I make this meal on busy weeknights. I like how it uses cooked rice and quick-cook chicken. It comes together fast and stays good for a couple days in the fridge.
This version has crisp rice, warm spiced chicken, fresh veg, and a simple lemon-tahini sauce. I put it on the table when I want something easy but full of flavor. It helps clear out the fridge and feeds two to four people.
This salad mixes crisp rice, sliced spiced chicken, fresh cucumber, tomato, onion, and a creamy tahini dressing. The taste is warm from the spices and bright from lemon and herbs. People often make it for weeknight dinners, light lunches, or potlucks. It uses simple pantry spices and cooked rice. For more easy chicken meals that fit a weeknight routine, try this pineapple chicken and rice recipe for another quick option.
Why make this recipe
This dish saves time and uses common ingredients. The chicken cooks fast and the rice can be ready earlier. It is easy to change the herbs or swap vegetables. The tahini sauce adds rich flavor without heavy cream. It is useful when you want a filling meal that still feels fresh. If you like one-pan or quick dinners, also check these easy chicken dinner ideas for more weeknight plans.
How to make this recipe
Start with marinated chicken, then cook it and let it rest so it stays juicy. Crisp the cooled rice separately to add texture. Prep the vegetables while the rice cooks. Mix the tahini, lemon, and garlic to make a smooth dressing and chill it briefly so it thickens. When you plate, layer the crispy rice first, then the chicken and veg, and finish with the sauce. For ideas on pairing cooked chicken with rice and sauces, see this creamy smothered chicken and rice recipe for inspiration.
Ingredients — Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
1 lb chicken thighs or breasts, 2 tbsp olive oil, 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, ½ tsp turmeric, Salt & pepper to taste, 2 cups cooked rice (cooled), 1 cucumber, diced, 2 tomatoes, chopped, ½ red onion, sliced, Fresh parsley or cilantro, ¼ cup tahini, Juice of 1 lemon, 1 garlic clove, minced, 2 tbsp olive oil, Water to thin dressing.
Chicken adds protein and flavor. Spices give the shawarma taste. Cooled rice crisps better than hot rice. Vegetables add crunch and freshness. Tahini and lemon form a creamy, tangy dressing. Small amounts of oil help brown the chicken and crisp the rice.
Directions
Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
Cook Chicken: Grill or pan-sear until cooked through. Rest 5 minutes, then slice.
Crisp Rice: Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes.
Prepare Vegetables: Dice cucumber, tomatoes, onion, and chop herbs.
Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes.
Assemble Salad: Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing. Garnish with pickles if desired.
Notes: Marinate to let spices sink in. Resting the chicken keeps it juicy. Use cooled rice so it fries up and gets crunch. Chill the dressing so it firms slightly and coats the salad.
How to serve this recipe
Serve warm or at room temperature. Put the crispy rice on plates, then add sliced chicken and pile the veg on top. Spoon the tahini dressing over each plate or offer it on the side. This meal works for family dinners, meal prep lunches, or casual get-togethers. Add a side of pickled vegetables or warm pita if you like. Leftovers reheat well; keep the dressing separate to keep the rice crunchy longer.
How to store this recipe
Store the chicken and rice in separate airtight containers for best texture. The dressing should go in a small jar or container and stay in the fridge. Keep vegetables in a sealed container if not already mixed. In the fridge, the parts stay good for 3–4 days. For longer storage, freeze only cooked chicken for up to 2 months and thaw in the fridge before using. For more salad and storage ideas, see this cranberry chicken salad for tips on keeping ingredients fresh.
Tips to make this recipe
Use day-old rice when you can; it crisps much better. If rice is freshly cooked, spread it on a tray to cool quickly. Don’t crowd the pan when crisping the rice; work in batches for the best crunch. Cut vegetables into similar sizes so the salad is easy to eat. Taste the dressing and add a bit more lemon or water to reach the texture you like. If chicken cooks too fast, lower the heat and finish in the oven for even doneness.
Variation — Chicken Shawarma Crispy Rice Salad – Easy Middle Eastern Dinner Recipe
Swap chicken for lamb or roasted chickpeas for a vegetarian option. Use brown rice or quinoa if you want more fiber; cooking time may change. Add roasted peppers, roasted eggplant, or olives for extra flavor. For a lighter sauce, use yogurt mixed with lemon and garlic instead of tahini. Some swaps change texture and cook time, so adjust steps as you go. These simple swaps keep the core idea while fitting what is on hand.
FAQs
Q: Can I use leftover rotisserie chicken?
A: Yes. Slice or shred and warm before assembling.
Q: Can I make the dressing ahead?
A: Yes. It keeps well for 3–4 days in the fridge.
Q: Is this dish gluten-free?
A: Yes, if the ingredients used are gluten-free.
Q: How do I keep the rice crunchy in a salad?
A: Store rice separate and add just before serving.
Q: Can I skip tahini?
A: Yes. Use yogurt-lemon sauce as a simple swap.
Conclusion
This dish is practical, quick, and full of clean flavors. It works well for busy nights and for meal prep. The crisp rice adds a nice contrast to warm spiced chicken and fresh veg. For another take with lemon-tahini dressing, see Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing. To compare a slightly different version and ideas for serving, check Juicy Chicken Shawarma Crispy Rice Salad – Dished by Kate.
Print
Chicken Shawarma Crispy Rice Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein, Gluten-Free
Description
A quick and flavorful salad featuring crispy rice, spiced chicken, and fresh vegetables drizzled with a creamy lemon-tahini dressing.
Ingredients
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil
- Water to thin dressing
Instructions
- Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
- Cook Chicken: Grill or pan-sear until cooked through. Rest for 5 minutes, then slice.
- Crisp Rice: Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes.
- Prepare Vegetables: Dice cucumber, tomatoes, onion, and chop herbs.
- Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes.
- Assemble Salad: Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing. Garnish with pickles if desired.
Notes
Marinate the chicken to let spices sink in. Use cooled rice for better crispiness. Chill the dressing for a thicker consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-Seared, Crisping
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
