Chicken Shawarma Crispy Rice Salad
Warm, spiced chicken over crispy rice and fresh greens, finished with tangy tahini sauce. A simple weeknight bowl that tastes like takeout but cooks in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb chicken breast, diced into 1-inch pieces
- 2 cups cooked rice, chilled (white or brown)
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 2 cloves garlic, minced
- 2 tsp shawarma spice blend (or 1 tsp each: paprika, cumin, cinnamon + 1/2 tsp cayenne)
- 4 cups mixed greens
- 3 tbsp olive oil
Instructions
- 1
Whisk tahini with lemon juice, garlic, 1 tbsp olive oil, and 3 tbsp water until smooth. Season with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add diced chicken and shawarma spice. Cook, stirring occasionally, until golden and cooked through, 8–10 minutes.
- 4
Push chicken to the edge. Add chilled rice to the empty side. Press and cook without stirring 3–4 minutes until crispy and golden.
- 5
Stir rice and chicken together. Cook 1 more minute for crispiness throughout.
- 6
Divide greens between bowls. Top with crispy rice and chicken.
- 7
Drizzle tahini sauce generously over each bowl. Serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- whisk
- measuring spoons
- small bowl
- chef's knife
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