Chicken Shawarma Crispy Rice Salad (Printable version)
Vibrant Middle Eastern salad with spiced chicken, crispy rice, fresh vegetables, and creamy tahini dressing.
# Ingredient List:
→ Chicken Shawarma
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→ Crispy Rice
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→ Salad Vegetables
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→ Yogurt-Tahini Dressing
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# How to Make It:
01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper and lemon juice in a bowl. Add chicken strips and coat thoroughly. Cover and refrigerate for 20 minutes up to 2 hours.
02 - Whisk together Greek yogurt, tahini, lemon juice, grated garlic, olive oil, salt and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Spread cooked rice evenly in the pan, sprinkle with salt and press lightly. Cook undisturbed 7 to 10 minutes until golden crust forms. Stir to crisp additional edges, then transfer to plate.
04 - Heat a drizzle of oil in the same skillet over medium-high heat. Add marinated chicken and cook 8 to 10 minutes, stirring occasionally, until browned and cooked through.
05 - Combine cherry tomatoes, cucumber, red onion, parsley, mint and pomegranate seeds in a large bowl. Add warm crispy rice and cooked chicken. Drizzle with dressing and toss gently. Serve immediately.
# Expert Suggestions:
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- The contrast between warm spiced chicken and cool crisp vegetables makes every bite exciting
- That crispy rice creates this incredible crunch that keeps you coming back for just one more forkful
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- Do not overcrowd the pan when making crispy rice or it will steam instead of crisp
- Let the chicken develop a proper sear before stirring too much
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- Grating the garlic into the dressing distributes its flavor more evenly than mincing
- Letting the marinated chicken come to room temperature helps it cook more evenly