Crispy Rice Chicken Salad Bowl
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
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Toss the cooked rice with olive oil and a pinch of salt until evenly coated.
- Spread the rice evenly in a thin layer on the prepared baking sheet.
- Bake for 25 minutes, stirring once halfway through, until golden and crispy.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and lime juice to create the dressing.
- In a large bowl, combine shredded cabbage, chopped kale, grated carrots, sliced cucumber, and cooked sliced chicken.
- Add the crispy rice to the bowl and pour the dressing over the mixture.
- 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.
Find it online: https://tastyze.com/crispy-rice-chicken-salad-bowl/