Chicken Shawarma Crispy Rice Salad (Printer-friendly)

Golden crispy rice meets tender spiced chicken with fresh vegetables and creamy yogurt dressing.

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 oz)

→ Grains

02 - 2 cups cooked basmati rice (preferably cold, day-old)

→ 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 (or a mix of ground cumin, coriander, paprika, turmeric, garlic powder, and cayenne)
08 - 4 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

# How-To Guide:

01 - Slice the chicken breasts into thin strips. In a bowl, toss with 1 tablespoon olive oil, shawarma spice blend, and a generous pinch of salt. Set aside to marinate for at least 10 minutes.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove from the pan and keep warm.
03 - Wipe the skillet, add remaining 2 tablespoons olive oil, then add the cooked rice. Press into an even layer and cook undisturbed for 4–5 minutes until the 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 the crispy rice and cooked chicken to the vegetables. Toss gently.
06 - Drizzle with Greek yogurt. Toss again or serve with yogurt dolloped on top.
07 - Taste and adjust seasoning as needed. Serve immediately.

# Expert Advice:

01 -
  • The crispy rice creates these incredible crunchy pockets that contrast perfectly with tender spiced chicken
  • Seven ingredients transform into something that tastes like it came from a restaurant kitchen
02 -
  • The rice needs to be cold and preferably day-old to achieve that restaurant-style crispy texture
  • Do not stir the rice too frequently while crisping or it will not develop those golden crunchy bits
03 -
  • Pat the chicken dry before slicing to help it sear rather than steam in the pan
  • Use a well-seasoned cast iron skillet if you have one for the crispiest rice results

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