A colorful and crunchy chicken salad topped with a rich peanut dressing, perfect for a light lunch or dinner.
Author:info-nailzspagmail-com
Prep Time:15
Cook Time:20
Total Time:35
Yield:4 servings 1x
Category:Salad
Method:Baking
Cuisine:Fusion
Diet:Gluten-Free
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
Prepare 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. Toss with soy sauce and sesame oil, then pan-fry for 5-7 minutes until golden.
Make the Crispy Rice: Heat oil in a skillet, add rice, and cook until crispy, about 5-8 minutes, flipping and cooking another 5-7 minutes. Transfer to drain on paper towels.
Whisk Together the Peanut Dressing: In a bowl, combine peanut butter, soy sauce, lime juice, vinegar, ginger, garlic, maple syrup, sesame oil, and chili garlic sauce. Add water gradually until smooth.
Prepare the Salad Vegetables and Herbs: Wash greens and chop vegetables and herbs as described.
Assemble the Salad: In a bowl, combine greens, chopped vegetables, chicken, and crispy rice. Toss with dressing.
Serve and Garnish: Divide salad into servings, top with remaining crispy rice, crushed peanuts, sesame seeds, and herbs. Serve immediately.
Notes
For best results, use day-old rice and keep dressing on the side if preparing ahead.