Juicy Chicken Shawarma Crispy Rice Salad
Experience the delightful fusion of perfectly spiced chicken with fresh, crunchy veggies and crispy rice all drizzled in a creamy tahini dressing. This salad offers vibrant flavors and is surprisingly fast to make, even more so with an air fryer!
Ingredients
- 2 cups cooked rice cooled
- 1 tbsp harissa paste
- 1 tbsp avocado oil
- 1 lb chicken thighs boneless, skinless
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp salt
- 2 tbsp lemon juice
- 3 cloves garlic crushed
- 4 oz halloumi cheese diced
- 1 cucumber diced
- 10 oz tomatoes diced
- 2 scallions finely chopped
- 1 red onion diced
- 1 handful parsley chopped
- 0.5 cup tahini
- 1 tbsp lemon juice
- 1 tsp salt
- 2 cloves garlic crushed
- water to thin
Instructions
- Begin by cooking your rice or using leftover rice. Cool it down completely in the fridge for the best texture.
- Preheat the oven to 450°F (230°C). Mix spices with lemon juice, oil, and garlic for a flavorful chicken marinade. Let it rest if time allows.
- Roast the marinated chicken until well-charred and juicy. Add halloumi halfway through to achieve a crispy, golden finish.
- Crisp the cooked rice on a baking sheet with harissa and avocado oil. Ensure it's evenly toasted and fragrant.
- In a jar, combine tahini ingredients, adjust water to your desired consistency—smooth, like cream.
- Mix crunchy vegetables and chicken in a bowl. Top with crispy rice and drizzle generously with tahini dressing before serving.
Notes
This salad is a vibrant combination of juicy chicken, crispy rice, and fresh veggies, enhanced with a creamy tahini dressing. Using an air fryer speeds up the process significantly.