Easy High Protein Crispy Rice Salad Recipe

Introduction

This Easy High Protein Crispy Rice Salad combines tender chicken, crunchy rice, and fresh vegetables in a vibrant cilantro lime dressing. It’s a satisfying and flavorful meal perfect for lunch or dinner that’s both nutritious and delicious.

Ingredients

• 3 cups cooked jasmine rice (prepared from 1 cup uncooked grains)
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tsp toasted sesame oil
• 1 clove garlic, minced
• 600 grams boneless skinless chicken thighs, diced
• 2 tbsp corn flour
• 1/4 tsp fine sea salt
• Freshly cracked black pepper, to taste
• 2 tbsp extra virgin olive oil (plus 1 tbsp for dressing)
• 35 ml fresh lime juice
• 2 tbsp unhulled tahini
• 2 tsp fish sauce
• 1/2 cup fresh cilantro, loosely packed
• 2 tbsp water
• 1/2 head iceberg lettuce, finely shredded
• 2 Lebanese cucumbers, sliced in thin rounds
• Handful of mint leaves
• 3 stalks spring onions, thinly sliced
• 200 grams shelled edamame beans (about 1 cup)
• 1/3 cup roasted cashews, chopped

Instructions

1. Step 1: Preheat your oven grill (broiler) to 200°C (about 400°F). Place a large baking tray inside to heat for 5 minutes. In a large bowl, toss the cooked and cooled jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic until well coated. Spread the rice in a thin, even layer on the hot tray and bake for 14 minutes, tossing halfway through to crisp evenly.
2. Step 2: Dice the chicken thighs and place in a bowl. Add corn flour, sea salt, and black pepper, tossing to coat evenly. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Cook the chicken in batches without crowding until golden on all sides. Transfer to a paper towel-lined plate.
3. Step 3: In a blender or small food processor, combine lime juice, tahini, fish sauce, cilantro, water, honey, 1 tablespoon olive oil, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning with extra lime juice or salt if needed.
4. Step 4: Finely shred the iceberg lettuce, slice the cucumbers into thin rounds, thinly slice the spring onions, chop the roasted cashews, and prepare the edamame beans. Pick fresh mint leaves from the stems.
5. Step 5: In a large salad bowl, combine the cooked chicken, shredded lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with the cilantro lime dressing and toss gently to coat. Top with the crispy rice and chopped cashews. Serve immediately for the best texture and freshness.

Tips & Variations

• Use leftover rice that has been chilled for best crispiness when baking.
• Substitute chicken thighs with firm tofu for a vegetarian version.
• Add extra lime juice or fresh chili flakes to the dressing for a brighter, spicier flavor.
• Roast the cashews lightly before chopping to enhance their nuttiness.

Storage

Store the components separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice and dressing apart until just before serving to maintain crunchiness. Reheat chicken gently in a pan or microwave. The salad is best enjoyed fresh, but you can toss leftovers without crispy rice and add fresh ones before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, jasmine rice is recommended for its fragrance and texture, but you can use long-grain rice or basmati. Just ensure the rice is cooked and cooled well before crisping.

Is it possible to make this salad vegan?

Absolutely. Replace the chicken with tofu or tempeh, and omit the fish sauce or substitute it with soy sauce or a vegan fish sauce alternative.

Easy High Protein Crispy Rice Salad Recipe

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★★★★★

4.7 from 73 reviews

This Easy High Protein Crispy Rice Salad is a deliciously fresh and crunchy meal combining crispy baked jasmine rice, pan-fried chicken thighs, and a vibrant cilantro lime dressing. With fresh vegetables including lettuce, cucumbers, mint, spring onions, and protein-rich edamame, topped with roasted cashews, this salad offers a wonderful balance of textures and flavors perfect for a satisfying lunch or light dinner.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Crispy Rice

• 3 cups cooked jasmine rice (prepared from 1 cup uncooked grains)
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tsp toasted sesame oil
• 1 clove garlic, minced

Chicken

• 600 grams boneless skinless chicken thighs, diced
• 2 tbsp corn flour
• 1/4 tsp fine sea salt
• Freshly cracked black pepper, to taste
• 2 tbsp extra virgin olive oil

Cilantro Lime Dressing

• 35 ml fresh lime juice
• 2 tbsp unhulled tahini
• 2 tsp fish sauce
• 1/2 cup fresh cilantro, loosely packed
• 2 tbsp water
• 1 tsp honey
• 1 tbsp extra virgin olive oil
• 1/4 tsp fine sea salt

Fresh Salad Ingredients

• 1/2 head iceberg lettuce, finely shredded
• 2 Lebanese cucumbers, sliced in thin rounds
• Handful of mint leaves
• 3 stalks spring onions, thinly sliced
• 200 grams shelled edamame beans (about 1 cup)
• 1/3 cup roasted cashews, chopped

Instructions

1. Bake the Crispy Rice: Preheat your oven grill (broiler) to 200°C (about 400°F) and place a large baking tray inside to heat for 5 minutes. In a large mixing bowl, add the cooled cooked jasmine rice. Whisk together tamari, rice vinegar, honey, toasted sesame oil, and minced garlic in a small bowl. Pour this sauce over the rice and toss well to coat evenly. Spread the rice thinly on the hot baking tray and bake for 14 minutes, tossing halfway through to ensure even crisping.
2. Prepare and Cook the Chicken: Dice the chicken thighs and place them in a large mixing bowl. Add corn flour, sea salt, and freshly cracked black pepper; toss to coat evenly. Heat olive oil in a large frying pan over medium heat. Add the chicken pieces in batches to avoid crowding, cooking until golden and cooked through on all sides. Transfer cooked chicken to a paper towel-lined plate and keep warm.
3. Make the Cilantro Lime Dressing: In a bullet blender or small food processor, combine fresh lime juice, tahini, fish sauce, loosely packed cilantro, water, honey, extra virgin olive oil, and salt. Blend on high speed until smooth and creamy. Taste and adjust salt or lime juice as needed for balanced flavor.
4. Prepare Fresh Salad Ingredients: While other components cook, finely shred iceberg lettuce, thinly slice Lebanese cucumbers and spring onions, roughly chop roasted cashews, pick fresh mint leaves, and measure shelled edamame beans. Having these ready ensures freshness and easy assembly.
5. Assemble and Serve the Salad: In a large salad bowl, combine the cooked chicken, shredded lettuce, sliced cucumbers, mint leaves, sliced spring onions, and edamame beans. Drizzle with cilantro lime dressing and toss until evenly coated. Top with the crispy baked rice and chopped roasted cashews for crunch. Serve immediately, optionally adding more mint or a squeeze of lime for extra brightness.

Notes

• Ensure the jasmine rice is well cooled before tossing with the sauce to achieve maximum crispiness when baking.
• Working in batches when frying chicken prevents overcrowding, which helps in achieving an even golden crust.
• The cilantro lime dressing can be adjusted to taste by adding more lime juice or salt for brightness and balance.
• Serve the salad immediately after assembly to maintain the crispy texture of the baked rice.
• For a vegetarian version, substitute the chicken with firm tofu and omit fish sauce from the dressing.

Keywords: high protein salad, crispy rice salad, chicken salad, healthy lunch, cilantro lime dressing, easy dinner, baked rice, jasmine rice salad