This Asian Peanut Crispy Rice Chicken Salad is a delicious fusion of textures and bold flavors, perfect for a light yet satisfying meal. The dish starts with a base of crispy rice that adds an unexpected crunch to each bite, perfectly contrasting the tender, juicy chicken. Fresh, vibrant vegetables like lettuce, avocados, and cucumbers elevate the salad, while a sprinkle of herbs such as green onions gives it a refreshing finish.
What truly sets this salad apart is its peanut butter-based dressing. Creamy and rich, the dressing harmoniously blends the nutty flavor of peanut butter with the umami depth of soy sauce and the zesty brightness of fresh lime juice. A touch of sweetness and a hint of spice balance the flavors, making every bite irresistible. The dressing not only coats the vegetables and chicken but also seeps into the crispy rice, creating a delightful interplay of savory, tangy, and slightly sweet notes.
This salad is as versatile as it is delicious. You can enjoy it as a hearty main course or serve it as a vibrant side dish at gatherings. It’s a perfect way to use up leftover rice or chicken, transforming simple ingredients into a show-stopping dish. Whether you’re looking for a meal that’s wholesome, packed with flavor, or just fun to eat, this Asian Peanut Crispy Rice Chicken Salad delivers on all fronts.
Asian Peanut Chicken Crispy Rice Salad
- Total Time: 55 minutes
Description
A vibrant and texturally exciting salad featuring tender chicken, crispy rice, fresh vegetables, and a creamy, tangy peanut dressing that perfectly balances nutty, savory, and zesty flavors.
Ingredients
- 8 cups lettuce, sliced
- 2 cucumbers, sliced in halves
- 2 avocados, diced into large cubes
- Optional: green onions to garnish
- 4 cups cooked rice (any type of rice is fine, although jasmine rice may get you the best result)
- 1/4 cup soy sauce
- 2 tbsp sriracha
- 8 chicken thighs, boneless and diced
- 1/3 cup soy sauce
- 3 tbsp sriracha (adjust to your desired spice level)
- 2 tsp black pepper
- 2 tbsp peanut butter (I used crunchy for added texture, but creamy can also look more appealing)
- 3 tsp rice vinegar
- 1 tbsp lime juice (from about 1/2 lime)
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp ginger, minced
- 2 tbsp garlic, minced
Instructions
- Mix the cooked rice with soy sauce and sriracha until evenly coated. Spread the rice onto a parchment-lined baking sheet and bake at 400°F (200°C) for 30-35 minutes, stirring occasionally, until crispy and golden.
- In a large pan over medium heat, cook the diced chicken thighs with soy sauce, sriracha, and black pepper. Stir frequently until the chicken is fully cooked and slightly caramelized, about 8–10 minutes. Remove from heat and let cool slightly.
- Combine all the dressing ingredients in a small bowl or jar. Mix with a spoon until smooth. Add a splash of water to adjust consistency, if needed.
- In a large bowl, layer the lettuce, cucumbers, avocados, and crispy rice. Top with the cooked chicken and drizzle generously with the peanut dressing. Garnish with green onions, if desired.
- To serve, toss lightly to combine and serve immediately for the best crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 40
Nutrition
- Serving Size: 4
Turned out well, but I would love some more pictures on this post to see how yours looked
Hi Camila! Thanks for the feedback!
The crunchy rice brought unexpected texture to a super fresh salad.
The crunch is so good! Thank you for your review, Melanie!