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Juicy Chicken Shawarma Crispy Rice Salad

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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

Scale

  1. For the Crispy Rice:

    • 2 cups cooked rice (or 3/4 cup uncooked long-grain rice)

    • 1 tbsp harissa paste

    • 1 tbsp olive oil

    • 1 tsp ground turmeric

    • 1/2 tsp salt

  2. For the Chicken:

    • 1 lb (500g) boneless, skinless chicken thighs

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • 1 tsp ground cinnamon

    • 1 tsp ground turmeric

    • 1 tsp salt

    • 2 tbsp lemon juice

    • 1 tbsp olive oil

    • 3 garlic cloves, crushed

  3. For the Salad:

    • 4 oz (100g) halloumi cheese, diced

    • 1 cucumber, diced

    • 10 oz (300g) tomatoes, diced

    • 2 scallions (spring onions), finely chopped

    • 1 red onion, finely diced

    • Handful of flat-leaf parsley, chopped

  4. For the Garlic Tahini Dressing:

    1. 1/2 cup tahini

    2. 1 tbsp lemon juice

    3. 1 tsp salt

    4. 2 garlic cloves, crushed

    5. 1/3 cup water (to thin)

Instructions

  • Cook the Rice (if not using pre-cooked):

    • 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.

  • Marinate the Chicken:

    • Preheat oven to 430°F (220°C).

    • 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).

  • Cook the Chicken & Halloumi:

    • Bake chicken for 15 minutes, then add diced halloumi and bake for another 10 minutes until golden.

    • Air fryer method: Cook chicken at 400°F (200°C) for 10 minutes, add halloumi, and cook for 5 more minutes.

  • Make the Crispy Rice:

    • Oven Method: Mix cooked rice with harissa, olive oil, turmeric, and salt. Spread onto a tray and bake for 25-30 minutes, stirring occasionally.

    • 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.

  • Prepare the Dressing:

    • Whisk tahini, lemon juice, salt, and garlic in a bowl, adding water gradually until smooth and pourable.

  • Assemble the Salad:

    • Chop the cooked chicken and add to a bowl with cucumbers, tomatoes, scallions, red onion, parsley, and crispy halloumi.

    • Add crispy rice and toss with most of the tahini dressing. Serve with extra dressing on the side

Notes

  • This dish is perfect for meal prep! You can store the components separately and assemble when ready to serve.

  • You can make this gluten-free by using tamari instead of soy sauce or substituting the chicken with your choice of protein.

 

  • Feel free to adjust the amount of harissa or tahini for your preferred spice level and creaminess.

Nutrition

Find it online: https://grandmarecipesflash.com/juicy-chicken-shawarma-crispy-rice-salad/