Juicy Chicken Shawarma Crispy Rice Salad Recipe

I absolutely love how the Juicy Chicken Shawarma Crispy Rice Salad Recipe brings together bold, warming spices with fresh, crunchy veggies and crispy textures for a truly satisfying meal. When I first tried this dish, the combo of perfectly spiced, juicy chicken thighs paired with the unexpected crispy harissa-infused rice totally blew me away. It s one of those recipes that feels both comforting and special, making it a fantastic go-to for a flavorful weeknight dinner or a gathering with friends.

You’ll find that this Juicy Chicken Shawarma Crispy Rice Salad Recipe is not only delicious but also quite easy to prep ahead, which is a lifesaver on busy days. Plus, the fresh halloumi cheese and creamy garlic tahini dressing add layers of richness that make every bite pure joy. Seriously, once you try this, it might just become one of your all-time favorite salads!

Ingredients You’ll Need

The beauty of this Juicy Chicken Shawarma Crispy Rice Salad Recipe is how all the ingredients play off each other-from the aromatic spices to the crunchy salad elements. When shopping, aim for fresh and quality ingredients, especially the chicken thighs and halloumi, which really shine in this dish.

• Cooked rice: Using day-old or cooled rice helps achieve that perfect crispy texture when baked or air fried.
• Harissa paste: Adds a smoky, spicy kick that complements the shawarma spices beautifully.
• Ground turmeric: Provides earthiness and vibrant color, a key flavor in both rice and chicken.
• Chicken thighs (boneless, skinless): I prefer thighs here for that rich flavor and juicy texture.
• Ground cumin, coriander, cinnamon, and salt: Classic shawarma spices that bring warmth and depth.
• Lemon juice: Brightens the marinade and dressing, balancing richness perfectly.
• Olive oil: For marinating and making that rice crisp up nicely.
• Garlic: Crushed for bold flavor both in chicken marinade and dressing.
• Halloumi cheese: Its high melting point lets you get that irresistible golden crust without losing texture.
• Cucumber, tomatoes, scallions, red onion, and parsley: Fresh veggies add essential crunch and freshness.
• Tahini: The creamy base for the garlicky dressing that ties everything together.

Variations

I love tweaking this recipe depending on what s in my fridge or the season. Feel free to swap in whatever fresh vegetables or cheese you prefer-it all works great! Plus, these variations keep it exciting for regular meal prep.

• Add Pickles or Bell Peppers: I once tossed in some chopped pickles and red bell peppers, and it gave the salad a nice tang and extra crunch that my family couldn t get enough of.
• Swap Halloumi for Feta: If halloumi isn t available, crumble some creamy feta on top for a tangy twist that melts slightly when mixed in.
• Make it Vegan: Omit the chicken and cheese, then add grilled mushrooms or chickpeas for protein-season them with the shawarma spices for similar flavor impact.
• Use Rotisserie Chicken: Short on time? Using store-bought rotisserie chicken to skip the marinating step is a total game-changer.

How to Make Juicy Chicken Shawarma Crispy Rice Salad Recipe

Step 1: Cook and Cool Your Rice

The key to that crispy rice magic is starting with cooked, well-cooled rice. I usually cook mine fresh by adding rice and water to a small pan, bringing it to a boil, then steaming it on low heat with a lid for about 12 minutes. After that, I fluff the rice with a fork and spread it on a lined tray to chill in the fridge for at least 10 minutes. This prevents clumping when we add the harissa and seasonings before crisping it up.

Step 2: Marinate the Chicken

Mix together the shawarma spices-cumin, coriander, cinnamon, turmeric, and salt-with fresh lemon juice, olive oil, and crushed garlic. Toss your chicken thighs in this marinade, making sure every piece is well-coated. I like to let it sit for at least 30 minutes, but you can also prepare it up to 24 hours ahead, which really deepens the flavor.

Step 3: Cook the Chicken and Halloumi

Arrange the marinated chicken on a parchment-lined baking tray and roast at 430°F (220°C) for 15 minutes. Then add the diced halloumi around the chicken and pop it back in for another 10 minutes until the chicken is deeply charred and the halloumi turns golden and crispy. If you’re using an air fryer, this process is even quicker-10 minutes for chicken, then 5 minutes for halloumi-perfect for busy nights!

Step 4: Crisp Up the Rice

Toss the cooled rice with olive oil, harissa paste, turmeric, and salt. Then spread it onto a parchment-lined oven tray and bake alongside the chicken for 25-30 minutes, checking and rotating after 15 and 20 minutes so it crisps evenly without burning. If you prefer the air fryer method, air fry at 400°F (200°C) for 10 minutes, give it a little shake, then finish with another 5 minutes for that perfect crunch.

Step 5: Prepare the Garlic Tahini Dressing

Whisk tahini, lemon juice, salt, and crushed garlic in a jar or small bowl. Slowly add water, mixing until smooth and creamy, like heavy cream. Don t worry if it looks grainy at first-the magic happens with stirring! Feel free to adjust thickness with more water or tahini depending on your preference.

Step 6: Assemble the Salad

Chop your perfectly cooked chicken into bite-sized pieces and combine it with diced cucumber, tomatoes, scallions, red onion, parsley, and crispy halloumi in a large bowl. Layer the crispy harissa rice on top, drizzle most of the tahini dressing over everything, and give it a gentle toss. Serve with extra dressing on the side so everyone can adjust to taste.

How to Serve Juicy Chicken Shawarma Crispy Rice Salad Recipe

Garnishes

I often finish this salad with a sprinkle of freshly chopped parsley and a few extra cracks of black pepper for a fresh, aromatic pop. Sometimes, I like adding a dusting of nutty dukkah or a quick squeeze of lemon juice right before serving to brighten up all those gorgeous flavors.

Side Dishes

This salad stands beautifully on its own, but if you want to serve sides, I recommend warm pita bread or some smoky roasted eggplant to keep with the Mediterranean vibe. A simple tabbouleh salad or even a tangy yogurt cucumber dip are perfect companions too.

Creative Ways to Present

For special occasions, I like to serve this Juicy Chicken Shawarma Crispy Rice Salad Recipe family-style on a large platter, layering the rice on the bottom, then beautifully fanning out the chicken and veggies. Garnishing with extra parsley, lemon wedges, and maybe some toasted pine nuts makes it look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for up to four days. Just remember to store the crispy rice separately to maintain its texture. When you re ready to eat, add the rice freshly crisped or enjoy the softened version-it still tastes delicious!

Freezing

I ve frozen the marinated chicken thighs before cooking, which works great and saves prep time. However, I wouldn t recommend freezing the whole assembled salad with rice and dressing, as the textures don t hold up well.

Reheating

Reheat leftover chicken and rice gently in the oven or air fryer to revive that crisp on the rice and keep the chicken juicy. I usually skip the microwave for rice here, as it tends to turn mushy. Add fresh salad veggies and tahini dressing after reheating for the best freshness.

FAQs

Final Thoughts

This Juicy Chicken Shawarma Crispy Rice Salad Recipe is one of those dishes that keeps me coming back for more, whether it s a cozy weeknight dinner or a special weekend meal. The blend of spices makes the chicken pop with flavor, and the crispy rice adds such a delightful crunch I didn t expect at first. If you love bold, vibrant flavors layered with fresh elements, give this recipe a try-you ll be rewarded with something truly delicious every time.

Juicy Chicken Shawarma Crispy Rice Salad Recipe

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• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salads
• Method: Air Frying
• Cuisine: Mediterranean

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Description

This Juicy Chicken Shawarma Crispy Rice Salad combines succulent spiced chicken thighs with crispy halloumi and a vibrant mix of fresh vegetables. The highlight is the crispy harissa and turmeric-seasoned rice that adds texture and bold flavor, all brought together with a creamy garlic tahini dressing. Perfect as a wholesome Mediterranean-inspired meal, it’s versatile, fresh, and packed with layers of flavor.

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Ingredients

Units USM Scale 1x2x3x

For the crispy rice –

• 2 cups cooked rice (or 3/4 cup uncooked long-grain rice)
• 1 tablespoon harissa paste
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt

For the chicken –

• 1 lb (500g) boneless, skinless free-range chicken thighs
• 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 garlic cloves, crushed

For the salad –

• 100g (4oz) halloumi cheese, diced
• 1 cucumber, diced
• 300g (10oz) tomatoes, diced
• 2 scallions (spring onions), finely chopped
• 1 red onion, finely diced
• Handful of flat-leaf parsley, chopped

For the garlic tahini dressing –

• 1/2 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 garlic cloves, crushed
• Water, to thin (about 1/3 cup)

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Instructions

1. Cook the rice: If you don’t have leftover rice, add 2/3 cup of uncooked long-grain rice to a small pan with a lid. Pour in 1 cup of water, place the pan over high heat. When the water starts to foam, cover with the lid, reduce heat to low and cook for 12 minutes. Remove from heat and let it steam with the lid on for another 10 minutes. Fluff the rice with a fork, spread it on a parchment-lined tray, and chill in the fridge for at least 10 minutes.
2. Marinate the chicken: Preheat oven to 430°F/220°C fan bake. In a bowl, combine cumin, coriander, cinnamon, turmeric, and salt. Add lemon juice, olive oil, and crushed garlic. Mix thoroughly, then add the chicken thighs and toss until well coated. Marinate for at least a few minutes or up to 24 hours in the fridge.
3. Cook the chicken and halloumi: Place marinated chicken on a parchment-lined oven tray and bake for 15 minutes. Remove the tray, scatter diced halloumi around the chicken, and return to oven to bake for another 10 minutes until chicken is deeply charred and halloumi is golden and crispy. Alternatively, cook in an air fryer at 400°F/200°C for 10 minutes, add the halloumi, and air fry for another 5 minutes.
4. Prepare the crispy rice (oven method): Toss the chilled rice with olive oil, harissa paste, turmeric, and salt on a parchment-lined tray. Bake in the oven with the chicken for 25-30 minutes, stirring and checking after 15 and 20 minutes to prevent burning and ensure even crisping.
5. Prepare the crispy rice (air fryer method): Mix the cooled rice with olive oil, harissa paste, turmeric, and salt. Air fry at 400°F/200°C for 10 minutes, shake basket, then air fry an additional 5 minutes until golden and crispy.
6. Make the garlic tahini dressing: In a jar or bowl, combine tahini, lemon juice, salt, and crushed garlic. Mix well, then gradually whisk in water (approximately 1/3 cup) until smooth and creamy. Adjust thickness by adding more water or tahini as desired.
7. Assemble the salad: Chop the cooked chicken into bite-sized pieces. In a large bowl, combine chicken, cucumber, tomatoes, scallions, red onion, parsley, and crispy halloumi. Top with crispy rice, drizzle most of the tahini dressing, and toss gently to combine. Serve with remaining dressing on the side.

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Notes

• Timing note: Prep and cook times are estimated for air fryer use and pre-cooked rice. Oven cooking and raw rice preparation add extra time.
• Prep ahead: The salad keeps well up to four days refrigerated but add crispy rice just before serving to retain its texture.
• Ingredient variations: Feel free to add chopped pickles, red bell pepper, or substitute halloumi with creamy feta. Sprinkling dukkah on top adds extra flavor and texture.
• Speed tips: Using microwave or leftover rice speeds up preparation. Rotisserie chicken can replace homemade chicken for convenience.

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Nutrition

• Serving Size: 200g
• Calories: 668
• Sugar: 4.9g
• Sodium: 1416.2mg
• Fat: 36.9g
• Saturated Fat: 10.1g
• Unsaturated Fat: 22.2g
• Trans Fat: 0g
• Carbohydrates: 46.3g
• Fiber: 4.8g
• Protein: 40.7g
• Cholesterol: 139.7mg