Best Chicken Crispy Rice Salad with Irresistible Peanut Dressing
A vibrant salad combining crispy rice, tender chicken, and a creamy peanut dressing, perfect for warm days or light, satisfying meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stir-frying
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg