why make this recipe

This salad gives you crunchy rice, warm chicken, and a creamy peanut dressing. It is fast, fresh, and full of flavor. You can make it for a quick lunch, a light dinner, or to bring to a small potluck.

introduction

This Chicken Crispy Rice Salad with Peanut Dressing mixes warm fried rice and cooked chicken with crisp veggies and a tangy peanut sauce. It balances textures and flavors in a simple way. If you like peanut flavors, see a similar easy Thai peanut chicken salad recipe for more ideas.

how to make Chicken Crispy Rice Salad with Peanut Dressing

Work in clear steps. First marinate and cook the chicken. Next crisp the chilled rice in a skillet. Make the peanut dressing and toss everything together. Use a wide pan so the rice can get crispy on the bottom.

Ingredients :

Cooked jasmine rice: 3 cups, chilled
Boneless skinless chicken breast: 400 grams, thinly sliced
Cornstarch: 1 tablespoon
Soy sauce: 2 tablespoons
Fresh garlic: 2 cloves, minced
Neutral cooking oil: 3 tablespoons
Red cabbage: 1 cup, finely sliced
Carrots: 1 cup, julienned
Cucumber: 1 cup, sliced
Green onions: 3 stalks, sliced
Fresh cilantro: 0.25 cup, chopped
Creamy peanut butter: 0.5 cup
Fresh lime juice: 3 tablespoons
Honey: 1 tablespoon
Fresh ginger: 1 teaspoon, finely grated
Warm water: 2 to 4 tablespoons

Directions :

Place the sliced chicken in a bowl, add soy sauce, cornstarch, and minced garlic, then toss until evenly coated.
Heat 1 tablespoon of oil in a large skillet over medium heat and cook the chicken for 6 to 8 minutes until golden and fully cooked, then remove and set aside.
Add the remaining oil to the skillet and allow it to heat evenly.
Spread the chilled rice into the skillet in an even layer and cook without stirring until the bottom becomes golden and crispy.
Gently flip sections of the rice and continue cooking for another 6 to 8 minutes until crispy on multiple sides.
In a bowl, whisk together peanut butter, lime juice, honey, grated ginger, and warm water until smooth and pourable.
In a large bowl, combine crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
Pour the peanut dressing over the salad and toss gently until evenly coated.

how to serve Chicken Crispy Rice Salad with Peanut Dressing

Serve the salad warm or at room temperature. Put the crispy rice and chicken on a big platter or mix in a bowl. For a party, plate small portions on lettuce leaves or share on a large board. For a different serving idea, try pairing with a bold salad like the jalapeno popper chicken salad with bacon.

how to store Chicken Crispy Rice Salad with Peanut Dressing

Store leftover salad in an airtight container in the fridge up to 2 days. Keep the dressing separate if you plan to store longer so textures stay better. Reheat gently in a skillet to bring back some crisp, or eat cold for a quick meal.

tips to make Chicken Crispy Rice Salad with Peanut Dressing

Use rice that is well chilled. Cold rice gets crispy more easily.
Do not stir the rice too soon. Let each side brown before you flip.
Cut chicken thin so it cooks fast and stays tender.
Adjust water in the dressing to make it thick or thin to your taste.
For more salad ideas and swaps, see the low-carb broccoli chicken salad with feta for inspiration on adding greens or cheese.

variation (if any)

Make it spicy: add chili flakes or a dash of sriracha to the dressing.
Make it vegetarian: use tofu or tempeh instead of chicken.
Add crunch: sprinkle roasted peanuts or toasted sesame seeds on top.

FAQs

Q: Can I use a different rice?
A: Yes. Short or medium grain rice can work, but jasmine gives the best texture and scent.

Q: Can I make the dressing ahead?
A: Yes. You can make the peanut dressing a day ahead and keep it in the fridge.

Q: How do I keep the rice crispy after mixing?
A: Mix gently and serve right away. Keeping the dressing light and serving soon helps maintain crisp.

Q: Is this salad good cold?
A: Yes. It still tastes good cold, though the rice will be less crisp.

Q: Can I cook the rice and chicken ahead?
A: Yes. Cooked rice and chicken keep in the fridge and you can crisp the rice just before serving.

Conclusion

For another take on a crispy rice salad with satay flavors, check the recipe for Satay Crispy Rice Salad – Dished by Kate.

Chicken Crispy Rice Salad with Peanut Dressing

Author: kaoucheegmail-com
Total Time: 31 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A refreshing salad featuring crunchy rice, warm chicken, and a creamy peanut dressing, perfect for lunch or dinner.

Ingredients

Scale

3 cups cooked jasmine rice, chilled
400 grams boneless skinless chicken breast, thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 cloves fresh garlic, minced
3 tablespoons neutral cooking oil
1 cup red cabbage, finely sliced
1 cup carrots, julienned
1 cup cucumber, sliced
3 stalks green onions, sliced
0.25 cup fresh cilantro, chopped
0.5 cup creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh ginger, finely grated
2 to 4 tablespoons warm water

Instructions

Place the sliced chicken in a bowl, add soy sauce, cornstarch, and minced garlic, then toss until evenly coated.
Heat 1 tablespoon of oil in a large skillet over medium heat and cook the chicken for 6 to 8 minutes until golden and fully cooked, then remove and set aside.
Add the remaining oil to the skillet and allow it to heat evenly.
Spread the chilled rice into the skillet in an even layer and cook without stirring until the bottom becomes golden and crispy.
Gently flip sections of the rice and continue cooking for another 6 to 8 minutes until crispy on multiple sides.
In a bowl, whisk together peanut butter, lime juice, honey, grated ginger, and warm water until smooth and pourable.
Combine crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro in a large bowl.
Pour the peanut dressing over the salad and toss gently until evenly coated.

Notes

Serve warm or at room temperature. Adjust dressing thickness to taste.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Salad
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken salad, peanut dressing, crispy rice, healthy recipe, quick meal