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Ultimate Chicken Shawarma Crispy Rice Salad: Texture Magic in Every Bite

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A vibrant, texturally layered salad with spiced chicken, crispy rice, fresh vegetables, and a creamy tahini-yogurt dressing.

Ingredients

Scale

  • 1 lb (450 g) boneless, skinless chicken thighs or breasts

  • 2 tablespoons olive oil

  • 2 teaspoons ground cumin

  • 2 teaspoons ground paprika

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Juice of 1 lemon

  • 2 cups (370 g) cooked long-grain rice

  • 1/4 cup (60 ml) olive oil

  • 2 cups (120 g) mixed greens

  • 1 cup (120 g) cherry tomatoes, halved

  • 1/2 cup (60 g) cucumber, diced

  • 1/4 cup (30 g) red onion, thinly sliced

  • 1/4 cup (60 g) feta cheese, crumbled

  • 2 tablespoons fresh parsley, chopped

Dressing:

  • 1/4 cup (60 g) Greek yogurt

  • 2 tablespoons tahini

  • 1 tablespoon lemon juice

  • 1 teaspoon honey

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions

  • Marinate chicken with olive oil, spices, and lemon juice; refrigerate 30 minutes.

  • Cook chicken in a skillet 5–7 minutes per side, then slice.

  • Heat olive oil, crisp the cooked rice for 3–4 minutes until golden.

  • Combine mixed greens, cherry tomatoes, cucumber, and red onion.

  • Whisk together dressing ingredients.

  • Assemble salad: greens, crispy rice, sliced chicken, feta, parsley, and dressing.

  • Toss lightly and serve immediately.

Notes

  • Assemble just before serving to keep rice crispy. Day-old rice works best for crunch. Chicken can be baked or pan-fried depending on preference.

Find it online: https://susandelish.com/ultimate-chicken-shawarma-crispy-rice-salad-texture-magic-in-every-bite/