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–+ servings
Crispy Rice Salad

Crispy Rice Salad Bursting with Flavor and Protein

This Crispy Rice Salad is a vibrant medley of textures and flavors, packed with protein and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Healthy
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine rice Substitute Basmati rice if necessary.
  • 1 tablespoon Corn flour Helps create a crunchy coating for the chicken.
For the Chicken
  • 1 pound Boneless skinless chicken thighs Adds protein and a savory element.
For the Dressing
  • 1 tablespoon Tamari A gluten-free soy sauce alternative.
  • 2 tablespoons Rice vinegar Provides acidity to balance the salad.
  • 1 tablespoon Honey Adds a hint of sweetness.
  • 1 tablespoon Toasted sesame oil Imparts a rich, nutty flavor.
  • 2 cloves Minced garlic Adds aromatic depth.
  • 1 tablespoon Fresh lime juice Brightens the flavors.
  • 2 tablespoons Tahini Offers richness and flavor.
For the Salad
  • 1 cup Fresh herbs (cilantro, mint) Provides freshness.
  • 1 cup Cucumbers Adds crunch.
  • 2 cups Lettuce Balances the richness.
  • 1 cup Edamame beans Contributes additional protein.
  • 1/2 cup Roasted cashews For added crunch.

Equipment

  • Oven
  • Skillet
  • Baking tray
  • Blender
  • Mixing Bowl
  • Salad bowl

Method
 

Preparation Steps
  1. Preheat the oven grill (broiler) to 200°C (400°F) and place a baking tray inside to heat up.
  2. In a large mixing bowl, combine cooled jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic.
  3. Spread the coated rice mixture onto the hot baking tray and bake for about 14 minutes, tossing halfway through.
  4. Dice the boneless skinless chicken thighs and season with corn flour, salt, and pepper.
  5. Heat olive oil in a skillet over medium heat and cook the chicken pieces in batches for about 6-8 minutes.
  6. In a blender, combine fresh lime juice, tahini, fish sauce, honey, some water, and olive oil; blend until smooth.
  7. Wash and prepare the fresh vegetables: shred lettuce, slice cucumbers, and chop herbs.
  8. In a large salad bowl, combine crispy chicken, shredded lettuce, sliced cucumbers, fresh herbs, and edamame.
  9. Top the salad with the baked crispy rice and sprinkle with roasted cashews; serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 250IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Use day-old rice for best crispiness. Customize veggies based on preferences.

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