Crispy Rice Chicken Salad

When I think of the perfect summer dish, Crispy Rice Chicken Salad comes to mind. This salad is not just any ordinary mix of greens; it’s a vibrant, colorful dish that brings together the freshness of vegetables and the satisfying crunch of crispy rice. I remember the first time I made this for a picnic. The sun was shining, and the air was filled with laughter as we spread out our blanket. I had just whipped up this salad, and the moment everyone took their first bite, their faces lit up. The combination of flavors, from the tender rotisserie chicken to the zingy dressing, was an instant hit. It’s the perfect dish for those laid-back summer days, but honestly, you can enjoy this anytime of year!

Every ingredient in this salad plays a crucial role in building layers of flavor and texture. I love how the crispy rice adds a satisfying crunch, while the fresh herbs like mint and cilantro elevate the dish. Incorporating the delicious tang of lime juice keeps everything bright and refreshing. Plus, it’s quick and easy to prepare, making it ideal for busy weeknights or casual gatherings with friends. I promise, once you make this Crispy Rice Chicken Salad, it will become a staple in your household!

Everything You Need for Crispy Rice Chicken Salad

The ingredients for this Crispy Rice Chicken Salad are all about vibrant flavors and crunch. Each component plays a role in creating a harmonious and delightful balance. From the crispy rice to the fresh greens, these ingredients are designed to complement each other, making each bite a burst of flavor.

• ½ cup neutral-flavored oil (such as avocado or grapeseed), divided: This oil is perfect for frying shallots, adding flavor without overpowering the dish.
• 1 large shallot, thinly sliced: Adds a sweet and aromatic flavor when fried until golden.
• 2 cups cooked white rice (preferably a day or two old): The key to achieving that crispy texture in the salad.
• 1 tablespoon soy sauce: Provides a salty, umami punch that elevates the flavors.
• ½ tablespoon Sambal Olek or chili crunch: A spicy kick that can be adjusted based on your heat preference.
• 4 cups thinly sliced Tuscan kale: Rich in nutrients, it adds a hearty base to the salad.
• 2 cups thinly sliced green cabbage: Offers a nice crunch and sweetness.
• 2 cups shredded rotisserie chicken: Convenient and adds protein, making the salad filling.
• ¾ cup thinly sliced English cucumber: Adds freshness and coolness to the dish.
• ½ cup roasted, lightly salted peanuts, finely chopped: Brings a nutty flavor and extra crunch.
• ¼ cup + 2 tablespoons fresh mint, roughly chopped: A vibrant herb that brightens the entire salad.
• ¼ cup + 2 tablespoons fresh cilantro, roughly chopped: Adds a fresh, aromatic element to the dish.
• 3 tablespoons lime juice: The citrusy zing that ties all the flavors together.
• 3 tablespoons fish sauce (substitute soy sauce if needed): Provides a savory depth to the dressing.
• 1 ½ tablespoons sugar: Balances the flavors with a touch of sweetness.
• 2 tablespoons reserved neutral oil (from frying shallots): Adds richness while maintaining the salad’s lightness.
• 1 large garlic clove, pressed: For a hint of aromatic flavor.
• ¾ teaspoon fresh, pressed ginger: Adds warmth and spice; adjust according to your preference.

How to Prepare Crispy Rice Chicken Salad

Preparing this Crispy Rice Chicken Salad is an enjoyable process that results in a delicious meal. It involves a few simple steps, from frying shallots to assembling the fresh ingredients. Follow these detailed instructions to create a salad that’s sure to impress!

1. First, fry your shallot. Place a large, fine mesh sieve over a bowl to drain the oil later. Add ½ cup of the neutral-flavored oil to a large skillet and heat it over medium. Once the oil is hot, add your thinly sliced shallots. Fry them until they turn a beautiful golden brown, which should take about 3 to 5 minutes. Use a fish spatula to flip them occasionally. Keep a close eye on them, as they can burn quickly. Once fried, drain the oil through the sieve and place the shallots on paper towels to absorb excess oil. Set them aside, reserving the oil for later.
2. Next, heat the same skillet over medium heat and add 1 tablespoon of the reserved oil. Once hot, add the cooked white rice, 1 tablespoon soy sauce, and ½ tablespoon Sambal Olek. Stir to combine, making sure the rice is coated well. Use a spatula to flatten the mixture into an even layer. Allow it to cook undisturbed for about 5 minutes until the bottom is golden brown and crispy. Carefully flip the rice and stir it slightly before pressing it back down to cook for another 5 minutes, or until crispy and golden throughout. Once done, remove it from heat and set aside.
3. Next, let’s make the dressing. In a small jar or bowl, combine all the dressing ingredients: 3 tablespoons lime juice, 3 tablespoons fish sauce, and 1 ½ tablespoons sugar. Shake or whisk vigorously until well combined and the sugar dissolves.
4. Now, prepare the salad. In a large mixing bowl, add the thinly sliced Tuscan kale. Drizzle the dressing over the kale and use your hands to toss and massage it. This helps to soften the kale and make it more palatable. Once well mixed, add the thinly sliced green cabbage, shredded rotisserie chicken, and cucumber slices. Toss everything together gently until well combined.
5. Finally, it’s time to serve! Start by plating the salad mixture onto a large serving platter or individual bowls. Top with the crispy rice, fried shallots, and finely chopped peanuts for an added crunch. You can also sprinkle additional herbs on top if desired.

Recipe Variations about Crispy Rice Chicken Salad

This Crispy Rice Chicken Salad is easily adaptable, allowing you to get creative with your ingredients. Here are some tips to customize it to your liking:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The crispy rice may lose its crunch, but it will still be delicious.
• Freezing: It’s not recommended to freeze this salad, as the fresh vegetables and crispy rice won’t thaw well. Best enjoyed fresh!
• Pairing: Serve this salad alongside grilled shrimp or chicken to make a complete meal.
• Herb Variations: Experiment with different herbs like basil or parsley to change the flavor profile.
• Nut Alternatives: If you’re allergic to peanuts, consider using sunflower seeds or sliced almonds instead for some crunch.

How to Serve Crispy Rice Chicken Salad

Serving Crispy Rice Chicken Salad is an opportunity to impress your guests with a colorful and enticing presentation. Here are some ideas on how to serve it:

• On a platter: Serve the salad in a large bowl or on a beautiful platter, allowing guests to serve themselves, making it perfect for family gatherings.
• Individual bowls: For a more elegant approach, plate individual servings in smaller bowls, garnishing with extra herbs and crispy rice on top.
• As a side dish: Pair this salad with grilled chicken, fish, or tofu for a complete meal that highlights the fresh flavors of summer.
• Picnics: This salad is great for outdoor events. Pack it in a cooler, keeping the crispy rice separate to add just before serving.
• Storage tips: If storing leftovers, keep the crispy rice in a separate container to maintain its texture until ready to eat.
• Seasonal variations: In colder months, consider adding roasted vegetables to give a warm twist to the dish while keeping the crispy rice.

FAQ

Conclusion

The Crispy Rice Chicken Salad is a delightful blend of textures and flavors, making it a standout dish for any occasion. Whether you’re enjoying it on a sunny picnic or as a quick weeknight dinner, it’s bound to satisfy. I encourage you to give it a try; you won’t be disappointed!

Crispy Rice Chicken Salad

The ultimate summer dish, Crispy Rice Chicken Salad combines crispy rice and tender chicken with fresh vegetables for a light and satisfying meal. Perfect for picnics or quick weeknight dinners, this salad is bursting with flavor and ready in no time. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Salads

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup neutral-flavored oil divided
• 1 large shallot thinly sliced
• 2 cups cooked white rice such as jasmine or long-grain white rice, preferably a day or two old
• 1 tablespoon soy sauce
• ½ tablespoon Sambal Olek or chili crunch, feel free to add more if you want it hotter
• 4 cups thinly sliced Tuscan kale
• 2 cups thinly sliced green cabbage
• 2 cups shredded rotisserie chicken
• ¾ cup thinly sliced English cucumber (slice in half length-wise, then cut into half-moon shapes)
• ½ cup roasted, lightly salted peanuts finely chopped
• ¼ cup fresh mint roughly chopped
• ¼ cup fresh cilantro roughly chopped
• 3 tablespoons lime juice
• 3 tablespoons fish sauce or you could use soy sauce
• 1 ½ tablespoons sugar
• 2 tablespoons reserved neutral oil (from the ½ cup oil you used to fry the shallot in)
• 1 large garlic clove pressed
• ¾ teaspoon fresh, pressed ginger (use 1 teaspoon if you really love ginger)

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Whisk
• Food Processor
• Baking Sheet

Method

 

1. First, fry your shallot. Place a large, fine mesh sieve over a bowl to drain the oil later. Add ½ cup of the neutral-flavored oil to a large skillet and heat it over medium. Once the oil is hot, add your thinly sliced shallots. Fry them until they turn a beautiful golden brown, which should take about 3 to 5 minutes. Use a fish spatula to flip them occasionally. Keep a close eye on them, as they can burn quickly. Once fried, drain the oil through the sieve and place the shallots on paper towels to absorb excess oil. Set them aside, reserving the oil for later.
2. Next, heat the same skillet over medium heat and add 1 tablespoon of the reserved oil. Once hot, add the cooked white rice, 1 tablespoon soy sauce, and ½ tablespoon Sambal Olek. Stir to combine, making sure the rice is coated well. Use a spatula to flatten the mixture into an even layer. Allow it to cook undisturbed for about 5 minutes until the bottom is golden brown and crispy. Carefully flip the rice and stir it slightly before pressing it back down to cook for another 5 minutes, or until crispy and golden throughout. Once done, remove it from heat and set aside.
3. Next, let’s make the dressing. In a small jar or bowl, combine all the dressing ingredients: 3 tablespoons lime juice, 3 tablespoons fish sauce, and 1 ½ tablespoons sugar. Shake or whisk vigorously until well combined and the sugar dissolves.
4. Now, prepare the salad. In a large mixing bowl, add the thinly sliced Tuscan kale. Drizzle the dressing over the kale and use your hands to toss and massage it. This helps to soften the kale and make it more palatable. Once well mixed, add the thinly sliced green cabbage, shredded rotisserie chicken, and cucumber slices. Toss everything together gently until well combined.
5. Finally, it’s time to serve! Start by plating the salad mixture onto a large serving platter or individual bowls. Top with the crispy rice, fried shallots, and finely chopped peanuts for an added crunch. You can also sprinkle additional herbs on top if desired.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The crispy rice may lose its crunch, but it will still be delicious.
• Tip 2: It’s not recommended to freeze this salad, as the fresh vegetables and crispy rice won't thaw well. Best enjoyed fresh!
• Tip 3: Serve this salad alongside grilled shrimp or chicken to make a complete meal.
• Tip 4: Experiment with different herbs like basil or parsley to change the flavor profile.
• Tip 5: If you're allergic to peanuts, consider using sunflower seeds or sliced almonds instead for some crunch.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.