← Back to recipe
Crispy Rice Salad with Chicken
nibbleboard.com/recipes/crispy-rice-salad
Ingredients
Crispy Rice
- 2 cups cooked rice (day-old or cooled works best)
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
Sesame Ginger Dressing
- Juice of 2 medium limes (about ¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoons pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons fresh ginger, finely grated
Salad
- 1 (12-ounce) package coleslaw mix with red cabbage and carrots
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shelled edamame beans (thawed if frozen)
- 1 avocado, diced
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions (whites and greens separated)
- ¼ cup chopped roasted peanuts (omit for nut-free) (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line an 18×13 sheet pan with parchment paper.
- Add the cooked rice to the center of the sheet pan. Drizzle with sesame oil and coconut aminos, then sprinkle garlic powder over the top. Toss with a spatula until evenly coated.
- Spread the rice in a single layer and press it down firmly with the back of a spatula into a thin, even slab.
- Bake for 18 minutes, tossing and flipping after 10 minutes, until golden brown and crispy. Remove and let cool slightly.
- Whisk together lime juice, coconut aminos, honey, toasted sesame oil, and grated ginger in a small jar or bowl until well combined. Set aside.
- Add the coleslaw mix, shredded chicken, edamame, avocado, cilantro, and the white parts of the green onions to a large salad bowl.
- Break the crispy rice into small clusters and scatter them over the salad.
- Pour the dressing over everything and toss until well coated. Top with the dark green parts of the scallions and chopped peanuts.
- Serve immediately for maximum crunch.
Nutrition per Serving
536Calories
32gProtein
43gCarbs
28gFat
Chef Tips
- Day-old refrigerated rice works best — the drier grains crisp up faster and crunchier in the oven. Freshly cooked rice has too much moisture.
- Press the rice firmly into the sheet pan before baking. This creates larger crispy shards that hold up better in the salad.
- Don't toss the salad until right before serving. The crispy rice softens within about 20 minutes of contact with the dressing.
- Swap chicken for baked salmon or crispy tofu to change up the protein. Salmon pairs beautifully with the sesame ginger dressing.
- Store dressing and salad components separately for meal prep — assemble fresh portions throughout the week.
Storage
Store assembled leftovers in an airtight container in the fridge for up to 3 days. The rice will soften overnight but the salad still tastes great as a cold lunch.