Description

Indulge in the vibrant flavors of Chicken Shawarma Crispy Rice Salad, where tender marinated chicken meets a delightful mix of fresh vegetables and crunchy rice. This dish is a feast for both the eyes and the palate, making it an ideal option for a light lunch or as a hearty side at gatherings. Packed with protein and fiber, this colorful bowl not only satisfies your hunger but also keeps your taste buds dancing with every bite. With its quick preparation time and endless customization possibilities, this salad is perfect for busy weeknights or festive occasions.

Ingredients

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1 pound boneless, skinless chicken thighs
2 cups cooked jasmine rice
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red onion, finely chopped
½ cup parsley, chopped
2 tablespoons tahini (for dressing)
2 tablespoons yogurt (optional, for dressing)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
Juice of 1 lemon

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Instructions

Marinate chicken thighs in olive oil and spices for at least 30 minutes.
Cook the marinated chicken in a heated grill or skillet over medium-high heat for about 6-7 minutes per side until fully cooked.
Prepare jasmine rice according to package instructions; let cool.
In a large bowl, mix diced cucumber, cherry tomatoes, red onion, and parsley.
Whisk together lemon juice, tahini, and optional yogurt to make the dressing.
Combine cooled rice with vegetable mixture and sliced chicken on top.
Drizzle dressing over salad; toss gently to combine. Serve with toasted almonds on top.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling/Skillet Cooking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 plate (300g)
Calories: 485
Sugar: 5g
Sodium: 650mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 25g
Cholesterol: 85mg