Easy High Protein Crispy Rice Salad Recipe
This Easy High Protein Crispy Rice Salad features crispy oven-baked tamari-seasoned jasmine rice, pan-fried juicy chicken thighs, fresh vegetables, and a zesty cilantro lime tahini dressing. Combining vibrant textures and bold flavors, it’s a satisfying, protein-packed salad perfect for a healthy lunch or light dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
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:
- 600 g boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tbsp corn flour
- 2 tbsp extra virgin olive oil (or neutral oil like grapeseed)
- Fresh cracked black pepper, to taste
- 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 (Red Boat preferred)
- 1/2 cup fresh cilantro, loosely packed and roughly chopped
- 1/4 tsp fine sea salt
For the Salad Assembly:
- 2 Lebanese cucumbers, sliced thinly in rounds
- 200 g shelled edamame beans
- Handful of fresh mint leaves
- 1/2 head iceberg lettuce, finely shredded
- 1/3 cup roasted cashews, chopped
- 3 stalks spring onions, thinly sliced
Instructions
- 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. Meanwhile, in a large bowl toss 3 cups cooked jasmine rice with a whisked mixture of 2 tbsp tamari, 1 tbsp rice vinegar, 1 tsp honey, 2 tsp toasted sesame oil, and 1 clove minced garlic. Spread the rice evenly on the hot baking tray and bake for 14 minutes, tossing halfway through to achieve an even crispy texture.
- Prepare and Cook the Chicken: Dice 600 g boneless skinless chicken thighs and toss with 2 tbsp corn flour, 1/4 tsp sea salt, and freshly cracked black pepper. Heat 2 tbsp extra virgin olive oil in a large frying pan over medium heat. Fry the chicken in batches, ensuring pieces aren’t touching, until golden brown all around. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Make the Cilantro Lime Dressing: In a bullet blender or small processor, blend together 35 ml lime juice, 2 tbsp unhulled tahini, 2 tsp fish sauce, 1/2 cup loosely packed cilantro, 2 tbsp water, 1 tsp honey, 1 tbsp extra virgin olive oil, and a pinch of salt until smooth and creamy. Adjust seasoning with additional lime juice or salt if desired.
- Prepare Fresh Salad Ingredients: Finely shred 1/2 head iceberg lettuce, slice 2 Lebanese cucumbers into thin rounds, thinly slice 3 spring onions, prepare 200 g shelled edamame beans, chop 1/3 cup roasted cashews, and pick a generous handful of fresh mint leaves. Having all vegetables ready ensures freshness and quick assembly.
- Assemble and Serve the Salad: In a large bowl, combine fried chicken, shredded lettuce, sliced cucumbers, mint leaves, spring onions, and edamame beans. Drizzle with cilantro lime dressing and toss to coat evenly. Finally, scatter the crispy baked rice and chopped cashews on top. Serve immediately to enjoy the crisp textures and fresh flavors. Optionally, add extra mint or a squeeze of lime before serving for enhanced brightness.
Notes
- Use day-old cooked rice chilled in the fridge for best crispiness when baking.
- The chicken coating with corn flour helps achieve a crispy exterior without deep frying.
- Adjust the amount of honey in the dressing and rice seasoning to your preferred sweetness.
- Fresh herbs like mint and cilantro brighten up the salad; don’t skip them.
- Serve immediately after assembly to maintain the crispy texture of the rice.
- For a gluten-free version, ensure tamari is certified gluten-free.
Keywords: crispy rice salad, high protein salad, chicken salad recipe, asian inspired salad, healthy dinner, easy lunch, cilantro lime dressing
