Best Chicken Crispy Rice Salad with Irresistible Peanut Dressing

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A vibrant and delicious salad combining tender chicken, crispy rice, and fresh vegetables, topped with a creamy peanut dressing.

Scale

1–1.5 pounds boneless, skinless chicken breasts or thighs
Day-old cooked jasmine rice
2–3 tablespoons neutral oil (canola, vegetable, or grapeseed)
Mixed greens (romaine, butter lettuce, spring mix, napa cabbage, or shredded iceberg)
Thinly sliced red bell peppers
Shredded carrots
Crisp cucumber
Edamame
Finely sliced red onion
Shredded red cabbage
Fresh cilantro
Fresh mint
Creamy natural peanut butter
Regular low-sodium soy sauce (or tamari for gluten-free, or coconut aminos for soy-free)
Freshly squeezed lime juice
Unseasoned rice vinegar
Fresh ginger (grated or finely minced)
Minced garlic
Maple syrup, honey, or agave nectar
Toasted sesame oil
Chili garlic sauce (optional)
Water
Crushed roasted peanuts
Sesame seeds (toasted or untoasted)
Extra fresh herbs
Fried shallots or chili flakes (optional)

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Prepare the chicken by poaching, grilling, or pan-frying until fully cooked. Shred or dice into bite-sized pieces.
Toss shredded chicken with soy sauce and sesame oil, then pan-fry until golden and crispy. Set aside.
Heat oil in a skillet, add day-old rice, and cook until golden brown and crispy, flipping halfway.
Whisk together all ingredients for the peanut dressing until smooth, adjusting the consistency with water.
Rinse and dry the mixed greens, and prepare the vegetables by slicing and dicing them appropriately.
Combine mixed greens, cooked chicken, and vegetables in a large mixing bowl, adding crispy rice and dressing to taste.
Divide the salad into serving bowls, garnishing with remaining crispy rice, crushed peanuts, sesame seeds, and fresh herbs. Serve with extra dressing.

The salad can be stored separately in airtight containers for up to 3 days. Add dressing right before serving.

Find it online: https://tashirecipez.com/chicken-crispy-rice-salad-peanut-dressing/