Chicken Shawarma Crispy Rice Salad (Printer-friendly)

Spiced chicken meets crispy rice and fresh veggies in a tangy yogurt dressing

# What you'll 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

# Method:

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 6–8 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 4–5 minutes until the bottom is golden and crispy. Stir, then let crisp for another 2–3 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 -
  • You get that incredible shawarma flavor without needing a rotisserie or hours of marinating time
  • The crispy rice adds this amazing crunch that turns an ordinary salad into something you will actually crave
  • Everything cooks in one skillet and the whole dish comes together in about 40 minutes start to finish
02 -
  • Using cold day old rice is not optional here, fresh rice will steam instead of crisp and you will miss that whole point of the dish
  • Do not overcrowd your pan when cooking the chicken or it will steam instead of getting that nice golden color we want
  • Let the rice cook undisturbed, resist the urge to stir it constantly or it will never develop that crispy crust
03 -
  • If your shawarma blend does not have much heat, add a pinch of cayenne or red pepper flakes to the chicken marinade
  • The crispy rice is what makes this special, so do not rush that step, let it get really golden and crunchy

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