Juicy Chicken Shawarma Crispy Rice Salad Recipe

If you re on the hunt for something that packs a punch with flavor and texture, the Juicy Chicken Shawarma Crispy Rice Salad Recipe is an absolute game changer. I love this because it brings together the tender, warmly spiced chicken with a crispy rice layer that adds such a satisfying crunch – it s like every bite tells a story. Whether you re craving a hearty lunch or an impressive dinner salad, this recipe hits all the marks with fresh veggies, golden halloumi, and that dreamy garlic tahini dressing.

What makes this Juicy Chicken Shawarma Crispy Rice Salad Recipe stand out is just how easy it is to make yet results in a dish that feels special and elevated. You ll find that balancing the deep spices on the chicken with the vibrant salad ingredients and that crispy, slightly spicy rice makes it a memorable meal your family will rave about. Plus, it s really versatile – perfect for meal prep or sharing when friends drop by unexpectedly.

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Ingredients You’ll Need

Each ingredient in the Juicy Chicken Shawarma Crispy Rice Salad Recipe plays a key role in building flavor and texture. Picking fresh veggies and good-quality chicken really makes a difference here.

• Cooked rice: I like to use long-grain rice for its fluffy texture and ability to crisp up nicely in the oven or air fryer.
• Harissa paste: Adds a smoky, spicy kick to the rice-feel free to adjust the quantity depending on your heat tolerance.
• Olive oil: Use a good quality extra virgin for the best flavor in the marinade and rice coating.
• Ground turmeric: Beyond the gorgeous golden color, it lends a subtle earthiness that feels warm and inviting.
• Chicken thighs: I always pick boneless, skinless and free-range for juiciness and tenderness.
• Ground cumin, coriander, cinnamon: These spices form the classic shawarma flavor profile-freshly ground if possible.
• Lemon juice: Provides brightness and a lovely balance to the rich spices and creamy dressing.
• Garlic cloves: Crushed fresh for maximum flavor infusion in both chicken and dressing.
• Halloumi cheese: The salty, grill-friendly cheese adds a crispy, melty texture that pairs perfectly with the salad.
• Cucumber, tomatoes, scallions, red onion: Fresh and crisp vegetables that bring brightness and crunch.
• Flat-leaf parsley: I love adding this for a fresh, herbaceous kick.
• Tahini: The star of the garlic tahini dressing – creamy with a nutty depth.
• Salt: Enhances all the flavors, so don t skip or skimp here.

Variations

This Juicy Chicken Shawarma Crispy Rice Salad Recipe is a great base for you to customize however you like. I often switch things up based on what s in my fridge or to suit different dietary needs.

• Vegetarian Variation: Swap chicken for roasted spiced chickpeas and double up the halloumi or add creamy feta for extra protein – I ve tried this and it s incredible.
• Mild Spice Level: If you re not a fan of heat, reduce or omit the harissa and use smoked paprika instead. My kids absolutely loved the milder version!
• Grain Swap: Quinoa or bulgur wheat can replace rice for a different texture and nutritional profile if you want to keep it grain-based.
• Extra Greens: Toss in some baby spinach or kale for added nutrients and color; it adds a nice fresh contrast.

How to Make Juicy Chicken Shawarma Crispy Rice Salad Recipe

Step 1: Cook or Prep Your Rice the Right Way

Start by cooking your rice if you don t already have some prepared. I like using long-grain rice cooked on the stovetop in just the right amount of water, steamed gently to keep it fluffy. Once cooked, fluff it well, then spread it on a parchment-lined tray and chill in the fridge for at least 10 minutes – this helps it crisp up later when we bake or air fry it. If you have leftover rice, that works perfectly here too, saving time.

Step 2: Marinate the Chicken with Love

Next, combine your ground cumin, coriander, cinnamon, turmeric, and salt with lemon juice, olive oil, and crushed garlic in a bowl. I always take a moment to smell the mixture – it s heavenly and gets me excited. Toss the chicken thighs until fully coated, and if you can, marinate for a few hours or even overnight in the fridge. I discovered this trick after my first attempt: it makes the chicken so much juicier and flavorful. When you re ready, heat your oven to 430°F (220°C) and pop the chicken on a lined tray.

Step 3: Cook Chicken and Halloumi to Golden Perfection

Roast the chicken for 15 minutes first. Then scatter the diced halloumi around the chicken and return to the oven for another 10 minutes. You want the chicken to be deeply charred but juicy inside, and the halloumi to be crispy and golden. I often use my air fryer for this step – 10 minutes for the chicken, then 5 more for the halloumi – which gives equally delicious results while saving time.

Step 4: Make Crispy Spiced Rice

Now for the magic of the crispy rice! Toss your chilled cooked rice with olive oil, harissa paste, turmeric, and salt until every grain is beautifully coated. Lay it out on a parchment-lined tray and bake alongside the chicken for 25-30 minutes, checking often and turning if your oven runs hot or uneven. If you re air frying, 10 minutes at 400°F (200°C), then a shake, and another 5 minutes usually does the trick to get that crunch. It s one of my favorite parts – I love how the spiced crispy rice adds such a contrast to the tender chicken and fresh salad.

Step 5: Whip Up the Tangy Garlic Tahini Dressing

This dressing pulls the whole dish together! Mix tahini, lemon juice, salt, and crushed garlic, then stir in water a little at a time until it reaches a creamy, pourable consistency. At first, it might look like the tahini and water won t combine, but hang in there – keep stirring and you ll get a silky smooth dressing. Adjust thickness by adding more water or tahini as you prefer. Trust me, this dressing is addictive and so worth making from scratch.

Step 6: Assemble and Toss

Once the chicken is cooked through, chop it into bite-sized pieces and toss it in a big bowl with cucumber, tomatoes, scallions, red onion, parsley, and the crispy halloumi. Add the crispy rice on top – but only right before serving to keep it crunchy. Pour most of the tahini dressing over the salad and toss to combine evenly. I like to leave a bit of dressing on the side for anyone who wants an extra drizzle. That s it – fresh, vibrant, and ready to devour!

How to Serve Juicy Chicken Shawarma Crispy Rice Salad Recipe

Garnishes

I m all about simple garnishes that pack a punch. Fresh lemon wedges are a must for squeezing over for extra brightness. A sprinkle of extra chopped parsley or even some toasted pine nuts adds a wonderful crunch. Sometimes I add a dash of dukkah spice or a drizzle of extra virgin olive oil to finish things off beautifully.

Side Dishes

Serve this salad alongside warm pita bread or flatbreads to scoop it up easily. Roasted vegetables – like eggplant or peppers – also complement the flavors perfectly and make an easy, wholesome meal. For something lighter, a simple yogurt cucumber dip on the side really rounds it out nicely.

Creative Ways to Present

For special occasions, I love creating individual salad bowls or serving the chicken shawarma over bed of greens with crispy rice sprinkled on top like edible confetti. You can also layer it in a large glass bowl for a stunning visual effect with the red tomatoes, white halloumi, and green cucumber popping through. Presentation definitely elevates this from weeknight dinner to something a little more festive!

Make Ahead and Storage

Storing Leftovers

My best advice for leftovers is to keep the crispy rice separate from the rest of the salad because it loses its crunch quickly when mixed with dressing and vegetables. Store chicken, salad, and dressing together in an airtight container, and the rice in another for up to four days. This way you get the best texture and flavor every time.

Freezing

I ve frozen the marinated raw chicken thighs successfully for future use. When thawed and cooked, they retain great flavor and juiciness. However, the salad components and crispy rice don t freeze well, so I recommend preparing those fresh.

Reheating

For leftovers, I reheat the chicken gently in the oven or air fryer to get the edges crispy again without drying it out. The crispy rice can be reheated similarly but will soften a bit. The salad is best served cold or room temperature, and I always add fresh dressing before serving to bring it back to life.

FAQs

Final Thoughts

This Juicy Chicken Shawarma Crispy Rice Salad Recipe has become one of my go-to dishes for when I want something that s full of flavor yet effortless to pull together. It s one of those meals where all the flavors and textures come alive – the spices, the crispiness, and the freshness combine to create something truly satisfying. I recommend giving it a try, whether you re cooking for your family or hosting friends; it s always met with smiles and second helpings. Once you master this, I promise it ll be a recipe you reach for again and again.

Juicy Chicken Shawarma Crispy Rice Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 88 reviews

• Author: Nora
• 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

Juicy Chicken Shawarma Crispy Rice Salad is a flavorful Mediterranean dish combining marinated, oven-charred chicken thighs with crispy, spiced rice and a fresh vegetable salad topped with crispy halloumi and a creamy garlic tahini dressing. Perfect as a vibrant, satisfying meal that balances protein, texture, and bold spices.

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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, cook 2/3 cup uncooked long-grain rice by adding it to a small pan with 1 cup water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 12 minutes, remove from heat and let steam with lid on for 10 minutes. Fluff with a fork, spread 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) fanbake. In a bowl, combine 1 teaspoon each of ground cumin, coriander, cinnamon, turmeric, and salt with 2 tablespoons lemon juice, 1 tablespoon olive oil, and crushed garlic. Toss chicken thighs in this marinade and let sit; marinating for up to 24 hours is best but optional.
3. Cook Chicken and Halloumi: Place marinated chicken on a parchment-lined tray and roast for 15 minutes. Remove tray, scatter diced halloumi around chicken, then roast again for 10 minutes until chicken is deeply charred and halloumi is golden and crispy. Alternatively, cook chicken in an air fryer at 400°F (200°C) for 10 minutes, add halloumi, and cook 5 more minutes.
4. Prepare Crispy Rice (Oven Method): Toss chilled cooked rice with olive oil, harissa paste, turmeric, and salt on a parchment-lined tray. Roast in the oven alongside chicken for 25-30 minutes, checking and stirring every 15-20 minutes to prevent burning, until rice is golden and crispy.
5. Prepare Crispy Rice (Air Fryer Method): Mix cooled rice with olive oil, harissa, turmeric, and salt, then air fry at 400°F (200°C) for 10 minutes. Shake basket, then air fry an additional 5 minutes until crispy and golden.
6. Make Garlic Tahini Dressing: In a jar or bowl, whisk tahini, lemon juice, salt, and crushed garlic. Gradually add about 1/3 cup water, whisking continuously until smooth and creamy. Adjust consistency with more water or tahini as desired.
7. Assemble the Salad: Chop cooked chicken into bite-sized pieces and combine in a large bowl with diced cucumber, tomatoes, scallions, red onion, parsley, and crispy halloumi. Top with crispy rice and most of the tahini dressing. Toss gently to combine and serve with remaining dressing on the side.

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Notes

• Timings are based on having cooked rice and using an air fryer; oven cooking and rice preparation will extend total time.
• For best texture, add crispy rice just before serving to maintain crunch; leftovers will soften but keep well refrigerated for up to four days.
• Feel free to add chopped pickles, red bell pepper, or substitute halloumi with crumbled feta for variation.
• Using microwave rice is an easy shortcut; cook first, toss with spices, then crisp up via air fryer or oven.
• Rotisserie chicken can also speed up assembly if pressed for time.

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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