Chicken Shawarma Crispy Rice Salad (Print Version)

Spiced chicken meets crispy rice and fresh vegetables in a tangy yogurt dressing for a bold, satisfying meal.

# What You Need:

→ Proteins

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

→ Grains

02 - 2 cups cooked basmati rice, preferably cold and 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
08 - 4 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

# How To Make:

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

# Expert Tips:

01 -
  • Seven ingredients create something that tastes way more complicated than it actually is
  • The texture contrast between crispy rice, tender chicken, and fresh vegetables is addictive
02 -
  • Dont rush the rice step, that crispy bottom layer is what makes this salad extraordinary
  • The chicken keeps cooking after it leaves the pan, so pull it when it's just barely done
03 -
  • Don't crowd the pan when crisping the rice or it will steam instead of getting crunchy
  • Let the chicken marinate longer if you have time, even an hour makes a noticeable difference

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