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
Units
Scale
For the Salad:
- 8 cups lettuce, sliced
- 2 cucumbers, sliced in halves
- 2 avocados, diced into large cubes
- Optional: green onions to garnish
For the Crispy Rice;
- 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
For the Chicken:
- 8 chicken thighs, boneless and diced
- 1/3 cup soy sauce
- 3 tbsp sriracha (adjust to your desired spice level)
- 2 tsp black pepper
For the Dressing;
- 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