Description
Chicken Shawarma Crispy Rice Salad is a vibrant and flavorful dish combining marinated chicken with a bold shawarma spice blend, crispy pan-fried rice, fresh crunchy vegetables, and a zesty, natural dressing. This easy and quick recipe balances texture and flavor beautifully, making it a perfect nutritious meal for busy weeknights or gatherings.
Ingredients
Scale
Protein and Marinade
- 2 chicken breasts
- 2 tsp shawarma spice blend (cumin, paprika, turmeric, coriander)
- 2 cloves garlic, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp lemon juice
- 2 tbsp olive oil (natural)
- 1 tsp apple cider vinegar (natural)
- Salt and pepper to taste
Rice
- 1 cup long grain or basmati rice, cooked and cooled
- 1 tbsp olive oil (natural) for frying
Fresh Vegetables and Herbs
- 1/2 cup cucumber, diced
- 1/2 cup tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
Dressing
- 1 tbsp lemon juice
- 2 tbsp olive oil (natural)
- 1 tsp apple cider vinegar (natural)
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 tsp natural gelling agent
Optional Garnishes
- Toasted pine nuts or slivered almonds
- Sumac dust
Instructions
- Prepare the Chicken Shawarma Marinade and Marinate: In a bowl, mix shawarma spice blend, minced garlic, vegetarian Worcestershire sauce (natural), lemon juice, olive oil (natural), apple cider vinegar (natural), salt, and pepper. Add chicken breasts and coat them well. Marinate for at least 30 minutes.
- Cook and Crisp the Rice: Cook rice following package instructions, then spread it on a tray to cool completely. Heat olive oil (natural) in a nonstick skillet, add cooled rice, and press gently to form a crispy crust. Flip carefully and crisp the other side. Remove and set aside.
- Cook the Chicken: In the same skillet, heat a little olive oil (natural) and cook the marinated chicken over medium heat until golden brown and cooked through. Allow to cool slightly and slice into thin strips.
- Prepare Fresh Veggies and Herbs: Dice cucumbers and tomatoes. Thinly slice the red onion. Chop parsley and mint finely. Set aside.
- Assemble the Chicken Shawarma Crispy Rice Salad: In a large serving bowl, combine crispy rice, fresh vegetables, herbs, and chicken strips. Whisk together lemon juice, olive oil (natural), apple cider vinegar (natural), minced garlic, salt, pepper, and natural gelling agent to make the dressing. Drizzle dressing over salad and toss gently to combine.
Notes
- Marinate chicken overnight for more intense flavor and to save time on cooking day.
- Make sure rice is completely cooled before frying to achieve optimum crispiness.
- Slice chicken evenly for better balance between textures.
- Do not skip fresh herbs; parsley and mint brighten the salad.
- Adjust dressing acidity and seasoning gradually for the perfect taste.
- Store salad components separately to keep textures fresh when refrigerating leftovers.
- Re-crisp rice in a hot skillet before serving leftovers for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Chicken Shawarma, Crispy Rice Salad, Shawarma Spice, Fresh Veggies, Quick Meal, Gluten Free, Middle Eastern Salad
