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Juicy Chicken Shawarma Crispy Rice Salad

Juicy Chicken Shawarma Crispy Rice Salad

A delicious Juicy Chicken Shawarma Crispy Rice Salad with crispy rice, marinated chicken, fresh vegetables, and a tahini dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 668 kcal

Equipment

  • oven
  • Air fryer
  • Mixing Bowl
  • baking sheet
  • pan with lid

Ingredients
  

For the crispy rice

  • 2 cups cooked rice (or ¾ cup uncooked long-grain rice)
  • 1 tablespoon harissa paste
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt

For the chicken

  • 1 lb chicken thighs (boneless, skinless, and free-range)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic (crushed)

For the salad

  • 4 oz halloumi cheese (diced)
  • 1 medium cucumber (diced)
  • 10 oz tomatoes (diced)
  • 2 small scallions (finely chopped)
  • 1 medium red onion (finely diced)
  • 1 handful flat-leaf parsley (chopped)

For the garlic tahini dressing

  • ½ cup tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 cloves garlic (crushed)
  • Water (to thin)

Instructions
 

Preparation

  • Cook your rice (skip if using leftover rice). Add ⅔ cup of rice to a small pan with 1 cup of water. Cover and cook for 12 minutes, then let it sit for another 10 minutes. Fluff the rice and chill in the fridge for at least 10 minutes.
  • Marinate the chicken. Preheat oven to 450°F (230°C). In a bowl, mix spices and oil, then toss in chicken thighs. Marinate for up to 24 hours.
  • Cook the chicken and halloumi. Bake chicken for 15 minutes, add halloumi, then cook for another 10 minutes until charred.
  • Make the crispy rice. Combine rice with oil, harissa, turmeric, and salt. Bake for 25-30 minutes.
  • Make the tahini dressing. Combine tahini, lemon juice, salt, and garlic. Mix with water until smooth.
  • Assemble the salad. Mix chicken with salad ingredients, top with crispy rice and dressing, and serve.

Notes

Best to add rice just before serving to maintain crispiness. Keeps well in the fridge for four days.

Nutrition

Serving: 200gCalories: 668kcalCarbohydrates: 46.3gProtein: 40.7gFat: 36.9gSaturated Fat: 10.1gCholesterol: 139.7mgSodium: 1416.2mgFiber: 4.8gSugar: 4.9g
Keyword Comfort Food, Crispy Rice Salad, easy salad, healthy recipe, Juicy Chicken Shawarma, meal prep
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