Ingredients
Scale
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil (for marinating)
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 1 tbsp olive oil (for crisping rice)
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro, chopped
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil (for dressing)
- Water to thin dressing
- Pickles or sliced lemon (optional)
Instructions
- Marinate Chicken: Mix 2 tbsp olive oil, 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, ½ tsp turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
- Cook Chicken: Grill or pan-sear chicken over medium-high heat until cooked through (internal temp 165°F). 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, slice onion, and chop herbs. Keep veggies crisp and cold.
- Make Dressing: Whisk tahini, lemon juice, minced garlic, 2 tbsp olive oil, and water until creamy. Chill for 15 minutes to thicken.
- Assemble Salad: Layer a base of crispy rice, top with sliced chicken, vegetables, and chopped herbs.
- Finish & Serve: Drizzle dressing over the salad and garnish with pickles or extra lemon wedges.
Notes
Use day-old or well-cooled rice to achieve the best crispiness. Pat chicken dry before marinating for better spice adherence.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken salad, shawarma, crispy rice, Mediterranean, healthy meal prep