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Best Chicken Crispy Rice Salad with Irresistible Peanut Dressing

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A vibrant salad combining crispy rice, tender chicken, and a creamy peanut dressing, perfect for warm days or light, satisfying meals.

Ingredients

Scale
  • 1–1.5 pounds boneless, skinless chicken breasts or thighs
  • Day-old cooked jasmine rice
  • 2–3 tablespoons neutral oil (canola, vegetable, or grapeseed)
  • Mixed greens (romaine and butter lettuce or spring mix, napa cabbage, or shredded iceberg)
  • Thinly sliced red bell peppers
  • Shredded carrots
  • Crisp cucumber
  • Edamame
  • Finely sliced red onion
  • Shredded red cabbage
  • Fresh cilantro
  • Fresh mint
  • Creamy natural peanut butter
  • Regular low-sodium soy sauce (or tamari for gluten-free, or coconut aminos for soy-free)
  • Freshly squeezed lime juice
  • Unseasoned rice vinegar
  • Fresh ginger (grated or finely minced)
  • Minced garlic
  • Maple syrup, honey, or agave nectar
  • Toasted sesame oil
  • Chili garlic sauce (optional)
  • Water
  • Crushed roasted peanuts
  • Sesame seeds (toasted or untoasted)
  • Extra fresh herbs
  • Fried shallots or chili flakes (optional)

Instructions

  1. Prepare the Chicken: If using raw chicken, poach, grill, or pan-fry it until fully cooked. Let it cool slightly, then shred or dice it into bite-sized pieces. For extra texture, toss the shredded chicken with soy sauce and sesame oil, then pan-fry it for 5-7 minutes until golden.
  2. Make the Crispy Rice: Heat oil in a large skillet over medium-high heat. Add the day-old cooked rice, pressing it down. Cook undisturbed for 5-8 minutes until golden brown and crispy. Flip and cook for another 5-7 minutes. Transfer to a plate to cool.
  3. Whisk Together the Peanut Dressing: In a bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, ginger, garlic, maple syrup, sesame oil, and chili garlic sauce. Whisk until smooth and adjust water for desired consistency.
  4. Prepare the Salad Vegetables and Herbs: Wash and dry the mixed greens. Slice the red bell pepper, shred the carrots, dice the cucumber, and chop the herbs.
  5. Assemble the Salad: In a bowl, combine mixed greens, bell pepper, carrots, cucumber, onions, edamame, red cabbage, and herbs. Add the chicken and crispy rice, drizzle half the dressing, and toss gently.
  6. Serve and Garnish: Divide among bowls, topping with remaining crispy rice, peanuts, sesame seeds, and fresh herbs. Enjoy immediately!

Notes

Use day-old rice for the best texture in your crispy rice. Freshly cooked rice tends to be too moist. Customize your salad with seasonal veggies and herbs.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/chicken-crispy-rice-salad-peanut-dressing/

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