The Viral Crispy Rice Chicken Salad
The Viral Crispy Rice Chicken Salad
Ingredients
For the Crispy Rice
- 1 cup basmati rice, uncooked
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon chili crisp, or to taste
For the Crispy Chicken
- 1 pound frozen breaded chicken tenders, Southern style, high protein if available
For the Salad Base
- 6 cups mixed greens
- 1 cucumber, sliced thin
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
For the Dressing
- 1/2 cup low-fat sweet chili sauce
- 1/4 cup light mayonnaise, or Greek yogurt for creaminess
- 1 tablespoon lime juice
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Spread the uncooked basmati rice evenly on the prepared baking sheet. In a small bowl, whisk together the light soy sauce, dark soy sauce, and chili crisp. Pour this mixture over the rice and toss to coat evenly.
⏱️ 5 min
- 3
Bake the seasoned rice for 20-25 minutes, stirring every 5-7 minutes, until it's crispy and golden brown. Keep a close eye on it to prevent burning. Once done, remove from oven and set aside to cool.
⏱️ 25 min•🌡️ 375
- 4
While the rice is baking, prepare the crispy chicken. Cook the frozen breaded chicken tenders according to package directions, typically in an air fryer at 400°F (200°C) for 10-15 minutes, or in the oven until golden and crispy. Once cooked, let cool slightly, then slice into bite-sized pieces.
⏱️ 15 min•🌡️ 400
- 5
Prepare the dressing: In a small bowl, whisk together the low-fat sweet chili sauce, light mayonnaise (or Greek yogurt), and lime juice until smooth. Set aside.
⏱️ 3 min
- 6
In a large salad bowl, create a base layer with the mixed greens. Arrange the sliced cucumber, shelled edamame, chopped green onions, chopped cilantro, and diced avocado over the greens.
⏱️ 7 min
- 7
Add the sliced crispy chicken pieces over the vegetables. Then, sprinkle the cooled crispy seasoned rice generously over the entire salad.
⏱️ 3 min
- 8
Drizzle the prepared dressing generously over the salad. Using tongs, thoroughly mix all ingredients until well combined and coated with the dressing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Viral Crispy Rice Chicken Salad
For the Crispy Rice
- 1 cup basmati rice, uncooked
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon chili crisp, or to taste
For the Crispy Chicken
- 1 pound frozen breaded chicken tenders, Southern style, high protein if available
For the Salad Base
- 6 cups mixed greens
- 1 cucumber, sliced thin
- 1 cup shelled edamame, thawed if frozen
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
For the Dressing
- 1/2 cup low-fat sweet chili sauce
- 1/4 cup light mayonnaise, or Greek yogurt for creaminess
- 1 tablespoon lime juice
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Spread the uncooked basmati rice evenly on the prepared baking sheet. In a small bowl, whisk together the light soy sauce, dark soy sauce, and chili crisp. Pour this mixture over the rice and toss to coat evenly.
⏱️ 5 min - 3
Bake the seasoned rice for 20-25 minutes, stirring every 5-7 minutes, until it's crispy and golden brown. Keep a close eye on it to prevent burning. Once done, remove from oven and set aside to cool.
⏱️ 25 min•🌡️ 375 - 4
While the rice is baking, prepare the crispy chicken. Cook the frozen breaded chicken tenders according to package directions, typically in an air fryer at 400°F (200°C) for 10-15 minutes, or in the oven until golden and crispy. Once cooked, let cool slightly, then slice into bite-sized pieces.
⏱️ 15 min•🌡️ 400 - 5
Prepare the dressing: In a small bowl, whisk together the low-fat sweet chili sauce, light mayonnaise (or Greek yogurt), and lime juice until smooth. Set aside.
⏱️ 3 min - 6
In a large salad bowl, create a base layer with the mixed greens. Arrange the sliced cucumber, shelled edamame, chopped green onions, chopped cilantro, and diced avocado over the greens.
⏱️ 7 min - 7
Add the sliced crispy chicken pieces over the vegetables. Then, sprinkle the cooled crispy seasoned rice generously over the entire salad.
⏱️ 3 min - 8
Drizzle the prepared dressing generously over the salad. Using tongs, thoroughly mix all ingredients until well combined and coated with the dressing. Serve immediately.
⏱️ 2 min