Chicken Shawarma Crispy Rice Salad (Printable)

Spiced chicken meets crispy rice, fresh vegetables, and tangy yogurt 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, 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 (or a mix of ground cumin, coriander, paprika, turmeric, garlic powder, and cayenne)
08 - 4 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

# Directions:

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

# Expert Tips:

01 -
  • The crispy rice creates these incredible crunchy pockets that soak up all the spiced juices
  • You get that craveable shawarma flavor without needing a rotisserie or hours of marinating time
  • Everything comes together in one skillet and one bowl, making cleanup feel almost manageable
02 -
  • Resist the urge to stir the rice too frequently while it crisps or you will never get that golden crust
  • Let the chicken get a little char on the edges because those caramelized bits are where all the flavor lives
  • The yogurt works best when it is at room temperature so it drizzles beautifully instead of clumping
03 -
  • Cook your rice the night before and spread it on a baking sheet to dry out even more in the fridge
  • Prep all your vegetables while the chicken marinates so everything is ready to go when you need it

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