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A vibrant Crispy Rice Salad in a bowl showcases chicken, red peppers, cucumber, purple cabbage, carrots, edamame, cilantro, and rice. Topped with creamy dressing, it’s accompanied by a wooden spoon and a small pitcher with extra dressing on a gray surface.
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5 from 4 votes

Crispy Rice Salad with Peanut Lime Dressing

Crispy Rice Salad recipe isn't your average salad - think crispy veggies, toasted golden rice, tender pieces of chicken all tossed in a delicious garlic and ginger peanut lime dressing.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: dinner, Main Course, Salad, Salad Dressing
Cuisine: American
Keyword: Crispy Rice Salad, Crispy Rice Salad Recipe
Servings: 4 servings
Author: Sammy Montgoms

Equipment

  • 1 baking sheet

Ingredients

Crispy Rice

  • 2½ cups cooked jasmine rice see notes below
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp chili crunch

Peanut Dressing

  • 1/2 cup peanut butter
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 tbsp chili crunch or sriracha
  • 1 lime juiced
  • 2 garlic cloves
  • 1 inch piece of ginger root
  • 1-2 tbsp water to thin out the dressing

Salad

  • 2 chicken breasts cooked, cubed
  • 2 cups purple cabbage sliced
  • 1 cup edamame
  • 1 red pepper sliced
  • 4 carrots sliced
  • 1 cucumber chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup green onions chopped

Instructions

  • Preheat your oven to 400 °F.
  • Prepare the rice: in a large bowl, combine the jasmine rice, soy sauce, maple syrup and chili crunch. Gently mix to combine.
    Line a large baking sheet with parchment paper, and add the rice in an even layer.
    Bake for 30-35 minutes, or until crispy.
    Set aside and allow the rice to cool completely before adding to the salad.
    Sammy's tip: toss the rice every 10 minutes.
  • Prepare the veggies: chop all of your fresh vegetables and herbs.
  • Prepare the dressing: using a small blender or food processor combine all peanut dressing ingredients and blend under smooth. Add 1-2 tablespoons of water to thin if needed.
    Set aside until ready to use.
  • Assemble the salad: to a large bowl add the chicken, veggies, crispy rice and pour over the peanut lime dressing.
    Gently toss to combine until all ingredients are coated evenly.
    Enjoy!

Video

Notes

Rice: most crispy rice recipes call for 1-2 day old rice. If you don't have leftover rice, not to worry, just refrigerate it for at least 3 hours.

Nutrition

Calories: 619kcal | Carbohydrates: 63g | Protein: 42g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1508mg | Potassium: 1393mg | Fiber: 8g | Sugar: 18g | Vitamin A: 11855IU | Vitamin C: 83mg | Calcium: 144mg | Iron: 4mg
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