Description
This Chicken Crispy Rice Salad with Peanut Dressing is a vibrant, flavorful dish combining crispy baked rice with fresh vegetables and a creamy, tangy peanut dressing. Perfect for a light lunch or a unique side salad, it features a delightful mix of textures and Asian-inspired flavors with a hint of chili and lime.
Ingredients
Crispy Rice
- 2 cups pre-cooked rice, cooled
- 1 tablespoon chili garlic sauce
- 1 tablespoon chili crunch oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 lime (juice from half and zest from whole)
Vegetables & Herbs
- 5 mini cucumbers, thinly sliced
- 2 avocados, cubed
- 1 red bell pepper, chopped
- 4 green onions, chopped
- 2 cups red cabbage, finely sliced
- 1 cup unsalted peanuts, chopped
- 1 cup edamame, shelled and cooked
- 1 cup fresh basil, chopped
- 0.5 cup cilantro, chopped
Peanut Dressing
- 0.25 cup peanut butter
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 3 cloves garlic, minced
- 0.5 lime, juiced
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1.5 tablespoons maple syrup
- 1 inch fresh ginger, grated
Instructions
- Preheat Oven and Prepare Rice: Preheat the oven to 400°F (200°C). In a bowl, mix the cooled pre-cooked rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and lime juice to evenly coat the rice with flavorful seasonings.
- Bake the Rice: Spread the seasoned rice evenly on a parchment-lined baking sheet. Bake for 25 to 35 minutes until the rice becomes crispy and golden, stirring occasionally if desired to ensure even crisping.
- Prepare Vegetables and Herbs: While the rice is baking, combine the thinly sliced cucumbers, cubed avocados, chopped red bell pepper, chopped green onions, finely sliced red cabbage, chopped unsalted peanuts, cooked and shelled edamame, chopped fresh basil, and chopped cilantro in a large mixing bowl.
- Make Peanut Dressing: In a small blender, combine peanut butter, olive oil, rice vinegar, minced garlic, lime juice, toasted sesame oil, soy sauce, maple syrup, and grated fresh ginger. Blend until the dressing is smooth and creamy.
- Assemble the Salad: Once the crispy rice has cooled slightly, add it to the large mixing bowl with the vegetables. Pour the peanut dressing over the salad and gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Serve immediately to enjoy the perfect contrast between the crunchy rice and fresh vegetables with the rich peanut dressing.
Notes
- Ensure the rice is fully cooled before baking to achieve proper crispiness.
- If the peanut dressing is too thick, add a small splash of water to thin it to your desired consistency.
- For the best texture, serve the salad immediately after adding the crispy rice so it maintains its crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
