Can I use store-bought rotisserie chicken?

Absolutely. Toss it with the spices and a little olive oil, then warm it in a skillet. Boom—shortcut shawarma vibes.

What kind of rice works best for crispy rice?

Any cooked rice works, but jasmine or basmati gets especially nice and crisp. Day-old rice is the easiest to crisp.

How do I store leftovers?

Store components separately if possible: crispy rice in a container (not sealed too tightly) veggies and chicken in another dressing in a jar It keeps well for 3–4 days in the fridge.

Can I make the dressing ahead?

Yes! The tahini dressing is even better after a few hours. If it thickens in the fridge, just stir in a splash of water.

Chicken Shawarma Crispy Rice Salad: 30-Min Flavor Bomb

Description

Chicken Shawarma Crispy Rice Salad is a bold, flavor-packed bowl made with juicy shawarma-spiced chicken, golden crispy rice, fresh cucumber and herbs, and a creamy tahini lemon dressing. It’s crunchy, fresh, satisfying, and perfect for meal prep or an easy weeknight dinner.

Ingredients

Scale

For the Chicken

1 lb chicken thighs or breasts
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp turmeric
Salt & pepper to taste

For the Crispy Rice Salad

2 cups cooked rice (cooled)
1 tbsp oil (for crisping rice)
1 cucumber, diced
2 tomatoes, chopped
½ red onion, thinly sliced
Fresh parsley or cilantro, chopped

For the Tahini Dressing

¼ cup tahini
Juice of 1 lemon
1 garlic clove, minced
2 tbsp olive oil
2–4 tbsp water (to thin)

Optional: pickles or pomegranate seeds for garnish

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Instructions

Marinate the Chicken:
In a bowl, mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken evenly and marinate for 30 minutes.
Cook the Chicken:
Grill or pan-sear over medium-high heat until fully cooked (internal temp 165°F). Rest 5 minutes, then slice or shred.
Crisp the Rice:
Heat 1 tbsp oil in a skillet over medium heat. Add cooled rice and press into an even layer. Cook until golden and crispy, about 6–8 minutes, flipping or stirring for even browning.
(Air fryer option: 400°F for 10 minutes.)
Prepare Vegetables:
Dice cucumber, chop tomatoes, slice onion, and chop herbs.
Make the Dressing:
Whisk tahini, lemon juice, garlic, and olive oil. Add water gradually until smooth and creamy. Chill 10–15 minutes.
Assemble:
Layer crispy rice in a bowl. Top with sliced chicken, vegetables, and herbs. Drizzle generously with tahini dressing. Garnish if desired and serve immediately.

Notes

Day-old rice works best for crisping.

Chicken thighs stay juicier, but breasts work great too.

Store components separately for meal prep.

Dressing thickens in the fridge—add a splash of water before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop / Air Fryer
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 520 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 95 mg