Description
This Chicken Crispy Rice Salad with Creamy Peanut Dressing is a vibrant, texture-packed meal featuring golden crispy jasmine rice, tender chicken, crunchy vegetables, and a rich peanut-lime dressing. Fresh herbs, edamame, and crisp veggies bring brightness to every bite, making this salad both satisfying and refreshing. Perfect for weeknight dinners, meal prep lunches, or a colorful bowl that feels restaurant-worthy but is easy to make at home.
Ingredients
For the Salad
3 cups cooked jasmine rice (chilled)
400 g boneless skinless chicken breast, thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 cloves garlic, minced
3 tablespoons neutral cooking oil
1 cup red cabbage, finely sliced
1 cup carrots, julienned
1 cup cucumber, sliced
3 green onions, sliced
1/4 cup fresh cilantro, chopped
For the Creamy Peanut Dressing
1/2 cup creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh ginger, grated
2–4 tablespoons warm water (adjust for consistency)
Instructions
Marinate the Chicken
Place sliced chicken in a bowl with soy sauce, cornstarch, and minced garlic. Toss to coat and let sit for a few minutes.Cook the Chicken
Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.Heat the Skillet
Add the remaining oil to the skillet and heat until shimmering.Crisp the Rice
Spread chilled jasmine rice in an even layer in the skillet. Cook without stirring for 5–7 minutes until the bottom becomes golden and crispy.Flip the Rice
Turn sections of the rice and cook another 6–8 minutes until crispy on multiple sides.Make the Peanut Dressing
Whisk peanut butter, lime juice, honey, ginger, and warm water in a bowl until smooth and pourable.Assemble the Salad
In a large bowl, combine crispy rice, cooked chicken, cabbage, carrots, cucumber, green onions, and cilantro.Add the Dressing
Pour the peanut dressing over the salad and toss gently until coated.Serve
Garnish with extra cilantro and enjoy immediately while the rice remains crispy.
Notes
Chilled rice works best for achieving the perfect crispy texture.
You can substitute rotisserie chicken for a quicker version.
Add chopped peanuts or chili flakes for extra crunch and heat.
The peanut dressing can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Salad, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg