Description
Edamame, chopped peanuts, fresh cabbage, carrots, chicken and oven-crisped rice give this Crispy Rice Chicken Salad amazing texture and flavor.
Ingredients
Crispy Rice:
- 3 cups cooked and cooled long-grain rice
- 1 tablespoon sriracha
- 1 tablespoon avocado oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
Salad:
- 1 cupshredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 6green onions, thinly sliced
- 1small red bell pepper, chopped (about 1 cup)
- 1/2 cup chopped cucumber
- 1/2 cup shelled ready-to-eat edamame
- 1/2 cuproughly chopped fresh cilantro
- 2 cupscooked shredded chicken
- 1/2 cupchopped peanuts
Dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- 3 tablespoons avocado oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 3 cloves garlic, minced
Instructions
- Make the Crispy Rice: Preheat oven to 400°F. Line a rimmed baking 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. Garnish with the crispy rice and chopped peanuts. Gently toss again before serving.