Description

This Juicy Chicken Shawarma Crispy Rice Salad combines warmly spiced chicken, crispy harissa rice, salty halloumi, fresh vegetables, and a creamy garlic tahini dressing. It is a hearty yet refreshing meal perfect for lunch, dinner, or meal prep.

Ingredients

2 cups cooked rice

1 tablespoon harissa paste

2 tablespoons olive oil, divided

2 teaspoons ground turmeric, divided

2 teaspoons salt, divided

1 lb chicken thighs

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

3 tablespoons lemon juice, divided

5 garlic cloves, crushed and divided

4 oz halloumi cheese, diced

1 cucumber, diced

10 oz tomatoes, diced

2 scallions, finely chopped

1 red onion, finely diced

Handful flat-leaf parsley, chopped

1/2 cup tahini

Water, to thin dressing

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Instructions

In a bowl, toss the cooked rice with harissa paste, 1 tablespoon olive oil, 1 teaspoon turmeric, and 1/2 teaspoon salt until evenly coated.
Spread the rice in an even layer in an air fryer basket and cook at 400°F for about 15 minutes until crispy. Alternatively, bake at 400°F for 25 to 30 minutes, stirring halfway through.
In a separate bowl, combine the chicken thighs with cumin, coriander, cinnamon, remaining turmeric, remaining salt, 2 tablespoons lemon juice, remaining olive oil, and 3 crushed garlic cloves. Toss well to coat.
Arrange the chicken on a baking sheet and cook at 450°F for about 15 minutes.
Add the diced halloumi to the baking sheet and continue cooking for 10 more minutes until the chicken is cooked through and the halloumi is golden.
Whisk together the tahini, remaining lemon juice, remaining garlic cloves, and water until smooth and creamy.
Chop the cooked chicken into bite-sized pieces.
In a large bowl, combine the chicken, cucumber, tomatoes, scallions, red onion, parsley, halloumi, and crispy rice.
Drizzle with tahini dressing, toss gently, and serve immediately.

Notes

Leftover cooked rice works best for getting crispy texture.

Chicken breast, shrimp, roasted chickpeas, or tofu can be used instead of chicken thighs.

Add shredded lettuce, radishes, or toasted pita chips for extra crunch.

Store the dressing, crispy rice, and vegetables separately for best texture.

Refrigerate leftovers for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Bake
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 bowl
Calories: 668 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 41 g
Saturated Fat: 11 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 37 g
Cholesterol: 125 mg