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Crispy Rice Chicken Salad Bowl

Crispy Rice Chicken Salad Bowl

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A vibrant and satisfying bowl packed with golden crispy rice, tender chicken, crunchy vegetables, and a savory sesame dressing. This texture-rich meal is fresh, colorful, and perfect for lunch or dinner.

Ingredients

Scale
  • 3 cups cooked jasmine rice, preferably day old
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs, cooked and sliced
  • 1 cup purple cabbage, thinly shredded
  • 1 cup kale, chopped
  • 1 cup carrots, grated
  • 1 cup cucumber, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Toss the cooked rice with olive oil and a pinch of salt until evenly coated.
  3. Spread the rice evenly in a thin layer on the prepared baking sheet.
  4. Bake for 25 minutes, stirring once halfway through, until golden and crispy.
  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and lime juice to create the dressing.
  6. In a large bowl, combine shredded cabbage, chopped kale, grated carrots, sliced cucumber, and cooked sliced chicken.
  7. Add the crispy rice to the bowl and pour the dressing over the mixture.
  8. Toss gently to combine and sprinkle with chopped cilantro and sesame seeds before serving.

Notes

  • Use day old rice for the best crispy texture.
  • Spread rice in a single thin layer to prevent steaming.
  • Add dressing gradually to maintain crunch.
  • Store components separately for meal prep.