Chicken Shawarma Crispy Rice Salad (Printable)

Spiced chicken meets crispy rice with fresh vegetables and 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 and 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

# Directions:

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 crispy rice creates this incredible texture contrast that makes every bite interesting
  • Its one of those rare meals thats as good cold for lunch the next day as it is hot for dinner
  • The shawarma spices transform basic chicken into something that feels restaurant special
02 -
  • Press the rice firmly into the pan and resist the urge to stir it too early
  • Letting the chicken marinate even for just 10 minutes makes a huge difference
03 -
  • Cook the rice in the morning and spread it on a baking sheet to cool completely
  • Keep your spice blend in a jar by the stove for instant weeknight dinners

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