Chicken Shawarma Crispy Rice Salad (Print Version)

Spiced chicken meets crispy rice, fresh veggies, and tangy yogurt in this vibrant Middle Eastern-inspired bowl.

# What You'll 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 or ground cumin, coriander, paprika, turmeric, garlic powder, and cayenne mix
08 - 4 tablespoons olive oil
09 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Slice chicken breasts into thin strips. In a bowl, 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 chicken and cook, stirring occasionally, until golden and cooked through, approximately 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 cucumber, cherry tomatoes, and red onion.
05 - Add crispy rice and cooked chicken to vegetables. Toss gently to combine.
06 - Drizzle with Greek yogurt. Toss again or serve with yogurt dolloped on top.
07 - Taste and adjust seasoning as needed. Serve immediately while warm or at room temperature.

# Expert Tips:

01 -
  • It turns plain leftover rice into something extraordinary with almost no effort
  • The warm spiced chicken against cool crisp vegetables creates perfect bite after bite
02 -
  • Resist the urge to stir the rice too frequently while it crisps or you will never get that golden crust
  • The chicken continues cooking after you remove it from the pan, so do not overcook in the skillet
03 -
  • Spread the chicken in a single layer when cooking so it browns instead of steams
  • Let the rice marinate in the spices for a few minutes before adding it to the salad

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