Introduction

This Easy High Protein Crispy Rice Salad is a delightful blend of textures and flavors, featuring tender chicken, crunchy crispy rice, and a zesty cilantro lime dressing. It’s a nutritious and satisfying dish perfect for lunches or light dinners.

A white bowl filled with cooked brown fried rice at the bottom, mixed with small dark brown bits that look like fried garlic or onions. On top of the rice, there are pieces of golden-brown grilled chicken with a slightly crispy outside and juicy white inside. Bright green lettuce leaves and fresh slices of cucumber are scattered around the chicken. There are also sprigs of mint and rings of green onion adding vibrant color. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked jasmine rice (prepared from 1 cup uncooked grains)
2 tbsp tamari
1 tbsp rice vinegar
1 tsp honey
2 tsp toasted sesame oil
1 clove garlic, minced
600 grams boneless skinless chicken thighs, diced
2 tbsp corn flour
1/4 tsp fine sea salt
Freshly cracked black pepper, to taste
2 tbsp extra virgin olive oil
35 ml fresh lime juice
2 tbsp unhulled tahini
2 tsp fish sauce
1/2 cup fresh cilantro, loosely packed
2 tbsp water
1 tbsp extra virgin olive oil (for dressing)
1/2 head iceberg lettuce, finely shredded
2 Lebanese cucumbers, sliced in thin rounds
Handful of mint leaves
3 stalks spring onions, thinly sliced
200 grams shelled edamame beans (about 1 cup)
1/3 cup roasted cashews, chopped

Instructions

Step 1: Preheat your oven grill (broiler) to 200°C (about 400°F). Place a large baking tray inside and let it heat for 5 minutes. In a large bowl, toss the cooked and cooled jasmine rice with tamari, rice vinegar, 1 teaspoon honey, toasted sesame oil, and minced garlic until well coated. Spread the rice in a thin, even layer on the hot tray and bake for 14 minutes, tossing halfway through to ensure even crispiness.
Step 2: Dice the chicken thighs and place in a large bowl. Add corn flour, 1/4 teaspoon sea salt, and freshly cracked black pepper. Toss to coat evenly. Heat a large frying pan over medium heat, add olive oil, and cook the chicken in batches without overcrowding. Cook until golden on all sides, then transfer to a paper towel-lined plate.
Step 3: In a blender or small food processor, combine fresh lime juice, unhulled tahini, fish sauce, cilantro, water, 1 teaspoon honey, extra virgin olive oil, and a pinch of salt. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed.
Step 4: While other components cook, finely shred the iceberg lettuce, slice cucumbers into thin rounds, slice spring onions, prepare the edamame, roughly chop the cashews, and pick the mint leaves from the stems.
Step 5: In a large bowl, combine fried chicken, shredded lettuce, cucumbers, mint leaves, spring onions, and edamame. Drizzle with the cilantro lime dressing and toss until evenly coated. Top with crispy rice and chopped cashews. Serve immediately for best texture and flavor.

Tips & Variations

For a vegetarian option, substitute the chicken with crispy tofu or tempeh coated in corn flour and cooked until golden.
Use brown rice instead of jasmine rice for added fiber and a nuttier flavor.
If you prefer a spicier dressing, add a small amount of chopped fresh chili or a dash of chili flakes when blending.
To save time, prepare the dressing and chop salad ingredients ahead of time.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice separate to maintain its texture and reheat the chicken gently in a pan. Assemble the salad fresh just before serving. Avoid storing the assembled salad as the crispy rice will become soggy.

How to Serve

A close-up view of a white bowl filled with three layers: the bottom layer is dark brown fried rice with a slightly oily, textured look; the middle layer contains pieces of light brown, crispy grilled chicken chunks with a moist inside; and the top layer is fresh green lettuce leaves, thin slices of cucumber, green onion rings, and small mint leaves scattered evenly. The bowl sits on a white marbled surface, and the colors of the food stand out vividly against the simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of jasmine rice?

Yes, white rice works fine, but jasmine rice adds a fragrant aroma that enhances the overall flavor.

How do I get the rice crispy without burning it?

Spread the rice in a thin, even layer on a hot tray and toss halfway through baking. Keep a close eye during the last few minutes and adjust time as needed depending on your oven.