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–+ servings
Chicken Shawarma Crispy Rice Salad

Irresistible Chicken Shawarma Crispy Rice Salad for Meal Prep

Experience the vibrant flavors of Chicken Shawarma Crispy Rice Salad, perfect for meal prep and packed with delicious ingredients.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Middle Eastern
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken thighs or breasts Use tofu for a vegetarian option.
  • 2 tablespoons olive oil Can substitute with avocado oil.
  • 1 teaspoon cumin Essential for authentic flavor.
  • 1 teaspoon paprika Smoked paprika can deepen flavor.
  • 1 teaspoon garlic powder Fresh garlic can be substituted.
  • 1/2 teaspoon turmeric Omit if unavailable.
  • to taste salt & pepper Adjust to suit your taste.
For the Salad Base
  • 2 cups cooked rice (cooled) Opt for brown rice for a healthier option.
  • 1 cup cucumber Can substitute with zucchini or bell peppers.
  • 1 cup tomatoes Cherry tomatoes can be a sweeter substitute.
  • 1/2 cup red onion Green onions can be used for milder flavor.
  • 1/4 cup fresh parsley or cilantro Choose based on preference.
For the Creamy Dressing
  • 1/4 cup tahini Sunflower seed butter is a nut-free alternative.
  • 2 tablespoons lemon juice Lime juice makes for a tasty change.
  • 1 clove minced garlic Garlic powder can be substituted.
  • 2 tablespoons water Adjust for desired dressing consistency.

Equipment

  • Mixing Bowl
  • large skillet
  • grill
  • cutting board
  • knife

Method
 

Preparation Steps
  1. In a mixing bowl, mix together olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken in the marinade and let it marinate for at least 30 minutes.
  2. Prepare 2 cups of rice according to package instructions and let it cool. In a skillet, heat 1 tablespoon of olive oil over medium heat and fry the cooled rice until golden brown and crispy.
  3. Preheat your grill or pan. Cook the marinated chicken for about 6–8 minutes per side until cooked through. Let it rest for 5 minutes before slicing.
  4. Chop cucumber, tomatoes, and red onion into bite-sized pieces, and finely chop parsley or cilantro.
  5. Whisk together tahini, lemon juice, minced garlic, olive oil, and enough water to reach desired consistency. Chill for 15 minutes.
  6. Layer the crispy rice in a serving dish, add sliced chicken, and top with vegetables. Drizzle with tahini dressing and garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Allow the chicken to marinate well and store components separately for meal prep to maintain freshness.

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