Chicken Shawarma Crispy Rice Salad (Printable version)
Spiced chicken meets crispy rice and fresh vegetables in this vibrant 40-minute meal.
# Ingredient list:
→ Proteins
01 - 2 large boneless skinless chicken breasts (approximately 14 oz)
→ Grains
02 - 2 cups cooked basmati rice, preferably cold day-old rice
→ 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
# Directions:
01 - Slice chicken breasts into thin strips. In a bowl, toss with 1 tablespoon olive oil, shawarma spice blend, and a generous pinch of salt. Let marinate for at least 10 minutes.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, approximately 6-8 minutes. Remove from pan and keep warm.
03 - Wipe skillet clean, add remaining 2 tablespoons olive oil, then add cooked rice. Press into an even layer and cook undisturbed for 4-5 minutes until 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 crispy rice and cooked chicken to the vegetables. Toss gently to combine.
06 - Drizzle with Greek yogurt. Toss again to coat evenly or serve with yogurt dolloped on top.
07 - Taste and adjust seasoning as needed. Serve immediately while warm or at room temperature.
# Expert Tips:
01 -
- Hot spiced chicken against cold crisp rice creates this incredible temperature contrast that wakes up your whole palate
- Seven ingredients means almost zero prep but maximum reward
02 -
- Do not rush the rice step, that golden crust is what makes this salad special
- Let the chicken marinate while you prep the vegetables to save time
03 -
- Cold rice from the refrigerator crisps up much better than freshly cooked rice
- Do not overcrowd the pan or the chicken will steam instead of getting golden