This CRISPY RICE MEDITERRANEAN CHICKEN SALAD is a flavor-packed meal that brings together bold spices, crunchy textures, and a creamy tahini dressing. The crispy rice adds an irresistible crunch, while the marinated chicken and fresh veggies keep things vibrant and satisfying. It’s a hearty yet refreshing salad that’s perfect for a light lunch or dinner!
There’s something about a salad that has it all—crunch, protein, fresh veggies, and a creamy dressing—that makes it an instant favorite in our house. This Crispy Rice Mediterranean Chicken Salad is one of those meals we turn to when we want something that’s packed with flavor but still feels light and satisfying. It’s high in protein from the marinated chicken and Greek yogurt-based tahini dressing, while the crispy rice adds an unexpected crunch that takes it to the next level. It’s not your average salad, and that’s exactly why we love it.
One of the things that makes this recipe stand out is the crispy rice. Instead of just tossing cooked rice into the salad, we bake it until it’s golden and crunchy, giving the whole dish an amazing texture contrast. It’s similar to the crispy bits of rice you get at the bottom of a well-cooked pot, but in every single bite. Pair that with warm, spiced chicken, briny olives, and a tangy dressing, and you’ve got a meal that’s as exciting to eat as it is to make.
Another reason we love this salad is how customizable it is. You can swap the chicken for chickpeas to make it vegetarian, or use a different grain like quinoa if you prefer. The fresh veggies add brightness, and the mint on top brings everything together. It’s one of those recipes that feels indulgent but is actually packed with good-for-you ingredients, making it perfect for a healthy lunch or dinner.
Whether you’re meal prepping for the week or just looking for something new to try, this Crispy Rice Mediterranean Chicken Salad is a must-make. The combination of textures and flavors makes every bite exciting, and the protein and healthy fats keep you full and satisfied. Give it a try, and I promise it’ll become a go-to in your recipe rotation!
IN THIS RECIPE...
What do I need to make this salad?
Chicken
- CHICKEN BREAST – Lean, high in protein, and absorbs the bold Mediterranean spices perfectly.
- OLIVE OIL – Helps lock in moisture and crisp up the chicken as it cooks.
- LEMON JUICE – Adds brightness and helps tenderize the chicken.
- KOSHER SALT & BLACK PEPPER – Enhances the overall flavor of the dish.
- TURMERIC, CUMIN, CINNAMON, GARLIC POWDER, PAPRIKA – A warm, aromatic spice blend that gives the chicken its signature Mediterranean flavor.
Crispy Rice
- COOKED RICE – Baked until golden and crispy for added crunch.
- KOSHER SALT, BLACK PEPPER, PAPRIKA, OREGANO, GARLIC POWDER – Simple seasonings that give the rice extra depth.
- OLIVE OIL – Helps crisp up the rice in the oven.
Salad
- PERSIAN CUCUMBERS – Crisp and refreshing, adding a cooling element.
- TOMATO – Brings juicy sweetness to balance the salty, savory flavors.
- RED ONION – Adds crunch and a slight sharpness.
- DILL PICKLES – A unique addition that adds tang and acidity.
- BLACK OLIVES – Briny and salty, they tie the Mediterranean flavors together.
- FRESH MINT – A must-have for freshness and a pop of herby flavor.
Tahini Dressing
- GREEK YOGURT – Creamy and packed with protein, making the dressing rich yet healthy.
- TAHINI – Adds a nutty, slightly bitter depth that pairs perfectly with the spices.
- HONEY – Balances out the bitterness of the tahini with a touch of sweetness.
- OLIVE OIL & LEMON JUICE – Brightens the dressing and adds richness.
- GARLIC – Brings a bold, savory punch.
- KOSHER SALT & BLACK PEPPER – Rounds out the flavors.
Other Vegetables That Would Work Well
This salad is super flexible, and you can easily swap or add more veggies based on what you have on hand. Here are a few great options:
- BELL PEPPERS – Adds a bit of crunch and sweetness.
- ROASTED EGGPLANT – Soft and smoky, it pairs well with the tahini dressing.
- ARTICHOKE HEARTS – A briny, slightly tangy addition that complements the olives and pickles.
- ZUCCHINI RIBBONS – Light and fresh, they blend seamlessly into the salad.
- SHREDDED CARROTS – Adds a slight sweetness and a bit of extra crunch.
Step-by-Step Instructions
CRISPY RICE
- PREHEAT THE OVEN – Set your oven to 400°F and line a large baking sheet with parchment paper. This prevents the rice from sticking and makes cleanup easy.
- SEASON THE RICE – In a mixing bowl, toss the cooked rice with kosher salt, black pepper, paprika, oregano, garlic powder, and olive oil. Make sure every grain is well coated.
- SPREAD IT OUT – Evenly spread the seasoned rice onto the prepared baking sheet in a single layer. Avoid clumps so that every bit gets crispy.
- BAKE UNTIL CRISPY – Place the tray in the oven and bake for 30-35 minutes, stirring halfway through to ensure even crispiness. You’ll know it’s ready when the rice turns golden brown and crunchy.
- SET ASIDE – Remove the crispy rice from the oven and let it cool while you prepare the rest of the salad.
CHICKEN
- MARINATE THE CHICKEN – In a bowl, mix the bite-sized chicken pieces with salt, pepper, 1 tablespoon of olive oil, turmeric, cumin, cinnamon, garlic powder, and paprika. Toss well so every piece is evenly coated. Cover and refrigerate for at least 20 minutes (or up to 8 hours for maximum flavor).
- HEAT THE PAN – When you’re ready to cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- COOK THE CHICKEN – Add the marinated chicken to the hot pan. Let it cook undisturbed for 1-2 minutes to develop a golden-brown crust. Stir occasionally and cook for another 3-5 minutes until the chicken is completely cooked through.
- SET ASIDE – Remove the cooked chicken from the pan and let it rest while you prepare the dressing and salad.
TAHINI DRESSING
- MIX THE INGREDIENTS – In a bowl, whisk together Greek yogurt, tahini, honey, olive oil, lemon juice, garlic, kosher salt, and black pepper until smooth.
- TASTE & ADJUST – Taste the dressing and adjust as needed. If it’s too thick, add a splash of water or lemon juice. If it needs more seasoning, adjust with salt and pepper.
- SET ASIDE – Keep the dressing chilled until ready to use.
SALAD ASSEMBLY
- PREP THE VEGETABLES – Thinly slice the cucumbers, dice the tomatoes, slice the red onion, chop the dill pickles, and slice the black olives.
- COMBINE EVERYTHING – In a large salad or mixing bowl, add all the prepared vegetables.
- ADD THE CHICKEN – Toss in the cooked chicken and pour the tahini dressing over the top.
- FINISH WITH CRISPY RICE – Sprinkle the crispy rice over the salad for the final crunch.
- GARNISH & SERVE – Top with fresh mint, give everything a gentle toss, and serve immediately!
Related Recipes
Crispy Rice Mediterranean Chicken Salad
Ingredients
Chicken
- 1 pound chicken breast cut into bite-sized pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground turmeric
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Crispy Rice
- 3 cups cooked rice ~1 cup uncooked rice, basmati or jasmine
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Tahini Dressing
- ½ cup Greek yogurt
- â…“ cup tahini
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic crushed or minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 5 Persian or mini cucumbers sliced thin
- 1 tomato diced
- ½ red onion sliced thin
- 3 dill pickle spears diced
- ¼ cup sliced black olives
- ½ cup fresh mint roughly chopped
Instructions
Crispy Rice
- Preheat the oven to 400°F and place parchment paper over a large baking sheet.
- Toss the cooked rice with the salt, pepper, paprika, oregano, garlic powder, and olive oil.3 cups cooked rice, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon garlic powder, 1 tablespoon olive oil, 1 teaspoon paprika
- Spread the seasoned rice out into an even layer onto the prepared baking sheet and bake for 30-35 minutes, stirring halfway through.
- Remove the rice once it’s crispy and golden brown and set aside.
Chicken
- Mix the bite-sized chicken pieces with the salt, pepper, 1 tablespoon olive oil, turmeric, cumin, cinnamon, garlic powder, and paprika and place in the fridge to marinate for at least 20 minutes and up to 8 hours.1 pound chicken breast, 3 tablespoons olive oil, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon ground turmeric, 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 tablespoons lemon juice
- When ready to cook, heat 2 tablespoons of olive oil over medium-high heat in a medium skillet.3 tablespoons olive oil
- Once heated, add the chicken and cook for ~5 minutes, stirring occasionally until cooked through completely.
- Set aside until you’re ready to assemble the salad.
Tahini Dressing
- In a mixing bowl, mix together all the ingredients for the dressing until well combined.½ cup Greek yogurt, ⅓ cup tahini, 1 tablespoon honey, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Taste and adjust seasoning as necessary.
Salad
- Place the vegetables (cucumber, tomato, red onion, pickle, & black olives) in a large salad or mixing bowl.5 Persian or mini cucumbers, 1 tomato, ½ red onion, 3 dill pickle spears, ¼ cup sliced black olives
- Top with the cooked chicken and tahini dressing and sprinkle on the fresh mint and crispy rice.½ cup fresh mint
- Toss everything together, serve, and enjoy!