Chicken Shawarma Crispy Rice Salad
A delightful fusion of flavors and textures, this Ultimate Chicken Shawarma Crispy Rice Salad features juicy marinated chicken thighs, crispy rice, fresh vegetables, and a creamy dressing for a perfect meal.
Ingredients
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs Juicy and tender, ideal for absorbing flavorful marinades.
- 5 tbsp olive oil, divided Rich and smooth, adding a lovely depth of flavor.
- 1 tsp ground cumin Aromatic and warm, providing a classic Middle Eastern essence.
- 1 tsp smoked paprika Adds a hint of smokiness and a beautiful deep red color.
- 1 tsp ground coriander Bright and citrusy, contributing to the dish's complexity.
- 0.5 tsp turmeric Earthy and vibrant, infusing a golden hue to your chicken and rice.
- 1 tsp salt Enhances all the flavors in the dish.
- 0.5 tsp black pepper Adds a gentle warmth and spice to the marinade.
For the Salad
- 3 cups basmati rice, cooked and chilled overnight Light and fluffy, holding up well in a salad.
- 1 cup green cucumbers, diced Crisp and refreshing, a fantastic contrast to the hearty elements.
- 1 cup red cherry tomatoes, halved Sweet and juicy, they add brightness to the dish.
- 0.5 cup purple red onions, thinly sliced Pungent yet sweet, offering a nice crunch.
For the Dressing
- 0.25 cup mayonnaise Creamy and rich, serving as a base for the dressing.
- 0.25 cup plain whole milk yogurt Adds tanginess, balancing the richness.
- 2 cloves garlic, minced Fragrant and sharp, elevating the flavor profile.
- 1 tbsp fresh lemon juice Bright and zesty, helping to cut through the creamy dressing.
- 1 tsp sumac powder Tart and lemony, it adds a unique twist to the dish.
- 2 tbsp fresh green parsley, finely chopped Fresh and herbal, adding a pop of color and flavor.
Instructions
Preparation
- In a medium-sized bowl, whisk together 3 tablespoons of olive oil, ground cumin, smoked paprika, ground coriander, turmeric, salt, and black pepper to create the marinade.
- Add the boneless chicken thighs to the marinade and ensure they are evenly coated. Cover and marinate for at least 30 minutes at room temperature, or ideally overnight in the refrigerator.
- Cook the basmati rice according to package instructions. Once cooked, chill the rice in the refrigerator overnight.
Cooking
- When ready to assemble, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the chilled rice and fry until golden brown and crispy.
- In another skillet, cook the marinated chicken over medium-high heat for 6-7 minutes per side until thoroughly cooked and caramelized.
Assembling the Salad
- In a bowl, mix together mayonnaise, yogurt, minced garlic, lemon juice, and sumac to create the dressing.
- In a large bowl, layer the crispy rice, diced cucumbers, halved cherry tomatoes, sliced onions, and cooked chicken. Drizzle with the dressing and garnish with parsley. Toss gently to combine.
- Serve immediately to enjoy the contrasting textures and flavors.
Notes
For best results, marinate the chicken overnight and don't overcrowd the skillet while cooking.