Chicken Shawarma Crispy Rice Salad (Printable)

Spiced chicken with crispy rice, fresh vegetables, and creamy 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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# How To Make:

01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice in a bowl. Add chicken strips and coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper 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 tbsp 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 golden crust forms. Flip and crisp additional edges, then transfer to plate to cool.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes, stirring occasionally, until browned on all sides and cooked through to 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 cooked shawarma chicken on top.
06 - Drizzle yogurt-tahini dressing over salad and toss gently to combine. Serve immediately while rice remains crispy, garnished with additional herbs or pomegranate seeds if desired.

# Expert Tips:

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  • The combination of warm spiced chicken and cool crisp vegetables hits every texture and temperature note you could want in a bowl
  • That crispy rice layer creates the most incredible crunch that keeps you coming back bite after bite
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  • Do not overcrowd the pan when cooking the rice or chicken because steam will prevent proper crisping and browning
  • The chicken needs to sizzle loudly when it hits the pan or your heat is too low
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  • Grating the garlic directly into the dressing releases more flavor than mincing
  • Let the marinated chicken sit at room temperature for 20 minutes before cooking for more even browning

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