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Chicken Caesar Crispy Rice Salad Recipe

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★★★★★

5 from 81 reviews

A delicious and satisfying Chicken Caesar Crispy Rice Salad that combines crispy baked rice, savory roasted chickpeas, roasted chorizo, shredded kale, tender chicken breast, and a creamy homemade Caesar dressing with a tangy twist. This recipe offers a perfect balance of textures and flavors, making it a hearty and flavorful meal suitable for lunch or dinner.

Ingredients

Scale

Rice and Seasoning

  • 2/3 cup uncooked long-grain rice (or 2 cups cooked rice)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/4 cup parmesan cheese, grated

Crispy Chickpeas

  • 1 can (14oz/400g) chickpeas, drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

Caesar Dressing

  • 1/2 cup aioli or mayonnaise (egg-free garlic aioli recommended)
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon fish sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white miso paste (or additional Dijon mustard)
  • 1 tablespoon lemon juice
  • 1/2 cup grated parmesan cheese
  • Black pepper, to taste

Salad Components

  • 2 cooked chicken breasts, chopped or shredded
  • 5oz/200g kale, shredded (about 4 cups)
  • 1/3 cup parmesan cheese, grated
  • 2oz/50g chorizo, diced
  • 3 scallions (spring onions), finely sliced
  • Black pepper, to taste

Instructions

  1. Cook the Rice: Add 2/3 cup uncooked rice to a small pot with 1 cup water. Bring to a boil over high heat, then cover with a lid, reduce heat to low, and simmer for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork, spread it thinly on a parchment-lined tray, and refrigerate for at least 10 minutes to cool.
  2. Prepare Cheesy Crispy Rice: Preheat the oven to 400°F (200°C). If using leftover rice, spread it on a parchment-lined baking tray. Drizzle 1 tablespoon olive oil over the rice, sprinkle with 1 teaspoon paprika and 1/4 cup grated parmesan. Toss to coat evenly and spread into a thin, even layer. Bake for 25-30 minutes until the rice turns golden and crispy. Check at 15 and 20 minutes to rotate tray and prevent burning.
  3. Make Crispy Chickpeas: Spread drained chickpeas on a separate lined baking tray. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Bake in the oven alongside the rice for 15 minutes or until golden brown and crisp.
  4. Mix Caesar Dressing: In a bowl or jar, combine 1/2 cup aioli, 1/4 cup Greek yogurt, 1 teaspoon fish sauce, 1 teaspoon miso paste, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1/2 cup grated parmesan, and black pepper. Mix thoroughly with a fork, breaking up the miso paste. Thin the dressing with a small amount of water if it is too thick.
  5. Prepare Salad Ingredients: Heat a small pan on high heat and cook diced chorizo for 2-3 minutes until crispy. In a large mixing or serving bowl, combine shredded kale, sliced scallions, cooked chorizo, shredded chicken, and 1/3 cup grated parmesan cheese.
  6. Combine and Serve: Remove crispy rice and chickpeas from the oven. Add them to the bowl with other salad ingredients. Pour about three-quarters of the Caesar dressing over the salad and toss well to coat everything evenly. Add the remaining dressing on top as a dollop and serve immediately.

Notes

  • Use leftover rice if possible to save time and improve crispiness.
  • Adjust seasoning in chickpeas and rice to your taste preferences.
  • If dressing is too thick, add a small amount of water to reach desired consistency.
  • Check the oven frequently when baking rice and chickpeas to avoid burning as oven temperatures vary.
  • This salad is best served immediately to maintain the crisp texture.
  • For a vegetarian version, omit chicken and chorizo, and consider adding roasted vegetables or tofu.

Keywords: Chicken Caesar Salad, Crispy Rice Salad, Roasted Chickpeas, Chorizo Salad, Caesar Dressing, Gluten Free Friendly, Easy Dinner, Healthy Salad

Find it online: https://nayabaker.com/chicken-caesar-crispy-rice-salad-recipe/