Crispy Chicken Rice Salad with Creamy Peanut Dressing Bliss

Enjoy a fresh and satisfying Chicken Crispy Rice Salad with Peanut Dressing, perfect for lunch and packed with vibrant flavors.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked chicken breast tender and filling
1 cup Crispy rice toasted leftover rice preferred
4 cups Mixed greens arugula, spinach, and romaine
1 cup Chopped vegetables bell peppers, cucumbers, and shredded carrots

For the Peanut Dressing

1/2 cup Peanut butter creamy or crunchy
3 tablespoons Soy sauce substitute with tamari for gluten-free
2 tablespoons Honey maple syrup as vegan alternative
2 tablespoons Lime juice or lemon juice
1 clove Garlic minced
1/4 cup Water to adjust consistency

Equipment

Pan
mixing bowl
whisk

Method

Steps

Cook the Chicken: Cook the chicken breast until tender until fully cooked. Allow to cool, then slice into bite-sized pieces.
Toast the Rice: Heat oil in a pan and toast the rice until golden and crispy.
Prepare the Vegetables: Chop bell peppers, cucumbers, and carrots. Mix with mixed greens.
Make the Peanut Dressing: Whisk together peanut butter, soy sauce, honey, lime juice, garlic, and water.
Assemble the Salad: Combine mixed greens, vegetables, sliced chicken, and crispy rice. Drizzle with dressing and toss.
Serve and Enjoy: Divide into servings and enjoy immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Optional garnish with chopped peanuts or fresh cilantro for an extra flavor kick.

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