Easy High Protein Crispy Rice Salad Recipe

Introduction

This Easy High Protein Crispy Rice Salad is a vibrant and satisfying dish that combines crunchy crispy rice with tender chicken and a fresh cilantro lime dressing. It’s perfect for a healthy lunch or a light dinner with plenty of textures and flavors.

Ingredients

• For the crispy rice: 2 tbsp tamari, 3 cups cooked jasmine rice, 1 clove garlic (finely minced), 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 1 tsp honey
• For the chicken: 600 g boneless skinless chicken thighs (diced into 1-inch pieces), 2 tbsp corn flour, 2 tbsp extra virgin olive oil (or neutral oil like grapeseed), fresh cracked black pepper (to taste), 1/4 tsp fine sea salt
• For the cilantro lime dressing: 2 tbsp unhulled tahini, 1 tbsp extra virgin olive oil, 35 ml fresh lime juice, 1 tsp honey, 2 tbsp water, 2 tsp fish sauce, 1/2 cup fresh cilantro (roughly chopped, loosely packed)
• For the salad assembly: 2 Lebanese cucumbers (thinly sliced), 200 g shelled edamame beans, handful of mint leaves, 1/2 head iceberg lettuce (finely shredded), 1/3 cup roasted cashews (chopped), 3 stalks spring onions (thinly sliced)

Instructions

1. Step 1: Preheat your oven grill (broiler) to 200°C (about 400°F) and place a large baking tray inside to heat for 5 minutes. In a large bowl, toss cooled cooked jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic until well coated. Spread the rice evenly on the hot tray and bake for 14 minutes, tossing halfway to ensure crispiness.
2. Step 2: Dice chicken thighs and mix in a bowl with corn flour, sea salt, and black pepper. Heat olive oil in a pan over medium heat and cook the chicken in batches, ensuring pieces don’t touch, until golden on all sides. Transfer to a paper towel-lined plate to drain.
3. Step 3: In a blender or small food processor, combine lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and a pinch of salt. Blend until smooth and creamy. Adjust lime juice or salt to taste.
4. Step 4: Meanwhile, finely shred iceberg lettuce, slice cucumbers and spring onions, chop roasted cashews, prepare edamame beans, and pick mint leaves to have all fresh ingredients ready.
5. Step 5: In a large bowl, combine the cooked chicken, shredded lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with the cilantro lime dressing and toss well. Sprinkle crispy rice and chopped cashews on top just before serving for crunch.

Tips & Variations

• For an extra kick, add a pinch of chili flakes to the chicken seasoning or dressing.
• Use brown rice instead of jasmine rice for a nuttier flavor and more fiber.
• Swap chicken thighs for tofu or shrimp for a vegetarian or seafood twist.
• Prepare the crispy rice a few hours ahead and reheat briefly under the grill to maintain crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice apart to prevent it from becoming soggy. Reheat chicken and crispy rice under a grill or in a hot pan. Assemble the salad fresh just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, you can substitute tamari with regular soy sauce; however, tamari is usually gluten-free and has a richer flavor. Adjust salt levels accordingly as soy sauce can be saltier.

Is jasmine rice the only rice that works for this recipe?

Jasmine rice is preferred for its fragrance and texture, but you can use other white rice varieties. Avoid sticky or very short-grain rice, as it may become too mushy for crisping.

Easy High Protein Crispy Rice Salad Recipe

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★★★★★

4.8 from 130 reviews

This Easy High Protein Crispy Rice Salad combines tender, golden chicken thighs with a crunchy, flavorful crispy rice topping, fresh vegetables like cucumber and lettuce, and a zesty cilantro lime dressing. The dish is a harmonious blend of textures and vibrant flavors, perfect for a satisfying and nutritious meal that’s quick to prepare.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the crispy rice:

• 2 tbsp tamari
• 3 cups cooked jasmine rice
• 1 clove garlic, finely minced
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp honey

For the chicken:

• 600 g boneless skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp corn flour
• 2 tbsp extra virgin olive oil (or other neutral oil like grapeseed)
• Fresh cracked black pepper, to taste
• 1/4 tsp fine sea salt

For the cilantro lime dressing:

• 2 tbsp unhulled tahini
• 1 tbsp extra virgin olive oil
• 35 ml fresh lime juice
• 1 tsp honey
• 2 tbsp water
• 2 tsp fish sauce (Red Boat recommended)
• 1/2 cup fresh cilantro, loosely packed and roughly chopped
• 1/4 tsp fine sea salt

For the salad assembly:

• 2 Lebanese cucumbers, sliced in thin rounds
• 200 g shelled edamame beans
• Handful of mint leaves
• 1/2 head iceberg lettuce, finely shredded
• 1/3 cup roasted cashews, chopped
• 3 stalks spring onions, thinly sliced

Instructions

1. Bake the Crispy Rice: Preheat your oven grill (broiler) to 200°C (400°F) and place a large baking tray inside to heat for 5 minutes. In a large mixing bowl, combine the cooked and cooled jasmine rice. Whisk tamari, rice vinegar, honey, toasted sesame oil, and minced garlic together, then toss the sauce with the rice until evenly coated. Spread the rice thinly on the hot baking tray and bake for 14 minutes, tossing halfway to ensure even crispiness.
2. Prepare and Cook the Chicken: Dice chicken thighs and place in a bowl. Add corn flour, sea salt, and black pepper; toss to coat evenly. Heat olive oil in a large frying pan over medium heat. Cook the chicken pieces without crowding the pan, browning all sides thoroughly in batches if needed. Transfer cooked chicken to a paper towel-lined plate and repeat until all chicken is cooked.
3. Make the Cilantro Lime Dressing: In a blender or small food processor, combine lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and salt. Blend on high until smooth and creamy. Taste, then adjust salt or lime juice as preferred for balanced flavor.
4. Prepare Fresh Salad Ingredients: Finely shred iceberg lettuce, slice Lebanese cucumbers into thin rounds, thinly slice spring onions, prepare shelled edamame beans, roughly chop roasted cashews, and pick fresh mint leaves. Having these prepped ensures freshness and ease of assembly.
5. Assemble and Serve the Salad: In a large salad bowl, combine fried chicken, shredded lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with the cilantro lime dressing and toss to coat evenly. Top with crispy rice and chopped cashews for crunch. Serve immediately. Optionally, add extra mint or a squeeze of lime before serving for enhanced flavor.

Notes

• Use jasmine rice cooked and cooled ahead to ensure it crisps well in the oven.
• Cooking chicken in batches avoids overcrowding and helps achieve better browning.
• The cilantro lime dressing can be adjusted with extra lime or salt to taste after blending.
• Serve the salad immediately after assembly to keep the crispy rice crunchy.
• For a gluten-free version, ensure tamari is gluten-free or use coconut aminos as a substitute.

Keywords: high protein salad, crispy rice salad, chicken salad, cilantro lime dressing, healthy lunch, Asian inspired salad, quick dinner