Chicken Shawarma Crispy Rice Salad (Printable)
Spiced chicken meets crispy rice and fresh vegetables in a tangy yogurt dressing for a vibrant, satisfying meal.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz)
→ 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
08 - 4 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Slice the chicken breasts into thin strips. In a bowl, toss with 1 tablespoon olive oil, shawarma spice blend, and a generous pinch of salt. Set aside to marinate for at least 10 minutes.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 6 to 8 minutes. Remove from the pan and keep warm.
03 - Wipe the skillet, add remaining 2 tablespoons olive oil, then add the cooked rice. Press into an even layer and cook undisturbed for 4 to 5 minutes until the bottom is golden and crispy. Stir, then let crisp for another 2 to 3 minutes. Season with salt and pepper.
04 - In a large bowl, combine cucumber, cherry tomatoes, and red onion.
05 - Add the crispy rice and cooked chicken to the vegetables. Toss gently.
06 - Drizzle with Greek yogurt. Toss again or serve with yogurt dolloped on top.
07 - Taste and adjust seasoning as needed. Serve immediately.
# Expert Tips:
01 -
- The contrast between hot spiced chicken and cool crisp vegetables hits every craving at once.
- Crispy rice brings the crunch of croutons without turning soggy after five minutes.
- Seven ingredients transform dinner from a chore into something you actually want to eat.
02 -
- Do not stir the rice too often or it will never develop that crispy crust you want.
- The yogurt works best when it is not ice cold, so pull it from the fridge while you cook.
03 -
- Cook the rice in advance and spread it on a baking sheet to cool completely.
- Let the skillet get properly hot before adding the rice for the best crust.