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Crispy Chicken Shawarma Rice Salad for Easy Dinner – Quick & Flavorful

Crispy Chicken Shawarma Rice Salad for Easy Dinner – Quick & Flavorful

Make a quick, family‑friendly Crispy Chicken Shawarma Rice Salad for Easy Dinner with crispy chicken, fluffy rice, fresh veggies and a zesty tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 545 kcal

Equipment

  • bowl
  • Saucepan
  • oven
  • baking sheet
  • measuring cups
  • measuring spoons
  • fork
  • whisk

Ingredients
  

Main Ingredients

  • 1 lb boneless skinless chicken thighs, cut into bite‑sized strips
  • 1 cup long‑grain white rice, cooked
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup diced red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro
  • 2 tablespoon olive oil
  • 2 tablespoon plain Greek yogurt

Seasonings & Flavor Boosters

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon lemon juice
  • 1 tablespoon tahini

Optional Toppings

  • crumbled feta cheese
  • chopped roasted almonds
  • thinly sliced avocado
  • red pepper flakes

Instructions
 

How to Make Crispy Chicken Shawarma Rice Salad for Easy Dinner

  • Step 1 – Marinate the Chicken: In a bowl mix 2 tablespoon olive oil, cumin, paprika, coriander, turmeric, cinnamon, cardamom, cayenne, garlic powder, onion powder, salt, pepper, and 1 tablespoon lemon juice. Toss chicken strips until coated. Let rest 10 minutes.
  • Step 2 – Cook the Rice: Rinse 1 cup rice under cold water. In a saucepan, bring 2 cups water to boil, add rice, reduce heat, cover, and simmer 18 minutes until fluffy. Fluff with a fork.
  • Step 3 – Bake the Chicken: Preheat oven to 425°F. Spread marinated chicken on a parchment‑lined baking sheet. Bake 12–15 minutes, flipping halfway, until golden and crispy.
  • Step 4 – Assemble the Salad: In a large bowl, combine cooked rice, baked chicken, cucumber, tomatoes, red onion, parsley, cilantro, and 2 tablespoon yogurt. Whisk 1 tablespoon tahini with 2 tablespoon lemon juice and a splash of water until creamy. Drizzle dressing over salad, toss gently, and sprinkle optional toppings if desired.

Nutrition

Serving: 1servingCalories: 545kcalCarbohydrates: 58gProtein: 30gFat: 30gSodium: 700mgFiber: 3g
Keyword Crispy Chicken Shawarma, easy dinner, Flavorful Dish, healthy salad, quick dinner, Rice Salad
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