Introduction

This Easy High Protein Crispy Rice Salad combines tender chicken, crunchy crispy rice, and fresh vegetables tossed in a zesty cilantro lime dressing. It’s a flavorful, satisfying dish perfect for a nutritious lunch or light dinner. The textures and bright flavors work together beautifully to keep you coming back for more.

A white bowl contains a layered dish starting with a bed of dark leafy greens at the bottom. On top of the greens, there is a layer of cooked brown rice mixed with small green edamame beans scattered throughout. Over the rice, bite-sized pieces of browned, grilled chicken are spread evenly, showing a slightly crispy texture. Fresh, thinly sliced cucumber rounds form a neat stack on one side of the bowl. Bright green mint leaves are placed intermittently over the chicken and rice, adding a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crispy rice:

2 tbsp tamari
3 cups cooked jasmine rice
1 clove garlic, finely minced
1 tbsp rice vinegar
2 tsp toasted sesame oil
1 tsp honey

For the chicken:

2 tbsp corn flour
2 tbsp extra virgin olive oil (or neutral oil like grapeseed)
Fresh cracked black pepper, to taste
600 g boneless skinless chicken thighs, diced into 1-inch pieces
1/4 tsp fine sea salt

For the cilantro lime dressing:

2 tbsp unhulled tahini
1 tbsp extra virgin olive oil
35 ml fresh lime juice
1 tsp honey
2 tbsp water
2 tsp fish sauce (such as Red Boat)
1/2 cup fresh cilantro, loosely packed and roughly chopped

For the salad assembly:

2 Lebanese cucumbers, sliced thinly
200 g shelled edamame beans
Handful of mint leaves
1/2 head iceberg lettuce, finely shredded
1/3 cup roasted cashews, chopped
3 stalks spring onions, thinly sliced

Instructions

Step 1: Preheat your oven grill (broiler) to 200°C (about 400°F). Place a large baking tray inside and let it heat for 5 minutes. In a large bowl, combine the cooled cooked jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic. Toss well until evenly coated. Spread the rice evenly on the hot tray and bake for 14 minutes, tossing halfway to crisp all sides.

Step 2: Dice the chicken thighs and place in a large bowl. Add corn flour, sea salt, and black pepper, tossing to coat evenly. Heat the olive oil in a large frying pan over medium heat. Cook chicken in batches, avoiding overcrowding, until golden on all sides. Transfer cooked chicken to a paper towel-lined plate.

Step 3: In a blender or small food processor, combine lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and a pinch of salt. Blend on high until smooth and creamy. Adjust salt or lime juice to taste for a balanced flavor.

Step 4: While other ingredients are prepared, finely shred the iceberg lettuce, slice the cucumbers thinly, slice the spring onions, prepare the edamame, roughly chop roasted cashews, and pick mint leaves.

Step 5: In a large salad bowl, combine the fried chicken, shredded lettuce, cucumber slices, mint leaves, spring onions, and edamame. Drizzle with the cilantro lime dressing and toss thoroughly. Top with crispy rice and chopped cashews for crunch. Serve immediately, adding extra mint or a squeeze of lime if desired.

Tips & Variations

Use day-old jasmine rice for the crispiest texture when baking.

Swap chicken thighs for firm tofu for a vegetarian option.

Add a splash of extra lime juice to brighten the dressing before serving.

Roast the cashews lightly in a dry pan for enhanced nuttiness.

Use gluten-free tamari to keep the dish gluten-free.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice in a sealed container at room temperature to maintain crunch. Reheat chicken gently in a pan or microwave before assembling. Dress the salad just before serving to preserve freshness and texture.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, you can substitute brown rice, but jasmine rice crisps up better due to its starch content. Brown rice will be chewier and may not achieve the same crispiness.

Is the fish sauce flavor strong in the dressing?

The fish sauce adds a subtle umami depth without overwhelming the lime and tahini flavors. If you’re sensitive to its taste, start with less and adjust to your preference.