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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/easy-high-protein-crispy-rice-salad-recipe/