Description
This crispy rice salad gets a bold shawarma-inspired upgrade! Juicy spiced chicken, crispy golden rice, fresh veggies, and crunchy halloumi are tossed with a creamy garlic tahini dressing. Make it even faster using an air fryer! Perfect for an easy dinner, meal prep, or a high-protein lunch.
Ingredients
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For the Crispy Rice:
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2 cups cooked rice (or 3/4 cup uncooked long-grain rice)
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1 tbsp harissa paste
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1 tbsp olive oil
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1 tsp ground turmeric
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1/2 tsp salt
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For the Chicken:
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1 lb (500g) boneless, skinless chicken thighs
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp ground cinnamon
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1 tsp ground turmeric
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1 tsp salt
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2 tbsp lemon juice
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1 tbsp olive oil
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3 garlic cloves, crushed
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For the Salad:
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4 oz (100g) halloumi cheese, diced
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1 cucumber, diced
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10 oz (300g) tomatoes, diced
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2 scallions (spring onions), finely chopped
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1 red onion, finely diced
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Handful of flat-leaf parsley, chopped
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For the Garlic Tahini Dressing:
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1/2 cup tahini
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1 tbsp lemon juice
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1 tsp salt
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2 garlic cloves, crushed
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1/3 cup water (to thin)
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Instructions
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Cook the Rice (if not using pre-cooked):
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Rinse and cook rice using a 2:1 water-to-rice ratio. Let it steam for 10 minutes after cooking, then spread onto a parchment-lined tray and refrigerate for at least 10 minutes.
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Marinate the Chicken:
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Preheat oven to 430°F (220°C).
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Mix cumin, coriander, cinnamon, turmeric, salt, lemon juice, olive oil, and crushed garlic. Coat the chicken and let it marinate (up to 24 hours for extra flavor).
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Cook the Chicken & Halloumi:
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Bake chicken for 15 minutes, then add diced halloumi and bake for another 10 minutes until golden.
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Air fryer method: Cook chicken at 400°F (200°C) for 10 minutes, add halloumi, and cook for 5 more minutes.
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Make the Crispy Rice:
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Oven Method: Mix cooked rice with harissa, olive oil, turmeric, and salt. Spread onto a tray and bake for 25-30 minutes, stirring occasionally.
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Air Fryer Method: Toss rice with seasonings and air fry at 400°F (200°C) for 10 minutes, then shake and cook for 5 more minutes.
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Prepare the Dressing:
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Whisk tahini, lemon juice, salt, and garlic in a bowl, adding water gradually until smooth and pourable.
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Assemble the Salad:
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Chop the cooked chicken and add to a bowl with cucumbers, tomatoes, scallions, red onion, parsley, and crispy halloumi.
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Add crispy rice and toss with most of the tahini dressing. Serve with extra dressing on the side
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Notes
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This dish is perfect for meal prep! You can store the components separately and assemble when ready to serve.
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You can make this gluten-free by using tamari instead of soy sauce or substituting the chicken with your choice of protein.
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Feel free to adjust the amount of harissa or tahini for your preferred spice level and creaminess.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg