If you love the idea of dinner that’s juicy, crunchy, vibrant, and totally satisfying, then this Juicy Chicken Shawarma Crispy Rice Salad Recipe is about to become your new obsession. Imagine classic, warmly spiced shawarma chicken piled atop a bed of irresistibly crispy rice, then showered with crisp vegetables, loads of fresh herbs, briny feta, and a drizzle of luscious tahini or garlicky yogurt sauce — every bite is a party of flavor and texture! It’s wholesome, hearty, and perfect for impressing guests or just treating yourself to a crave-worthy weeknight meal.

Juicy Chicken Shawarma Crispy Rice Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how just a few simple, carefully chosen ingredients come together to create something extraordinary. Every item in this recipe not only brings its own unique pop of color, taste, or texture, but truly makes the Juicy Chicken Shawarma Crispy Rice Salad Recipe unforgettable.

Chicken Thighs: Tender, full of flavor, and juicy when marinated — they’re the shawarma hero.
Greek Yogurt: The secret to a tangy, ultra-moist marinade for the chicken.
Olive Oil: Gives the chicken a golden sear and helps rice crisp up beautifully in the skillet.
Lemon Juice: Brightens up those deep spices with fresh zip.
Ground Cumin: Essential earthiness, instantly recognizable in Middle Eastern fare.
Paprika: For smoky depth and a vibrant red-gold hue.
Ground Coriander: Adds citrusy fragrance that lifts the whole platter.
Ground Turmeric: Turns everything a beautiful golden yellow; plus, it’s just so good for you.
Garlic Powder: Lends bold flavor without overpowering the whole dish.
Onion Powder: Doubles down on aromatic savoriness.
Cayenne Pepper (optional): Gives you a customizable level of heat — add a pinch for a subtle kick or more if you dare.
Salt & Black Pepper: Balances and sharpens all those spice notes.
Cooked Jasmine or Basmati Rice (chilled): Chilling ensures the rice gets super crispy when pan-fried.
Cucumber: Crunchy, refreshing, and adds lovely color.
Cherry Tomatoes: Bursts of juicy sweetness—choose the ripest you can find.
Red Onion: For sharp, zesty crunch and a splash of purple.
Fresh Parsley: Classic herbaceousness that ties the dish together.
Fresh Mint: Cooling contrast to the warm spices and savory chicken.
Feta Cheese: Salty, creamy tang; sprinkle it everywhere!
Pickled Red Onions (optional): Adds a pleasant bite and pop of color (totally worth it if you have them on hand).
Tahini Dressing or Garlic Yogurt Sauce: The finishing drizzle that makes this salad sing.

How to Make Juicy Chicken Shawarma Crispy Rice Salad Recipe

Step 1: Marinate the Chicken

Start by whisking together Greek yogurt, a tablespoon of olive oil, lemon juice, and all those gorgeous warming spices in a large bowl. Toss in your thinly sliced chicken thighs, making sure every piece is completely coated. This is your chance to infuse every bite with bold, authentic shawarma flavor — let it mingle and soak in the fridge for at least 30 minutes, or overnight if you want tomorrow’s dinner to be effortless.

Step 2: Cook the Shawarma Chicken

Heat some olive oil in a large skillet over medium-high heat. Add your marinated chicken and cook for six to eight minutes, turning pieces occasionally to get as many golden, flavorful edges as possible. You want the chicken to be fully cooked, juicy, and a little charred for that classic street food feel. Once done, let it rest briefly so the juices stay inside when you slice it.

Step 3: Make Crispy Rice

Don’t wipe out that skillet! Spread out your cold, cooked rice in an even layer — this is key for maximum crunch. Let the rice sizzle away for about six to eight minutes over medium heat without stirring. The bottom will turn outrageously crispy and golden brown. Flip it over in sections for more crispy bits, or simply leave it as is for that magical chewy-crunchy texture.

Step 4: Assemble the Salad

Now for the fun part! Begin with your glorious crispy rice, either on a large platter or divided into bowls. Layer on the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, loads of parsley and mint, a shower of feta crumbles, and those zippy pickled onions if using. Top everything with your juicy, sliced shawarma chicken. The colors alone make this dish irresistible.

Step 5: Finish with Sauce

The crowning glory: a generous drizzle of tahini dressing or a cool, creamy garlic yogurt sauce over the entire platter. This final flourish ties everything together and guarantees every bite of your Juicy Chicken Shawarma Crispy Rice Salad Recipe is vibrant and deeply satisfying.

How to Serve Juicy Chicken Shawarma Crispy Rice Salad Recipe

Garnishes

Garnishing transforms this salad from “weeknight staple” to “showstopping centerpiece!” Give it a final scatter of extra chopped herbs, a few more crumbles of feta, and a sprinkle of toasted pine nuts or almonds for even more crunch. If you adore a bit of brightness, a few wedges of lemon are the perfect finishing touch.

Side Dishes

The Juicy Chicken Shawarma Crispy Rice Salad Recipe is a complete meal on its own, but it’s also fantastic paired with warm pita, flatbread, or a classic hummus dip. Some like an extra scoop of tabbouleh or a cucumber yogurt salad on the side for a fresh contrast; you really can’t go wrong.

Creative Ways to Present

You can build the salad platter-style for a shareable feast, or serve it in individual bowls so everyone gets perfect bites of crispy rice and juicy chicken. For something fun and portable, try tucking the chicken and salad into pita halves with the sauce drizzled inside — instant shawarma wraps! Little jars or meal-prep containers are also great for a work lunch that’ll make coworkers jealous.

Make Ahead and Storage

Storing Leftovers

The Juicy Chicken Shawarma Crispy Rice Salad Recipe keeps well if stored properly. Place leftover chicken, crispy rice, and veggies in separate airtight containers in the fridge; this keeps everything tasting fresh. It will last for up to three days, and you can quickly reassemble a yummy salad any time.

Freezing

While the rice and chicken can both be frozen, be sure to keep them separate from the fresh herbs and veggies. Wrap cooked, cooled chicken or crispy rice tightly, label the date, and freeze for up to two months. Thaw in the fridge overnight for best results. Avoid freezing sauces, herbs, or raw vegetables, as their texture can suffer.

Reheating

To bring your leftovers back to life, reheat the chicken and crispy rice separately. Warm the chicken gently in a skillet or microwave until just heated through. For optimal crunch, crisp the rice again in a pan for a few minutes. Once hot, assemble with fresh veggies and sauce and enjoy!

FAQs

Can I use chicken breast instead of thighs?

Absolutely — chicken breast works well if you slice it thinly and take care not to overcook, but thighs will give you the juiciest and most flavorful result in this Juicy Chicken Shawarma Crispy Rice Salad Recipe.

Is there a dairy-free option for the marinade and sauce?

Yes, you can use coconut or almond yogurt in the marinade, and opt for a tahini-based dressing instead of yogurt sauce to keep everything dairy-free.

Can I make this rice salad vegetarian?

Turn the Juicy Chicken Shawarma Crispy Rice Salad Recipe into a vegetarian delight by swapping the chicken for crispy spiced chickpeas, roasted cauliflower, or grilled halloumi.

What other grains can I use instead of jasmine or basmati rice?

Feel free to experiment with cooked and chilled quinoa, brown rice, or even farro; just make sure the grain is cold so it crisps up well in the pan.

How do I save time on a busy night?

For a faster spin on the Juicy Chicken Shawarma Crispy Rice Salad Recipe, use store-bought shawarma seasoning, pre-cooked rice, and a ready-made sauce. Prep the veggies while the chicken cooks and toss everything together in a flash!

Final Thoughts

Once you try this Juicy Chicken Shawarma Crispy Rice Salad Recipe, I know it’ll earn a regular spot in your kitchen rotation. With its bold flavors, crunchy textures, and fresh herb zing, it’s too delicious not to share. Go ahead and give it a whirl — your taste buds (and anyone lucky enough to share your table) will thank you!

Juicy Chicken Shawarma Crispy Rice Salad Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Experience the flavors of the Middle East with this delightful Chicken Shawarma Crispy Rice Salad. Juicy marinated chicken served over crispy rice with a medley of fresh veggies and a drizzle of tahini dressing or garlic yogurt sauce.

Ingredients

Scale

For the Marinated Chicken:

1 lb boneless, skinless chicken thighs, sliced thin
2 tablespoons plain Greek yogurt
2 tablespoons olive oil, divided
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste

For the Salad:

3 cups cooked jasmine or basmati rice, chilled
1 cup chopped cucumber
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cup chopped fresh parsley
½ cup chopped fresh mint
½ cup crumbled feta cheese
¼ cup pickled red onions (optional)
½ cup tahini dressing or garlic yogurt sauce for drizzling

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Instructions

Marinate the Chicken: In a large bowl, mix Greek yogurt, 1 tablespoon olive oil, lemon juice, cumin, paprika, coriander, turmeric, garlic powder, onion powder, cayenne, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Cook the Chicken: Cook marinated chicken in a skillet until browned and fully cooked. Remove and let rest.
Crisp the Rice: Spread chilled rice in the skillet and cook until golden and crispy. Flip to crisp more rice if desired.
Assemble the Salad: Layer crispy rice on a platter, top with veggies, feta, pickled onions, and chicken. Drizzle with tahini dressing or garlic yogurt sauce.