Description
Enjoy a delicious Chicken Shawarma Crispy Rice Salad that marries the spiced, succulent flavors of marinated chicken with crunchy crispy rice and a colorful array of fresh vegetables. This vibrant dish is perfect for a light lunch or as a hearty side for any gathering, making it an excellent choice for busy weeknights or festive occasions. Packed with protein and fiber, this salad not only satisfies your hunger but also delights your taste buds with every bite.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups cooked jasmine rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup parsley, chopped
- ½ cup toasted almonds, sliced
- Juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons yogurt (optional)
Instructions
- Marinate the chicken thighs with spices and olive oil for at least 30 minutes.
- Cook the chicken in a preheated grill or skillet over medium-high heat for 6-7 minutes per side until fully cooked.
- Prepare jasmine rice if not already done and allow it to cool.
- In a large bowl, mix diced cucumber, halved cherry tomatoes, chopped red onion, and parsley.
- Whisk together lemon juice, tahini, and yogurt in a smaller bowl for the dressing.
- Combine cooled rice, vegetable mixture, and sliced chicken in a large serving bowl.
- Drizzle dressing over the salad; toss gently to combine.
- Sprinkle toasted almonds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg