Crispy Rice Salad (Printable)

Spiced chicken with crispy rice, vegetables, and tahini dressing

# What You'll Need:

→ Chicken Shawarma

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→ Crispy Rice

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→ Salad

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→ Yogurt-Tahini Dressing

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# Directions:

01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor penetration.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth and creamy. Refrigerate until ready to serve.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice in an even layer, sprinkle with salt, and press lightly. Cook undisturbed for 7-10 minutes until a golden-brown crust forms on the bottom. Flip and cook 2-3 minutes additional to crisp edges. Transfer to a plate to cool slightly.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken in a single layer. Cook for 8-10 minutes, stirring occasionally, until deeply browned on all edges and cooked through to an internal temperature of 165°F.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint, and pomegranate seeds in a large serving bowl. Add warm crispy rice and shawarma chicken. Drizzle with yogurt-tahini dressing and toss gently to coat evenly. Serve immediately while rice remains crispy.

# Cooking Tips:

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  • The crispy rice adds this addictive crunch that makes every bite exciting
  • You get restaurant quality shawarma flavors without needing a rotisserie or special equipment
  • The warm spiced chicken against cool crisp vegetables is pure satisfaction
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  • Letting the rice get properly crispy is non negotiable patience pays off here
  • Don't overcrowd the pan when cooking chicken or you'll steam instead of sear
  • The dressing thickens as it sits so add a splash of water if needed
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  • Cook the rice in advance and spread it on a baking sheet to cool quickly
  • Toast your spices briefly in a dry pan before adding to the marinade
  • Let the chicken rest a few minutes after cooking so it stays juicy

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