This is why you're going to adore this salad
This recipe combines everything we look for in a good lunch or dinner salad. It is fresh, yet still satisfyingly filling thanks to the chicken and rice. It also offers plenty of different textures, making every bite interesting.
These are the main reasons why we love this salad:
- crispy baked rice that is golden and full of flavor
- juicy, caramelized chicken
- fresh and crunchy cucumber
- creamy, slightly spicy dressing
- ready in about 40 minutes
- perfect for a quick lunch or dinner
- fresh, slightly sweet, salty, and spicy flavors
- a great recipe for anyone who loves Asian-inspired dishes
Top 5 tips and tricks
Follow these tips for the best results.
- Use cold rice. For the crispiest result, use cooked rice that has cooled completely. Day-old rice stored in the refrigerator works especially well. Drier rice browns more evenly in the oven and becomes much crispier.
- Spread the rice in a thin layer. Do not pile the rice onto the baking sheet. The more surface area that is directly exposed to the hot air, the crispier the result will be. If you are making a larger batch, it is better to use two baking sheets rather than overcrowd one.
- Make sure the chicken breasts are evenly thick. Pound the thicker parts of the chicken breasts before cooking. The goal is to create an even thickness throughout each piece. This helps prevent the thinner parts from drying out while the thicker sections are still cooking.
- Assemble the salad just before serving. You can prepare the fresh vegetables and dressing a little ahead of time, but we recommend adding the crispy rice, chicken, and dressing just before serving. This keeps the contrast between the crunchy rice, fresh vegetables, and juicy chicken at its best.
- Do not skip the fresh ingredients. Cucumber, red onion, and spring onion are not just extras. Their freshness balances the rich, sweet and savory chicken and the creamy dressing. They are what keep the salad tasting fresh and light despite the rice and meat.
Storing
For the best results, we recommend storing the individual components of this salad separately.
Chicken: Transfer the cooked chicken to an airtight container and keep it refrigerated for up to 2 days. Before serving, reheat it in a skillet or serve it cold.
Crispy rice: Let the baked rice cool completely, then store it separately in an airtight container. Since it will gradually lose some of its crispiness in the refrigerator due to moisture, you can reheat it in the oven for a few minutes before serving.
Dressing: The dressing can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Stir well before using.
Vegetables: Store the chopped vegetables separately in an airtight container in the refrigerator. They are best enjoyed within a day or two.
We do not recommend storing the fully assembled salad for an extended period, as the dressing and moisture from the vegetables will soften the crispy baked rice. If you want to take the salad to work or on the go, pack the dressing and crispy rice separately and add them just before eating.
How to make Chicken Crispy Rice Salad (video)
Check this short video to master the recipe at home.
Next, try these salad recipes
- Barley Chicken Salad
- Colorful Cabbage Salad
- Panzanella Salad
- Chicken Caesar Salad
- Nicoise salad
- Greek Salad
METHOD
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bake the rice
Line a large baking sheet with parchment paper. Spread the cooked rice evenly over the baking sheet, drizzle with oil, and season with salt and light soy sauce. Toss well, then spread the rice into a thin, even layer. Place in a preheated oven and bake for 30 minutes at 200°C / 400°F (fan/convection), or until the rice is golden and crispy. Stir once or twice during baking if needed to help it crisp evenly.
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sauce
In a small bowl, combine the light soy sauce, sake, minced garlic, and honey.
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chicken
Pound the chicken breasts until they are about 2 cm (3/4 inch) thick. Place them in a bowl and season with salt and pepper. Heat a large skillet over high heat. Add the sesame oil and cook the chicken until golden brown, about 4–6 minutes per side. Pour in the chicken sauce and continue cooking for another 3–4 minutes, spooning the sauce over the chicken as it cooks, until the sauce thickens. Transfer the chicken to a cutting board and slice into thin strips.
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dressing
In a small bowl, mix together the mayonnaise, Sriracha, Skyr, and soy sauce.
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salad
Add the cucumbers, cut into 2 cm (3/4-inch) cubes, chopped spring onion greens, thinly sliced red onion, corn, and crispy baked rice to a large bowl. Toss to combine. Arrange the sliced chicken on top and drizzle with the dressing.
