As I stirred the pot, the comforting aroma of White Bean and Kale Soup filled my kitchen, instantly conjuring memories of cozy winter evenings. This delightful soup marries soft, hearty beans with vibrant kale and sweet carrots, all simmering together in a fragrant herby broth. Not only is it a fantastic way to incorporate nutritious ingredients into your meals, but it also comes together quickly, making it a perfect option for busy weeknights. The creamy texture, achieved without a hint of cream, ensures that each spoonful feels indulgent while remaining entirely meatless. Whether you serve it alongside a chunk of artisan bread or a crisp side salad, this soup is destined to become a heartwarming staple in your home. Curious how to make this wholesome dish that’ll keep the family coming back for more? Let’s dive in!
Why is this soup a must-try?
Nutritious and Delicious: Packed with protein-rich beans and immune-boosting kale, this soup is a healthful option that doesn’t skimp on flavor.
Quick and Simple: With just a few steps, you’ll have a comforting meal ready in no time, making it perfect for busy weeknights.
Perfect for Substitutions: Feel free to swap ingredients without sacrificing taste. Whether opting for different beans or greens, the soup is entirely customizable, just like in our Tzatziki Chicken Salad.
Impressive Crowd-Pleaser: Its rich, velvety texture is sure to impress guests, making it a go-to for gatherings or intimate family dinners.
Freezer-Friendly: Make a big batch and save future meals for those nights when you need comfort food fast; this soup freezes beautifully!
White Bean and Kale Soup Ingredients
• Discover the delightful components that make this soup both nutritious and comforting.
For the Soup Base
- Great Northern Beans – 3 cans, 14.5 oz each for a protein-rich and creamy goodness; Cannellini or navy beans can be used as substitutes.
- Extra Virgin Olive Oil – 4 Tbsp, divided to add richness to the soup; Can use other oils if preferred.
- Yellow Onion – 1 cup, chopped for a sweet and aromatic base layer.
- Carrots – 1 cup, chopped, about 2 medium, adding sweetness and texture to the mix.
- Celery – 1 cup, chopped, about 2 ribs enhances the mirepoix flavor essential for soup.
- Garlic – 1 Tbsp, minced, about 3 cloves to elevate the soup’s aromatic profile.
- Low-Sodium Chicken or Vegetable Broth – 4 ½ cups, divided for the soup base; use vegetable broth for a vegetarian option.
- Parmesan Rind – 1 piece, ~6 inches, for a depth of umami flavors; omit for a vegan version.
- Salt and Black Pepper – essential for seasoning to taste and enhancing the overall flavor.
For the Greens and Garnish
- Fresh Rosemary – 1 Tbsp, chopped to infuse the soup with aromatic herbal notes.
- Curly Kale – 4 oz, chopped, about 4 packed cups, providing vibrant color and nutrients; Lacinato kale or spinach can replace it (add spinach towards the end of cooking).
- Fresh Parsley – ¼ cup, chopped for a burst of freshness before serving.
- Fresh Lemon Juice – 1 to 2 Tbsp, to taste, introduces brightness and zing.
- Grated Parmesan – ½ cup, for serving, adds optional flavor and creaminess.
Enjoy making this delightful White Bean and Kale Soup that not only warms the soul but also nourishes the body!
Step‑by‑Step Instructions for Chicken Shawarma Crispy Rice Salad
Step 1: Marinate Chicken
In a medium bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Add the chicken thighs or breasts, ensuring they are well coated in the fragrant spice mixture. Cover the bowl and let it marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.
Step 2: Cook Chicken
Preheat your grill or skillet to medium-high heat. Once hot, add the marinated chicken and cook for 6–8 minutes per side, or until it reaches an internal temperature of 165°F and has a beautiful golden-brown exterior. Remove the chicken from heat, let it rest for 5 minutes, then slice or shred it into bite-sized pieces for the salad.
Step 3: Crisp the Rice
In a large skillet, heat one tablespoon of oil over medium heat. Add the cooled cooked rice, pressing it into an even layer. Allow it to cook undisturbed for 6–8 minutes or until it’s crispy and golden on the bottom. Gently stir occasionally to achieve crispiness on all sides, or air fry the rice at 400°F for about 10 minutes for a quicker method.
Step 4: Prepare Vegetables
While the rice crisps, dice the cucumber, chop the tomatoes, and slice the red onion thinly. If the onion’s flavor is too strong, soak it in cold water for a few minutes before draining. Finally, roughly chop the fresh parsley or cilantro, which will add a burst of color and freshness to your Chicken Shawarma Crispy Rice Salad.
Step 5: Make Tahini Dressing
In a medium bowl, whisk together the tahini, minced garlic, lemon juice, and a drizzle of olive oil. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth and creamy consistency. Allow the dressing to chill for about 10-15 minutes to let the flavors meld together beautifully.
Step 6: Assemble Salad
In a large mixing bowl, layer the crispy rice, sliced chicken, fresh vegetables, and chopped herbs. Drizzle generously with the tahini dressing and gently toss to combine, ensuring everything is coated in the creamy tanginess. Add optional garnishes like pickles or pomegranate seeds for an extra touch, then serve your delicious Chicken Shawarma Crispy Rice Salad immediately.
Expert Tips for Chicken Shawarma Crispy Rice Salad
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Choose the Right Rice: Use day-old rice for optimal crispiness; fresh rice can clump together and won’t crisp well.
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Marinate Longer: For deeper flavor, consider marinating the chicken overnight. This allows the spices to infuse thoroughly.
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Crisping Perfection: When crisping rice, ensure your skillet is hot enough before adding; this prevents sticking and ensures a golden finish.
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Vegetable Prep: Cut your cucumbers and tomatoes just before assembling to keep them fresh and crunchy.
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Dress It Up: If the tahini dressing thickens in the fridge, just stir in a bit of water to restore its creamy texture.
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Storage Tips: Store each component of the Chicken Shawarma Crispy Rice Salad separately for meal prep; this keeps everything fresh and maintains texture.
Make Ahead Options
These Chicken Shawarma Crispy Rice Salad components can be prepped in advance, ideal for busy weeknights! You can marinate the chicken up to 24 hours ahead for a deeper flavor, and store it covered in the refrigerator. The rice can also be cooked, cooled, and kept in an airtight container for up to 3 days. Keep the veggies and tahini dressing separate in the fridge; this prevents sogginess and maintains crispness. When ready to serve, simply crisp the rice in a skillet or air fryer and assemble everything in a bowl with the chicken, veggies, and dressing for a delightful meal just as delicious as if you made it fresh!
Chicken Shawarma Crispy Rice Salad Variations
Feel free to blend your personal touch into this Chicken Shawarma Crispy Rice Salad, creating a dish that tantalizes your taste buds!
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Vegetarian Swap: Replace chicken with grilled vegetables or chickpeas. This plant-based twist is hearty and satisfying, bringing those warm shawarma spices to life in a new way.
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Alternative Grains: Try quinoa or couscous instead of rice for an exciting variation. Quinoa adds a nutty flavor and extra protein, while couscous cooks quickly, making your meal prep even easier.
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Flavor Boost with Feta: Topping with crumbled feta cheese takes the flavor up a notch. The creamy, salty bites are the perfect counterbalance to the spiced chicken and fresh veggies.
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Olive Addition: Toss in some kalamata olives for a briny kick. They add a Mediterranean flair that complements the entirety of Middle Eastern flavors beautifully.
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Spicy Kick: For those who like a bit of heat, add sliced jalapeños or a drizzle of hot sauce. A sprinkle of red pepper flakes in the tahini dressing will also create a delightful, exciting twist.
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Nutty Texture: Add nuts like toasted almonds or pine nuts for crunch. Their rich flavor and crispy texture contrast wonderfully with the soft chicken and creamy dressing.
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Citrus Zing: Mix in some orange or grapefruit segments for a refreshing zing. This fruity pop will lighten and brighten the overall flavor profile of your salad.
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Pickled Touch: Enhance the dish with some pickled vegetables. These tangy layers will provide depth and an exciting tartness that enlivens each bite.
Let your creativity flow as you explore these variations—each one promises to deliver a delightful meal you’ll love to share, perhaps alongside our tasty Honey Chicken Sweet or a refreshing Tzatziki Chicken Salad!
What to Serve with Chicken Shawarma Crispy Rice Salad
Create a vibrant and fulfilling meal that balances textures and flavors, enhancing your dining experience.
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Warm Pita Bread: Soft and fluffy, it’s perfect for scooping up salad bites, adding a chewy texture to every mouthful.
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Mediterranean Hummus: Creamy and garlicky, this chickpea dip adds a delightful contrast and pairs perfectly with fresh vegetables.
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Roasted Vegetables: Seasoned and caramelized, they bring earthy flavors that complement the spices in the salad, creating a wholesome vibe.
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Tabbouleh Salad: This herby, refreshing salad brings a burst of citrusy flavor and brightens the overall meal with its fresh parsley and mint.
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Mint Lemonade: Cool and invigorating, this drink perfectly balances the spiced salad and complements the refreshing elements beautifully.
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Baklava: For a sweet finish, this honey-soaked pastry offers a rich and nutty flavor, rounding out the Middle Eastern theme of your meal.
Consider pairing them with a crunchy vegetable side or a fruity dessert, all weaving flavors and textures into your dinner that is sure to impress!
How to Store and Freeze Chicken Shawarma Crispy Rice Salad
Fridge: Store components separately for up to 3-4 days in airtight containers. This helps maintain the crispiness of the rice and freshness of the vegetables.
Freezer: For longer storage, freeze the cooked chicken and crispy rice separately. They will keep well for up to 2 months; just allow them to cool completely before freezing.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat the chicken in a skillet over medium heat until warmed through. The rice can be reheated in the oven or a skillet for crispiness.
Dressing: Keep tahini dressing stored in the fridge for up to 1 week; stir in a splash of water before serving if it thickens.
Chicken Shawarma Crispy Rice Salad Recipe FAQs
How do I choose ripe ingredients for my chicken shawarma salad?
Absolutely! When selecting vegetables like cucumbers and tomatoes, look for firm, vibrant options with no soft spots or blemishes. A ripe cucumber should feel firm, while tomatoes should have a slight give when gently squeezed. Fresh herbs like parsley or cilantro should be vibrant and fragrant.
How should I store the Chicken Shawarma Crispy Rice Salad?
To ensure freshness, store each component of the Chicken Shawarma Crispy Rice Salad separately in airtight containers. The rice and chicken can last in the fridge for about 3-4 days, while the vegetables and tahini dressing should be used within the same timeframe.
Can I freeze the chicken and rice for later use?
Yes, you can freeze the cooked chicken and crispy rice separately! After cooling them completely, place them in airtight containers or freezer bags. They will keep well in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in a skillet to regain crispiness.
What if my crispy rice isn’t golden and crunchy?
It’s very common! If your rice isn’t crisping up nicely, make sure your skillet is hot enough before adding the rice. Also, pressing the rice evenly in the skillet and cooking it undisturbed for a while will help achieve that perfect golden crust. Stir occasionally to ensure all sides get that lovely crunch!
Is this recipe suitable for those with dietary restrictions?
Yes! This Chicken Shawarma Crispy Rice Salad is quite adaptable. For gluten-free options, ensure the tahini and other ingredients are gluten-free certified. If you’re looking for vegan alternatives, substitute the chicken with grilled vegetables or chickpeas, and skip the tahini dressing or use a plant-based alternative. Always check labels for allergens if serving to sensitive individuals.
Delicious Chicken Shawarma Crispy Rice Salad You’ll Crave
Ingredients
Equipment
Method
- In a medium bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
- Preheat your grill or skillet to medium-high heat. Cook the marinated chicken for 6-8 minutes per side until cooked through and golden brown. Let it rest, then slice or shred.
- In a skillet, heat 1 tbsp of oil over medium heat. Add the cooled cooked rice in an even layer and crisp it for 6-8 minutes. Stir occasionally.
- Prepare vegetables: dice cucumber, chop tomatoes, and slice red onion. Chop parsley or cilantro.
- In a bowl, whisk together tahini, garlic, lemon juice, and olive oil. Add water gradually until smooth. Chill for 10-15 minutes.
- In a large bowl, layer the crispy rice, sliced chicken, fresh vegetables, and herbs. Drizzle with tahini dressing and toss to combine. Serve immediately.
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