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Best Chicken Crispy Rice Salad with Irresistible Peanut Dressing

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A vibrant salad featuring crispy rice, savory chicken, and fresh vegetables drizzled with a delectable peanut dressing.

Ingredients

Scale
  • 1–1.5 pounds boneless, skinless chicken breasts or thighs
  • Day-old cooked jasmine rice
  • 2–3 tablespoons neutral oil (like 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
  • Water
  • Crushed roasted peanuts
  • Sesame seeds (toasted or untoasted)
  • Extra fresh herbs
  • Fried shallots or chili flakes

Instructions

  1. Cook 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 a tablespoon of soy sauce and a teaspoon of sesame oil, then pan-fry it in a lightly oiled non-stick skillet over medium-high heat for about 5-7 minutes until some pieces are golden and slightly crispy. Set aside.
  2. Make the Crispy Rice: Heat 2-3 tablespoons of neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the day-old cooked rice, spreading it out evenly in a thin layer. Press down gently with a spatula to ensure good contact with the pan. Let it cook undisturbed for 5-8 minutes, or until the bottom layer is golden brown and crispy. Using the spatula, break up the crispy rice and flip it. Continue cooking and stirring for another 5-7 minutes, until most of the rice is beautifully golden and crunchy. Season lightly with a pinch of salt. Transfer the crispy rice to a plate lined with paper towels to drain any excess oil and cool.
  3. Whisk Together the Peanut Dressing: In a medium bowl, combine the peanut butter, soy sauce (or tamari), fresh lime juice, rice vinegar, grated ginger, minced garlic, maple syrup (or honey), toasted sesame oil, and chili garlic sauce (if using). Whisk vigorously until smooth. Gradually add water, 1 tablespoon at a time, whisking constantly, until the dressing reaches your desired pourable consistency. Taste and adjust seasonings.
  4. Prepare the Salad Vegetables and Herbs: Wash and thoroughly dry your mixed greens. Thinly slice the red bell pepper, shred the carrots, dice the cucumber, and finely slice the red onion and red cabbage. Chop the fresh cilantro and mint.
  5. Assemble the Salad: In a large mixing bowl, gently combine the mixed greens, bell pepper, carrots, cucumber, red onion, edamame, red cabbage, and most of the chopped fresh herbs. Add the cooked chicken and about half to two-thirds of the crispy rice. Pour about half of the peanut dressing over the salad. Toss gently to combine.
  6. Serve and Garnish: Divide the salad among serving bowls. Top each serving with the remaining crispy rice, a sprinkle of crushed peanuts, sesame seeds, and the reserved fresh herbs. Serve immediately, perhaps with extra dressing on the side.

Notes

Day-old rice is crucial for achieving crispy texture. Fresh herbs brighten the salad visually and flavor-wise.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-crispy-rice-salad-peanut-dressing/

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