Description
Discover a vibrant Chicken Shawarma Crispy Rice Salad packed with bold spices, fresh vegetables, and a zesty dressing for a healthy, satisfying meal. This dish features perfectly seasoned chicken shawarma and crunchy, golden crispy rice combined with fresh greens and a bright dressing that makes every bite bursting with flavor. Ideal for nourishing lunches or colorful dinners, this salad offers a delicious and wholesome option you’ll want to make again and again.
Ingredients
Scale
Protein
- 400g thinly sliced chicken breast
- 1 tablespoon shawarma spice mix (natural) (cumin, coriander, paprika, turmeric, cinnamon)
- 1 tablespoon olive oil (natural)
- Salt and pepper, to taste
Rice
- 2 cups cooked white rice, cooled (day-old recommended)
- 1 tablespoon olive oil (natural) for frying rice
Vegetables and Greens
- 3 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 clove garlic (natural), minced
- 3 tablespoons olive oil (natural)
- 1/2 teaspoon natural gelling agent
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, combine thinly sliced chicken breast with the shawarma spice mix (natural), olive oil (natural), and a pinch of salt and pepper. Let it marinate for at least 30 minutes to infuse the meat with aromatic spices.
- Cook and Crisp the Rice: Cook rice until tender, then spread it on a baking sheet to cool completely. Heat olive oil (natural) in a pan over medium-high heat and fry the rice in batches until golden and crispy, then set aside.
- Cook the Chicken: Sauté the marinated chicken in a hot pan until fully cooked and slightly caramelized at the edges, ensuring juicy and flavorful pieces.
- Prepare the Vegetables: While the chicken cooks, slice cucumber, halve cherry tomatoes, thinly slice red onion, and chop fresh parsley. Toss all these with the mixed salad greens in a large bowl.
- Make the Dressing: Whisk lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), olive oil (natural), natural gelling agent, salt, and pepper together until combined well.
- Assemble the Salad: Toss the greens and vegetables with the dressing. Gently fold in the cooked chicken and crispy rice. Serve immediately to enjoy the contrasting textures and bold flavors.
Notes
- Pat dry the chicken before marinating to ensure better browning and prevent steaming.
- Use day-old or fully cooled rice for the best crispiness when frying.
- Mix shawarma spices thoroughly with the chicken for even seasoning.
- Slice vegetables just before serving to keep them crisp and fresh.
- Add dressing just prior to serving to avoid soggy greens.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 salad bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Chicken Shawarma, Crispy Rice, Salad, Middle Eastern Salad, Healthy Lunch, Shawarma Spice, Fresh Vegetables, Crispy Rice Salad, Meal Prep Salad
