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–+ servings
High Protein Crispy Rice Salad

High Protein Crispy Rice Salad for Crunchy, Flavorful Meals

This High Protein Crispy Rice Salad combines crispy rice and tender chicken for a satisfying meal that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Jasmine Rice or basmati rice
  • 1 lb Boneless, Skinless Chicken Thighs or tofu/chickpeas for vegetarian
  • 4 cups Iceberg Lettuce or romaine/butter lettuce
  • 2 medium Lebanese Cucumbers or regular cucumbers
  • 4 stalks Spring Onions or yellow/red onions in smaller amounts
For the Crispy Coating
  • 1/2 cup Corn Flour or gluten-free flour blend
  • 2 tablespoons Tamari or soy sauce
For the Dressing
  • 3 tablespoons Rice Vinegar or apple cider vinegar
  • 1 tablespoon Honey or maple syrup for vegan
  • 2 tablespoons Toasted Sesame Oil or regular sesame oil
  • 2 cloves Minced Garlic preferably fresh
  • 2 tablespoons Fresh Lime Juice or lemon juice
  • 1/4 cup Tahini or sunflower seed butter
For the Toppings
  • 1 cup Edamame Beans or other beans
  • 1/2 cup Roasted Cashews or almonds
  • 1/4 cup Fresh Mint Leaves or basil
  • 1/4 cup Cilantro or parsley

Equipment

  • Oven
  • Baking Tray
  • skillet
  • blender
  • Large serving bowl

Method
 

Preparation Steps
  1. Preheat your oven to broil at 200°C (400°F). Prepare a baking tray by placing it in the oven.
  2. Take cooled jasmine rice and toss it in a bowl with tamari. Spread the rice mixture on the hot baking tray. Bake for 14 minutes, flipping halfway until golden and crispy.
  3. Dice chicken thighs into bite-sized pieces and toss in corn flour with salt and pepper. Cook in a hot skillet with olive oil until golden brown (7-10 minutes).
  4. Blend fresh lime juice, tahini, rice vinegar, minced garlic, honey, toasted sesame oil, cilantro, and water until smooth for the dressing.
  5. Chop iceberg lettuce, Lebanese cucumbers, spring onions, and fresh mint leaves while the rice and chicken cool.
  6. In a serving bowl, combine chicken, vegetables, and edamame. Drizzle with tahini dressing and mix well. Top with crispy rice and roasted cashews before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Use cooled jasmine rice for crispiness and avoid overcrowding when cooking for best texture.

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