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–+ servings
Crispy Rice Salad

Crispy Rice Salad: A High-Protein Crunch You’ll Love

A vibrant and satisfying Crispy Rice Salad packed with protein and crunch, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Jasmine Rice can substitute with basmati
  • 1 pound Boneless Skinless Chicken Thighs coated with corn flour
For the Crispy Coating
  • 1/2 cup Corn Flour
For Flavor Enhancers
  • 3 tablespoons Tamari or soy sauce
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 1 tablespoon Honey or agave nectar for vegan option
  • 1 teaspoon Toasted Sesame Oil recommend
  • 2 cloves Garlic minced, or garlic powder
  • 2 tablespoons Fresh Lime Juice or lemon juice
  • 1/4 cup Tahini or nut-free butter
For Crunch and Freshness
  • 2 cups Iceberg Lettuce shredded
  • 1 cup Lebanese Cucumbers sliced
  • 1/4 cup Spring Onions sliced
  • 1 cup Edamame Beans or substitute with peas
  • 1/2 cup Roasted Cashews chopped
  • 1/4 cup Fresh Mint Leaves optional

Equipment

  • Large Bowl
  • baking tray
  • Frying Pan
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). Prepare a baking tray.
  2. In a large bowl, combine cooked and cooled jasmine rice with tamari, rice vinegar, honey, sesame oil, and minced garlic. Toss gently until evenly coated.
  3. Spread seasoned rice on the baking tray in a single layer. Bake for about 14 minutes, stirring halfway through until crispy and golden.
  4. Dice the chicken thighs, toss in corn flour, salt, and pepper. Fry in batches over medium-high heat for 6-8 minutes until cooked and golden brown.
  5. Blend fresh lime juice, tahini, water, honey, olive oil, and salt in a blender until smooth. Adjust consistency with water if needed.
  6. Prepare the salad components by shredding lettuce, slicing cucumbers, chopping mint, and cashews.
  7. In a large bowl, combine cooked chicken, lettuce, cucumbers, mint, and edamame. Drizzle with dressing and toss gently to combine.
  8. Top with crispy rice and additional cashews. Serve immediately while the rice is hot and crispy.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 28gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1800IUVitamin C: 25mgCalcium: 60mgIron: 2.5mg

Notes

Store salad in an airtight container in the fridge for up to 2 days, keeping dressing separate for best texture.

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