Description
A fresh and crunchy salad featuring tender chicken, crispy rice, and vibrant veggies, topped with a rich peanut dressing.
Ingredients
Scale
- 2 Boneless Chicken Thighs (or Breasts)
- 1 cup Crispy Rice (or quinoa)
- 1 cup Mixed Fresh Veggies (such as bell peppers, carrots, and cucumbers)
- 2 tbsp Lime Juice
- 3 tbsp Peanut Butter
- 2 tbsp Soy Sauce
- 1 tbsp Honey (or Maple Syrup)
- 1 tsp Sesame Oil
- 1/4 cup Chopped Peanuts
- Fresh Herbs (like cilantro or mint)
Instructions
- Cook the chicken: Season the chicken thighs or breasts with salt, pepper, and garlic powder. Heat a skillet over medium-high heat, add sesame oil, and cook chicken for 6-7 minutes per side until golden brown. Let it rest before slicing.
- Prepare the crispy rice: If using puffed rice, use it directly. For fried rice, add leftover cooked rice to a skillet with oil over medium heat and cook until crispy, about 5-7 minutes. Set aside.
- Chop the veggies: Dice your mixed veggies into bite-sized pieces.
- Whisk together the dressing: Combine peanut butter, lime juice, soy sauce, honey, and sesame oil in a bowl. Whisk until smooth and adjust consistency with water if needed.
- Assemble the salad: In a large bowl, layer crispy rice, chopped chicken, and fresh veggies. Drizzle with peanut dressing and toss gently to mix.
- Garnish and serve: Top with chopped peanuts, fresh herbs, and additional toppings, if desired. Serve immediately or chill for later.
Notes
Feel free to customize with different veggies or proteins. Salad is best enjoyed fresh but can be stored separately in airtight containers.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken salad, crispy rice salad, peanut dressing, summer salad, healthy salad