Crispy Rice Chicken Salad

Edamame, chopped peanuts, fresh cabbage, carrots, chicken and oven-crisped rice give this Crispy Rice Chicken Salad amazing texture and flavor.

Crunchy, Crispy, Fresh and Flavorful

For a fresh and flavorful lunch salad with friends or dinner salad with the family, this Crispy Rice ChIcken Salad hits every mark. Fresh carrots, green and red cabbage, cucumber, green onion and red bell pepper. Edamame and chopped peanuts. Tender chicken and crispy oven-baked rice with a delicious peanut dressing. So many delicious flavors and textures that make this salad an instant winner.

Great for Rotisserie Chicken and Leftover Rice

You have to be careful when eating leftover rice (make sure it’s good and steamy). And this is the perfect way to use it safely. Slightly spicy with sriracha and oven baked to amazing crispness, it becomes such a great topping for this salad.

It’s so easy to make with a rotisserie chicken, or you could shred up some pan-seared chicken tenderloins. Either way, it’s got such great flavor. For another great dish with Asian-inspired flare, try my Asian Chopped Chicken Salad, or my Baked Crispy Asian Chicken Wings. They’re served with a simple peanut sauce that is so yummy.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Cooked and cooled long-grain rice
• Sriracha
• Avocado oil – EVOO or sesame oil are great substitutes.
• Soy sauce
• Fresh lime juice
• Shredded green cabbage
• Shredded red cabbage
• Shredded carrots
• Thinly sliced green onions
• Small red bell pepper
• Chopped cucumber
• Shelled ready-to-eat edamame
• Roughly chopped fresh cilantro
• Cooked shredded chicken (rotisserie chicken works great!)
• Chopped peanuts
• Creamy peanut butter
• Honey
• Rice vinegar
• Minced garlic

Supplies:

• Rimmed baking sheet
• Aluminum foil
• Nonstick cooking spray
• Large bowl
• Large salad bowl
• Blender

How to Make Crispy Rice Chicken Salad

• Make the Crispy Rice: Preheat oven to 400°F. Line a rimmed sheet sheet with foil and spray with non-stick cooking spray.
• Add the cooked rice to a large bowl. Drizzle with the sriracha, avocado oil, soy sauce and lime juice. Stir to combine well.
• Spread rice into an even layer on the prepared sheet pan. Bake on an upper rack of the oven for 25-30 minutes, stirring halfway through the baking time and then every 5 minutes until browned and crispy. Remove from the oven and let cool on the pan while you prepare the salad.

• Make the Salad: In a large salad bowl, combine green cabbage, red cabbage, carrots, green onions, red bell pepper, cucumber, edamame and cilantro.
• Add the chicken and gently toss to combine well.

• Make the Dressing: In a blender, add all of the ingredients for the dressing.
• Blend until well combined and creamy.
• Toss the dressing with the salad in the salad bowl.

Storage

This salad is best enjoyed right after making. You can prepare it in advance and wait to toss the salad in the dressing, crispy rice and peanuts until just before serving. Leftover salad can be stored in an airtight container in the refrigerator for up to two days.

If you make this Crispy Rice Chicken Salad, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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