Chicken Crispy Rice Salad with Peanut Dressing

Chicken Crispy Rice Salad with Peanut Dressing is the kind of weeknight meal that makes you feel like a restaurant chef without the stress. Imagine golden, oven-toasted rice landing on a bed of crunchy cabbage, tender shredded chicken, crisp cucumbers, and creamy avocado

Why You’ll Love This Recipe

• Incredible texture in every bite: The contrast between crunchy oven-crisped rice, cool vegetables, and creamy peanut dressing is just *chef’s kiss* satisfying.
• High-protein and filling: Shredded chicken breast makes this a genuinely hearty meal, not just a side salad.
• Great for meal prep: Keep components separate in the fridge and assemble fresh bowls all week long.
• Crowd-pleasing peanut dressing: This savory, sweet, tangy sauce works on everything — noodles, grain bowls, you name it.
• Easy to customize: Swap proteins, skip the heat, or go vegan with tofu — this recipe bends to your pantry.

Equipment Needed

• Large baking sheet
• Parchment paper
• Large mixing bowl
• Small bowl or blender (for dressing)
• Sharp knife and cutting board
• Measuring cups and spoons

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Ingredients You’ll Need

• 2 cups cooked and cooled jasmine rice (day-old rice works best)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili garlic sauce
• 2 cups shredded cooked chicken breast
• 2 cups shredded green or napa cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 large cucumber, thinly sliced
• 1 ripe avocado, diced
• ½ cup frozen edamame, thawed
• 3 green onions, thinly sliced
• ¼ cup fresh cilantro, roughly chopped
• ¼ cup roasted salted peanuts, roughly chopped
• Peanut Dressing:
• 3 tbsp natural creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2–3 tbsp warm water (to thin dressing)

Ingredient Notes

The Rice: Day-old, refrigerated rice is the secret weapon here. It’s drier and crisps up beautifully in the oven. If you’re starting fresh, cook your rice and spread it on a baking sheet to cool and dry for at least 2–3 hours before baking. Jasmine rice is ideal for its slightly floral fragrance and firm individual grains.

The Chicken: Rotisserie chicken is a huge time-saver — just pull it apart and you’re ready. If cooking from scratch, poached or baked chicken breast works perfectly and keeps things lean. You can also swap in grilled thighs for a richer flavor.

The Peanut Butter: Use a natural peanut butter with just peanuts and salt on the label. Standard commercial peanut butters with added sugar and oil can make the dressing too sweet and less nuanced in flavor.

Step-by-Step Instructions

Step 1: Crisp the Rice

Preheat your oven to 400°F and line a large baking sheet with parchment paper. In a bowl, toss the cooled rice with soy sauce, sesame oil, and chili garlic sauce until evenly coated. Spread in a single layer on the baking sheet and bake for 25–30 minutes, stirring once halfway through, until deeply golden and crunchy. Set aside to cool slightly.

Step 2: Make the Peanut Dressing

Whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl. Add warm water one tablespoon at a time until the dressing reaches a pourable, creamy consistency. Taste and adjust — add more lime for tang or honey for sweetness.

Step 3: Prep the Salad Base

In a large bowl, combine the shredded green and purple cabbage, carrots, cucumber, edamame, and most of the green onions and cilantro (save some for garnish). Toss gently to mix the colors and textures evenly.

Step 4: Add the Chicken

Scatter the shredded chicken over the salad base. Give everything a light toss to distribute the protein throughout the bowl. Don’t overdress at this point — you want fresh, vibrant components.

Step 5: Assemble and Dress

Pour the crispy rice over the salad and drizzle about half the peanut dressing on top. Toss gently, then taste and add more dressing as desired. Top with diced avocado, chopped peanuts, reserved green onions, and cilantro. Serve right away for maximum crunch.

Pro Tips & Cooking Hacks

• Bake the rice while you prep the salad — the timing works out perfectly to have everything ready at once.
• If making ahead for meal prep, keep the crispy rice, dressing, and avocado stored separately to prevent sogginess.
• A rotisserie chicken from the store cuts prep time in half and adds amazing flavor.
• Add a tablespoon of chili crisp oil on top for extra heat and depth — it’s a game changer.
• Massage the cabbage with a tiny pinch of salt to soften it slightly and make it easier to eat.

Tips & Variations

Make It Vegan: Swap the chicken for crispy baked tofu or roasted chickpeas, and use maple syrup in place of honey in the dressing. The peanut sauce is naturally dairy-free, so the rest of the recipe stays exactly the same.

Nut-Free Option: Replace peanut butter with sunflower seed butter and swap peanuts for toasted pumpkin seeds or sesame seeds. The dressing will have a milder, earthier flavor but is just as delicious.

Make-Ahead: Cook the chicken and rice up to 2 days ahead and refrigerate separately. Chop all the vegetables the night before. When ready to eat, just re-crisp the rice in a dry skillet for 3–5 minutes, then assemble.

Serving Suggestions

Serve this salad as a complete meal on its own — it’s hearty enough to stand alone, especially with all that protein and healthy fat from the avocado. For a crowd or potluck, set it up as a build-your-own bowl bar and let everyone customize their toppings.

Want something on the side? A light miso soup or wonton broth pairs beautifully with the Asian-inspired flavors without competing. [Internal link: Easy 15-Minute Miso Soup]

For a fun twist, serve the salad in large lettuce cups or on top of cold soba noodles for an even more filling meal. Garnish with a few fresh mint leaves and a drizzle of chili oil for a stunning presentation. [Internal link: Cold Sesame Noodle Salad]

Common Mistakes

• Using freshly cooked, warm rice: It’ll steam instead of crisp. Always use cooled or day-old rice.
• Overcrowding the baking sheet: Rice needs space to get crispy. Use two sheets if needed.
• Dressing the salad too far in advance: The cabbage and rice will get soggy. Dress right before serving.
• Adding avocado too early: It browns quickly — always add at the very end.
• Skipping the garnishes: The peanuts and green onions add essential crunch and brightness — don’t skip them.

What to Serve With Chicken Crispy Rice Salad

This salad is a complete meal, but if you’re feeding a hungry crowd, a simple starter like spring rolls or edamame with sea salt rounds things out perfectly. The flavors are bold but clean, so you don’t want to pair it with anything too heavy or competing in spice.

For a weeknight family dinner, a pot of jasmine rice on the side and some sliced fresh mango keeps the tropical feel going and satisfies bigger appetites. Kids tend to love the crunchy peanut topping, so keep some extra peanuts on the table. [Internal link: Easy Mango Chicken Bowl]

Planning a summer backyard gathering? Double the recipe and serve it chilled — the cabbage holds up beautifully for hours at room temperature, making it a stress-free potluck superstar.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes! Brown rice crisps up just as well in the oven and adds a nuttier flavor and extra fiber. Allow a minute or two more of baking time since the grains are denser.

How long does this salad keep in the fridge?

Stored with dressing already applied, the salad keeps for about 1 day — the cabbage softens overnight but stays tasty. Stored separately (rice, dressing, veggies), components keep for up to 3 days.

Is this recipe gluten-free?

Swap regular soy sauce for tamari or coconut aminos in both the rice seasoning and the dressing, and the entire recipe becomes gluten-free.

Can I use canned chicken?

In a pinch, yes — just drain it well and fluff with a fork. Rotisserie chicken will give you far better texture and flavor, but canned chicken absolutely works for a quick lunch.

What if I don’t have chili garlic sauce?

Sriracha, sambal oelek, or even a pinch of red pepper flakes stirred into the rice coating works just as well. You can also skip the heat entirely for a kid-friendly version.

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