Introduction

This Chicken Caesar Crispy Rice Salad is a delightful twist on the classic Caesar, featuring crispy baked rice, crunchy chickpeas, and tender chicken all tossed with a rich, flavorful dressing. It combines textures and bold flavors perfectly for a satisfying meal that’s easy to prepare.

The image shows a close-up of a white bowl filled with a layered dish. The bottom layer is made of small, rough, brown pieces, topped with a mix of white sauce drizzled unevenly across the dish. Green herb leaves are scattered generously on top, adding a fresh look. There is a wooden spoon placed inside the bowl, with a woman's hand holding it from the left side. The bowl sits on a white marbled textured surface, with some blurred white flowers in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice (or 2/3 cup uncooked long-grain rice)
1 tablespoon olive oil (for rice)
1 teaspoon paprika (for rice)
1/4 cup parmesan cheese, grated (for rice)
14oz/400g can chickpeas, drained
1 tablespoon olive oil (for chickpeas)
1 teaspoon smoked paprika (for chickpeas)
1/2 teaspoon salt (for chickpeas)
1/2 cup aioli or mayonnaise
1/4 cup plain Greek yogurt
1 teaspoon fish sauce
1 teaspoon Dijon mustard
1 teaspoon white miso paste (or extra Dijon mustard)
1 tablespoon lemon juice
1/2 cup grated parmesan (for dressing)
Black pepper
2 cooked chicken breasts, chopped or shredded
5oz/200g kale, shredded (about 4 cups)
1/3 cup parmesan cheese, grated (for salad)
2oz/50g chorizo
3 scallions (spring onions), finely sliced
Black pepper (to taste)

Instructions

Step 1: Cook your rice if not using leftover. Add 2/3 cup rice and 1 cup water to a small pot, bring to a simmer. Cover, reduce heat to low and cook for 12 minutes. Remove from heat and keep covered for 10 more minutes. Fluff with a fork, spread on a parchment-lined tray, and chill for at least 10 minutes.
Step 2: Preheat oven to 400°F (200°C). Toss cooled or leftover rice with 1 tablespoon olive oil, 1 teaspoon paprika, and 1/4 cup grated parmesan. Spread evenly on a lined baking tray and bake 25–30 minutes until crispy, checking at 15 and 20 minutes to prevent burning.
Step 3: Prepare crispy chickpeas by tossing drained chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Spread on a separate lined tray and bake for 15 minutes until golden and slightly crispy.
Step 4: Mix the Caesar dressing by combining aioli, Greek yogurt, fish sauce, miso paste, Dijon mustard, lemon juice, grated parmesan, and black pepper in a bowl. Use a fork to break up the miso and blend well. Add water to loosen if dressing is too thick.
Step 5: Cook diced chorizo in a hot pan for a couple of minutes until crispy. In a large bowl, combine shredded kale, sliced scallions, cooked chorizo, chopped chicken, and grated parmesan for the salad base.
Step 6: Remove crispy rice and chickpeas from the oven and add to the bowl with salad ingredients. Pour three-quarters of the dressing over everything and toss to coat well. Serve with remaining dressing dolloped on top.

Tips & Variations

Use leftover rice for quicker prep and better texture when baked.
Swap chorizo for crispy bacon or omit for a milder flavor.
Try an egg-free garlic aioli for a vegan-friendly dressing option.
Romaine lettuce can replace kale for a more classic Caesar texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the crispy rice separate and reheat it briefly in the oven before serving. The salad is best enjoyed fresh, as the crispy elements soften over time.

How to Serve

The image shows a white bowl filled with a creamy mixed salad. The base layer is made of light-colored grains or rice, topped with chopped green herbs and small pieces of orange carrots. There is a drizzle of white sauce spread across the top, adding a smooth texture. A wooden spoon is placed inside the bowl on the left side. The bowl is set on a white marble surface with some small white flowers visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Long-grain rice is recommended for the best crispiness, but you can use jasmine or basmati. Just ensure it’s well-cooked and cooled before baking to get the right texture.

How do I make the dressing if I don’t have miso paste?

If you don’t have miso paste, you can simply use an extra teaspoon of Dijon mustard. It adds a nice tang and depth that complements the other dressing ingredients well.