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Chicken Crispy Rice Salad with Peanut Dressing – Easy Healthy Meal

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  • Author: James Carter
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

A vibrant and satisfying Chicken Crispy Rice Salad with a creamy peanut dressing. This easy, healthy meal is packed with flavor and texture, making it perfect for weeknights.

Ingredients

Scale
  • 1 cup uncooked white rice
  • 2 tablespoons neutral oil for cooking rice, plus more if needed
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 1/2 cup thinly sliced cucumber
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 2–3 green onions, thinly sliced
  • Optional garnishes: toasted sesame seeds, chopped peanuts, lime wedges
  • For the Peanut Dressing:
  • 1/3 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons warm water, to thin

Instructions

  1. 1. Prepare the Crispy Rice: Cook rice according to package directions. Spread thinly on a parchment-lined baking sheet and dry for at least 30 minutes. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add dried rice in batches and fry for 5-7 minutes until golden brown and crispy. Drain on paper towels.
  2. 2. Marinate the Chicken: In a bowl, toss chicken pieces with soy sauce, sesame oil, garlic powder, and black pepper. Let marinate for 10-15 minutes.
  3. 3. Cook the Chicken: Heat a little more oil in the skillet over medium-high heat. Add marinated chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
  4. 4. Prepare the Peanut Dressing: In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey (or maple syrup), grated ginger, and minced garlic. Gradually add warm water, whisking until desired pourable consistency is reached.
  5. 5. Assemble the Salad: In a large bowl, combine shredded cabbages, carrot, red bell pepper, cucumber, cilantro, mint, and green onions. Add cooked chicken.
  6. 6. Bring It All Together: Just before serving, add the crispy rice to the salad bowl. Drizzle generously with peanut dressing and gently toss to coat evenly.
  7. 7. Garnish and Serve: Divide among serving bowls. Garnish with toasted sesame seeds, chopped peanuts, and lime wedges if desired.

Notes

Store crispy rice separately in an airtight container at room temperature for up to a day. Store salad base (vegetables and chicken) in the refrigerator for 1-2 days. Store peanut dressing in the refrigerator for up to 5 days (whisk in warm water to thin before serving). Assemble individual portions just before eating to maintain crispiness.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Cooked
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving (approx. 1/4 of recipe)
  • Calories: 550
  • Sugar: 10g
  • Sodium: 700mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 35g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/chicken-crispy-rice-salad-with-peanut-dressing-easy-healthy-meal/