini dressing over the salad and toss gently to combine.
  4. Serve immediately with a lemon wedge for extra brightness.

Notes

Store in the fridge for up to 3 days. Keep the dressing separate to preserve crispness. Reheat the chicken separately before adding to the salad.