Go Back
–+ servings
Chicken Crispy Rice Salad with Creamy Peanut Dressing

Chicken Crispy Rice Salad with Creamy Peanut Dressing Bliss

Enjoy a Chicken Crispy Rice Salad with Creamy Peanut Dressing, a quick and vibrant dish that's both satisfying and customizable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Chicken
  • 2 cups Jasmine Rice cooked and chilled
  • 1 pound Boneless Skinless Chicken Breast thinly sliced
  • 2 tablespoons Cornstarch
  • 3 tablespoons Soy Sauce or tamari for gluten-free
  • 2 cloves Fresh Garlic minced
  • 1 tablespoon Neutral Cooking Oil like canola for frying
For the Fresh Veggies
  • 1 cup Red Cabbage finely sliced
  • 1 cup Carrots julienned
  • 1 cup Cucumber fresh slices
  • 2 stalks Green Onions sliced
  • 1/4 cup Fresh Cilantro optional
For the Creamy Peanut Dressing
  • 1/2 cup Creamy Peanut Butter or almond butter for nut allergies
  • 2 tablespoons Fresh Lime Juice
  • 1 tablespoon Honey or agave syrup
  • 1 tablespoon Fresh Ginger grated

Equipment

  • large skillet
  • Medium bowl
  • small bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the sliced chicken with soy sauce, cornstarch, and garlic. Let it marinate for about 10 minutes.
  2. Heat oil in a large skillet over medium heat, add marinated chicken, and cook for 6-8 minutes until golden brown.
  3. Spread chilled jasmine rice across the skillet and cook undisturbed for 5-7 minutes until the bottom is crispy.
  4. Gently flip sections of the rice and continue to cook for an additional 6-8 minutes until multiple sides are crispy.
  5. In a small bowl, whisk together peanut butter, lime juice, honey, ginger, and warm water until smooth.
  6. In a large mixing bowl, combine the crispy rice, cooked chicken, cabbage, carrots, cucumber, and green onions. Toss well.
  7. Pour the peanut dressing over the salad and toss gently to coat evenly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure chicken is marinated for at least 10 minutes and allow the rice to sit undisturbed for optimal crispiness. Adjust dressing consistency with warm water as needed.

Tried this recipe?

Let us know how it was!