Chicken Crispy Rice Salad with Peanut Dressing is a vibrant, texture-packed dish featuring golden pan-crisped jasmine rice, tender marinated chicken, and a colorful mix of fresh vegetables. Tossed in a creamy, zesty peanut-lime dressing, this Asian-inspired salad delivers bold flavor, satisfying crunch, and balanced nutrition in every bite.
Why You’ll Love This Recipe
- Irresistible Crunch – Crispy rice adds incredible texture.
- Bold Peanut Dressing – Creamy, tangy, and slightly sweet.
- Protein-Packed – 30g protein per serving.
- Fresh & Colorful – Loaded with vibrant vegetables.
- Great for Meal Prep – Components can be stored separately.
- Balanced & Satisfying – Perfect as a full meal.
Ingredients You’ll Need
For the Crispy Rice & Chicken
- 3 cups cooked jasmine rice, chilled – Essential for achieving crispy texture.
- 400g boneless skinless chicken breast, thinly sliced – Lean protein base.
- 1 tablespoon cornstarch – Helps create a light crust on chicken.
- 2 tablespoons soy sauce – Savory marinade.
- 2 cloves fresh garlic, minced – Aromatic depth.
- 3 tablespoons neutral cooking oil – For frying and crisping.
For the Fresh Vegetables
- 1 cup red cabbage, finely sliced – Crunch and color.
- 1 cup carrots, julienned – Natural sweetness.
- 1 cup cucumber, sliced – Fresh crispness.
- 3 green onions, sliced – Mild onion flavor.
- 1/4 cup fresh cilantro, chopped – Herbal brightness.
For the Peanut Dressing
- 1/2 cup creamy peanut butter – Rich and creamy base.
- 3 tablespoons fresh lime juice – Bright acidity.
- 1 tablespoon honey – Gentle sweetness.
- 1 teaspoon fresh ginger, finely grated – Warm spice.
- 2–4 tablespoons warm water – Adjusts dressing consistency.
Step-by-Step Instructions
Marinate the Chicken
In a bowl, combine sliced chicken with soy sauce, cornstarch, and minced garlic. Toss until evenly coated.
Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium heat. Cook chicken for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
Crisp the Rice
Add remaining oil to the skillet. Spread chilled rice evenly in the pan. Cook without stirring until the bottom becomes golden and crispy. Flip sections carefully and continue cooking for another 6–8 minutes until crispy on multiple sides.
Prepare the Dressing
In a bowl, whisk peanut butter, lime juice, honey, grated ginger, and warm water until smooth and pourable. Add water gradually to reach desired consistency.
Assemble the Salad
In a large bowl, combine crispy rice, cooked chicken, red cabbage, carrots, cucumber, green onions, and cilantro.
Dress and Toss
Pour peanut dressing over the salad and toss gently until evenly coated.
Recipe Notes & Tips
- Use Cold Rice – Fresh rice won’t crisp properly.
- Don’t Overcrowd the Pan – Ensures maximum crispiness.
- Flip Gently – Keeps rice clusters intact.
- Adjust Dressing Thickness – Add warm water slowly.
- Store Components Separately – Maintains crunch for meal prep.
Nutritional Information
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 480 per serving
Per Serving:
- Sugar: 9g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Perfect Pairings
- Fresh spring rolls
- Miso soup
- Thai iced tea
- Steamed edamame
Ideal Occasions
- Healthy weeknight dinners
- Light lunch bowls
- Meal prep for the week
- Potluck salads
Storage & Serving Tips
- Store crispy rice separately for best texture.
- Keep dressing in a sealed container up to 4 days.
- Reheat rice briefly in a skillet to restore crispness.
- Assemble just before serving if prepping ahead.
Creative Variations to Try
- Spicy Version – Add sriracha or chili crisp.
- Vegetarian Option – Swap chicken for tofu.
- Extra Crunch – Add roasted peanuts or cashews.
- Herb Boost – Add fresh mint or Thai basil.
- Low-Carb Twist – Replace rice with cauliflower rice (skip crisping step).
Troubleshooting Common Issues
- Rice not crispy – Ensure rice is chilled and pan is hot.
- Dressing too thick – Add warm water gradually.
- Chicken dry – Avoid overcooking; slice thinly.
- Salad soggy – Toss dressing just before serving.
Why This Recipe Works
Chilled jasmine rice crisps beautifully in a hot skillet, creating golden clusters that add texture contrast. The cornstarch coating helps the chicken develop a light crust while staying tender inside. The peanut-lime dressing balances creamy richness with acidity and sweetness, tying together the savory chicken and fresh vegetables for a perfectly layered dish.
Final Thoughts
Chicken Crispy Rice Salad with Peanut Dressing is a bold, satisfying meal that combines crunch, creaminess, and fresh flavors in every bite. It’s the perfect balance of comfort and freshness—making it a standout addition to your weekly meal rotation.
