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Crispy Rice Salad with Chicken and Cucumber Recipe

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4 from 13 reviews

A vibrant and crunchy Crispy Rice Salad featuring oven-baked crispy rice mixed with diced chicken patties, fresh cucumber, creamy avocado, and edamame, all tossed in a flavorful sweet chili and yogurt dressing. This salad combines textures and flavors for a satisfying and wholesome meal perfect for lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Rice and Seasoning

  • 4 cups cooked rice, cooled
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chili crisp oil
  • 1 tablespoon sesame oil

Salad Mix

  • 1 large English cucumber, thinly sliced
  • 1 cup edamame (cooked and shelled)
  • 1 avocado, diced
  • 4 crispy chicken patties, diced

Dressing

  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1/2 teaspoon paprika
  • Salt, to taste

Garnish

  • Sesame seeds
  • Sliced green onions

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the rice until crispy.
  2. Prepare Crispy Rice: Spread the cooled cooked rice evenly on a foil-lined sheet tray. Toss the rice with dark soy sauce, sesame oil, and chili crisp oil to coat evenly. Bake in the preheated oven for 30 to 40 minutes, tossing and rotating the tray halfway through to ensure the rice crisps evenly and achieves a golden texture.
  3. Make the Dressing: In a bowl, whisk together the plain Greek yogurt, mayonnaise, sweet chili sauce, paprika, and salt until smooth and well combined. Adjust seasoning according to your taste preference.
  4. Toss Salad Ingredients: In a large bowl, combine the thinly sliced cucumber, diced avocado, cooked edamame, diced crispy chicken patties, and the crispy baked rice. Pour the prepared dressing over the mixture and toss gently to coat all ingredients evenly.
  5. Garnish and Serve: Transfer the salad to serving bowls or plates. Sprinkle with sesame seeds and sliced green onions for added texture and flavor. Serve immediately to enjoy the crispiness of the rice and freshness of the ingredients.

Notes

  • For best results, use day-old cooked rice as it crisps better in the oven.
  • Ensure the rice is spread in a thin, even layer on the baking sheet to achieve maximum crispiness.
  • You can substitute crispy chicken patties with grilled chicken breast or tofu for variations.
  • Adjust the amount of chili crisp oil depending on your preferred spice level.
  • Serve the salad immediately after assembling to maintain the crisp texture of the rice.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://dishiary.com/crispy-rice-salad-with-chicken-and-cucumber-recipe/