Crispy Rice Chicken Salad with Sweet Chili Dressing

This vibrant salad puts crispy rice front and center. Pan-fried until golden and crunchy, the rice adds an irresistible pop and crackle that transforms every bite. Tossed with tender chicken, fresh mixed greens, juicy grape tomatoes and cool cucumber, it’s a satisfying meal that comes together in a flash.

A sweet chili dressing with lime zest and Korean chili flakes brings the heat, while toasted peanuts and crispy fried onions add the perfect crunch. Ready in just 20 minutes, this salad is ideal for busy weeknights when you crave something fresh, flavorful and fun.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Massage the rice package with your hands to break up the grains. Partially open the package and microwave until warmed through, 1½-2 minutes.
2. Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden and fragrant, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out the pan. Once cool enough, roughly chop the peanuts.
3. Wash and dry produce. Thinly slice scallions, separating whites from greens. Zest and quarter the lime. Halve the grape tomatoes. Trim and halve the cucumber lengthwise, then slice crosswise into half-moons.
4. Heat a drizzle of oil in the same pan over medium heat. Add the rice and press into a single layer with a spatula. Season with salt and pepper. Cook undisturbed until golden and crispy on the bottom, 3-5 minutes (rice may pop). Flip the rice (it’s okay if some breaks apart), add another drizzle of oil and the scallion whites. Cook, stirring occasionally, until rice is crispy and scallion whites are softened, 1-2 minutes more.
5. Meanwhile, in a large bowl, whisk together lime zest, sweet chili sauce, mayonnaise, half the rice vinegar (all for 4 servings), juice from half the lime, salt, pepper and as many Korean chili flakes as you like.
6. To the bowl with dressing, add mixed greens, tomatoes, cucumber, crispy rice and half the peanuts; toss. Taste and adjust seasoning. Divide salad between shallow bowls. Garnish with scallion greens, crispy fried onions and remaining peanuts. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use leftover cooked rice instead of microwavable rice?

Yes, you can use about 1½ cups of leftover cooked rice. Just skip the microwave step and proceed with pan-frying.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or a pinch of cayenne for heat, though the flavor will be slightly different.

How do I make the chicken?

The recipe uses pre-cooked chopped chicken breast. If starting with raw chicken, season and cook in a pan until no longer pink, then chop.