Description
Chicken Shawarma Crispy Rice Salad is a vibrant and flavorful dish combining aromatic shawarma-spiced chicken, crispy basmati rice, fresh vegetables, and a zesty natural gelling agent dressing. This salad offers an exciting texture contrast with a delightful crunch and fresh herbal notes, perfect for lunch or dinner.
Ingredients
Scale
Chicken and Spice Blend
- 2 boneless, skinless chicken breasts
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 tbsp olive oil (natural)
- 1 tbsp grape juice
Rice
- 1 cup basmati rice
- 1 tbsp olive oil (natural) for crisping
Fresh Vegetables and Herbs
- 1 cup cucumbers, diced
- 1 cup tomatoes, diced
- 1/2 cup red onions, diced
- 1/2 cup bell peppers, diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
Dressing
- 3 tbsp lemon juice
- 3 tbsp olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 clove garlic, minced
- 1 tsp apple cider vinegar
- 1 tbsp grape juice
- 1/4 tsp natural gelling agent (e.g., pectin or agar powder)
Finishing Touch
- 1/4 cup plant-based yogurt (plant-based)
Instructions
- Marinate the Chicken: Mix the chicken breasts with the shawarma spice blend, olive oil, minced garlic, and grape juice. Let it marinate for at least 30 minutes to allow the flavors to infuse deeply.
- Cook and Crisp the Rice: Cook the basmati rice until fluffy. In a hot skillet, add olive oil and spread the cooked rice evenly. Press down and cook until the bottom is golden and crispy. Break into bite-sized crispy pieces and set aside.
- Sauté or Grill Chicken: Cook the marinated chicken on a grill pan or skillet over medium-high heat until fully cooked and slightly charred. Slice into thin strips once rested.
- Prepare Vegetables and Herbs: Dice cucumbers, tomatoes, red onions, and bell peppers into bite-sized pieces. Roughly chop the fresh parsley and mint to prepare for garnishing the salad.
- Mix the Dressing: In a small bowl, whisk together lemon juice, olive oil, vegetarian Worcestershire sauce, garlic, apple cider vinegar, grape juice, and the natural gelling agent until smooth and vibrant.
- Assemble the Salad: In a large bowl, combine the crispy rice, sliced chicken, vegetables, and herbs. Drizzle the dressing over the mixture and toss gently to combine. Add dollops of plant-based yogurt for creaminess, then serve immediately.
Notes
- Use day-old rice for the best crispy texture when pan-frying.
- Marinate the chicken overnight if possible to deepen the flavor.
- Add fresh herbs just before serving to maintain their bright color and aroma.
- Chop vegetables evenly for a balanced bite and appealing presentation.
- Adjust acidity and sweetness of the dressing with small amounts of apple cider vinegar and grape juice to taste.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (approx. 1 1/4 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Chicken Shawarma, Crispy Rice Salad, Shawarma Salad, Middle Eastern Salad, Plant-based Yogurt Salad, Crispy Rice, Fresh Veggies