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Crispy Chicken Rice Salad with Creamy Peanut Dressing Recipe

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★★★★★

4.7 from 56 reviews

This Chicken Crispy Rice Salad with Creamy Peanut Dressing combines tender, golden chicken and crunchy jasmine rice with fresh vegetables, all tossed in a luscious, tangy peanut dressing. A delightful balance of textures and flavors, perfect for a satisfying lunch or dinner.

Ingredients

Scale

Chicken and Rice

  • 3 cups cooked jasmine rice (chilled for crispy texture)
  • 400 grams boneless skinless chicken breast (thinly sliced)
  • 1 tablespoon cornstarch (for crispy chicken)
  • 2 tablespoons soy sauce
  • 2 cloves fresh garlic (minced)
  • 3 tablespoons neutral cooking oil (for frying)

Vegetables and Herbs

  • 1 cup red cabbage (finely sliced)
  • 1 cup carrots (julienned)
  • 1 cup cucumber (sliced)
  • 3 stalks green onions (sliced)
  • 0.25 cup fresh cilantro (chopped)

Peanut Dressing

  • 0.5 cup creamy peanut butter
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger (finely grated)
  • 2 to 4 tablespoons warm water (to adjust consistency)

Instructions

  1. Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast with soy sauce, cornstarch, and minced garlic. Toss everything well to coat the chicken evenly and let it sit for a few minutes to develop flavor.
  2. Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
  3. Heat the Skillet: Add the remaining 2 tablespoons of oil to the same skillet and heat it over medium heat, preparing it for crisping the rice.
  4. Crisp the Rice: Spread the chilled cooked jasmine rice evenly in the hot skillet. Let it cook undisturbed for 5 to 7 minutes so the bottom forms a golden, crispy crust.
  5. Flip and Cook More: Gently flip sections of the rice to crisp the other side. Continue cooking for another 6 to 8 minutes until the rice is golden and crispy on both sides.
  6. Make the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, fresh lime juice, honey, finely grated ginger, and 2 to 4 tablespoons of warm water until the dressing is smooth and creamy. Adjust the water to achieve your desired consistency.
  7. Combine Ingredients: In a large mixing bowl, combine the crispy rice, cooked chicken, sliced red cabbage, julienned carrots, sliced cucumber, sliced green onions, and chopped cilantro. Gently mix to combine everything evenly.
  8. Dress the Salad: Pour the creamy peanut dressing over the salad mixture. Toss gently until all components are evenly coated with the dressing. Serve immediately for the best texture and flavor.

Notes

  • Use chilled rice to achieve maximum crispiness when frying.
  • Be gentle while flipping the rice to maintain the crispy layer.
  • Adjust the peanut dressing water quantity to your preferred thickness.
  • This salad can be served warm or at room temperature according to preference.
  • Gluten-free soy sauce or tamari can be used to make this recipe gluten-free.

Keywords: Chicken salad, crispy rice, peanut dressing, Asian-inspired salad, healthy chicken recipe, quick dinner, easy lunch

Find it online: https://cheflenacooks.com/crispy-chicken-rice-salad-with-creamy-peanut-dressing-recipe/