Chicken Shawarma Crispy Rice Salad (Printable)

Spiced chicken meets crispy rice with fresh vegetables and tangy yogurt for a bold, satisfying meal.

# What You'll 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
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 Advice:

01 -
  • The crispy rice creates this incredible crunch that nobody expects in a salad
  • Seven ingredients mean zero fuss but maximum flavor payoff
  • Warm spiced chicken against cool yogurt is pure magic
02 -
  • Do not rush the rice crisping step, that crunch is what makes this salad special
  • Let the chicken marinate while you prep vegetables for maximum efficiency
  • Day-old rice works best, but fresh rice can dry out in the fridge for a few hours
03 -
  • Cut your chicken against the grain for the most tender bites
  • Do not stir the rice too frequently, let it develop that golden crust
  • Warm the yogurt slightly if you want it to drizzle more easily

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