If you love bold Mediterranean flavors, crunchy textures, and meals that feel indulgent but still nourishing, this Crispy Rice Chopped Chicken Shawarma Salad is about to become your new obsession. Juicy shawarma-spiced chicken, crispy golden rice, and fresh chopped veggies all tossed together into one crave-worthy bowl — this is not a boring salad.Perfect for meal prep, quick lunches, or an easy weeknight dinner, this salad delivers BIG flavor with minimal effort.🥗 Why You’ll Love This Crispy Rice Chicken Shawarma Salad✨ Texture heaven – Crispy rice + juicy chicken + crunchy veggies🍗 High-protein + filling – Keeps you full and satisfied⏱️ Weeknight-friendly – Simple steps, huge payoff🥒 Fresh but hearty – Light enough for lunch, satisfying enough for dinner🔥 Bold shawarma flavor – Warm spices in every bite🍚 What Is Crispy Rice (and Why It Works Here)?Crispy rice is exactly what it sounds like — cooked rice that’s oven-baked until golden and crunchy. In this chopped salad, it acts like a crouton but better: hearty, gluten-free, and insanely addictive. Paired with shawarma-spiced chicken and fresh veggies, it adds contrast and fill you up!🥒 How to Serve This Salad🥗 As-is for a satisfying lunch🌯 Wrapped in pita for a handheld option🥙 Stuffed into pita pockets with extra sauce🍱 Meal prep bowls for the week💡 Tips & Variations🌶️ Add chili crisp or harissa for heat🥬 Swap romaine for kale or shredded cabbage🍋 Finish with a squeeze of lemon for brightness🍚 Use leftover rice to save time❄️ Storage + Meal Prep📦 Refrigerator: Store components separately for up to 4 days🔥 Reheat: Warm chicken and rice, keep veggies fresh🥗 Meal prep win: Assemble just before eating for best texture⭐ Similar Recipes You’ll Love from Gourmet MamiIf you’re loving this bowl, try these reader-favorite recipes next:👉 Garlic Parmesan Chicken + Broccoli Bowls👉 Mediterranean Chicken + Rice Bowls👉 Bang Bang Salmon Rice BowlsThis Crispy Rice Chopped Chicken Shawarma Salad proves that salads don’t have to be boring to be healthy. With bold spices, irresistible crunch, and protein-packed chicken, it’s the kind of meal you’ll actually crave — not just tolerate.If you make it, don’t forget to save it, share it, and tag @GourmetMami 💛
Ingredients
For the Crispy Rice:
- 2 cups long grain rice cooked and cooled
- 1 tbsp olive oil
- ½ tsp sea salt
- 1 tsp paprika
- 1 tsp garlic powder
For the Chicken:
- 1 lb boneless skinless chicken thighs, cut into 1/2 inch pieces
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves minced on microplane
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp crushed red pepper
- 1 tsp sea salt
For the Salad:
- 2 baby cucumbers chopped small
- ½ red onion finely sliced
- 2 dill pickles chopped small
- 1 tbsp sesame seeds optional
For the Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic minced
- ½ tsp sea salt
- 1 tsp agave honey or pure maple syrup
- ¼ cup ICE COLD water
Instructions
- Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper.
- Place the rice onto one prepared sheet pan and toss gently with 1 tbsp olive oil, salt, paprika and garlic powder. Spread into an even layer about ¼ inch thick.
- Bake for 35-40 minutes, mixing every 10-15 minutes until crispy.
- Meanwhile, prepare the chicken. In a medium bowl, combine olive oil, lemon juice, garlic, cumin, smoked paprika, turmeric, cinnamon, crushed red pepper and salt. Mix until everything is combined.
- Place the cut chicken in the bowl, and mix thoroughly to coat the spice mixture onto the chicken.
- Spread the chicken onto the second prepared sheet pan in a single layer with space between the pieces of chicken.
- Bake in the oven for 15-20 minutes, until the chicken is fully cooked and the edges begin to caramelize.
- While the chicken is in the oven, divide the salad ingredients among 4 bowls.
- Make the dressing by whisking the tahini, lemon juice, garlic, salt and agave in a small bowl. Slowly add 1 tbsp at a time of cold water until dressing is your desired consistency. I like mine loose but not too runny.
- When the chicken and rice are done, divide evenly among the four bowls and drizzle with lemon tahini dressing.
Nutrition
Calories: 690kcalCarbohydrates: 90gProtein: 33gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 108mgSodium: 1545mgPotassium: 813mgFiber: 4gSugar: 6gVitamin A: 792IUVitamin C: 12mgCalcium: 138mgIron: 4mg
Tried this recipe?Let us know how it was!
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