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–+ servings
Easy High Protein Crispy Rice Salad

Crispy Rice Salad: A Deliciously Easy High Protein Delight

This Easy High Protein Crispy Rice Salad brings together crispy rice and tender chicken for a delicious and protein-packed lunch option.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Jasmine Rice Serves as the main base; keeps its texture well when cooled.
  • 2 cups Iceberg Lettuce Provides a refreshing crunch; feel free to use any crunchy lettuce.
  • 2 medium Lebanese Cucumbers Adds crispness; regular cucumbers are fine if peeled.
  • 1 cup Edamame Beans Packs in extra protein and texture; chickpeas are a great substitute.
  • 1/4 cup Fresh Mint Leaves Amplifies flavor; omit if not available.
For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs The primary protein source; swap with chicken breasts or tofu for vegetarian options.
  • 1/2 cup Corn Flour Essential for a crispy chicken coating.
For the Dressing
  • 1/4 cup Tamari Lends savory depth; use soy sauce if gluten isn't an issue.
  • 2 tablespoons Rice Vinegar Adds a tangy kick; white vinegar can be a good alternative.
  • 1 tablespoon Honey Balances flavors with sweetness.
  • 2 tablespoons Toasted Sesame Oil Enriches the dressing; regular sesame oil can work.
  • 2 tablespoons Fresh Lime Juice Brightens up the dish.
  • 2 tablespoons Tahini Gives creaminess; consider sunflower seed butter for an alternative.
  • 2 cloves Garlic Vital for aromatic flavor.
  • 1/4 cup Fresh Cilantro Adds freshness; parsley can be used if preferred.
For the Toppings
  • 1/3 cup Roasted Cashews Introduces delightful crunch; almonds or peanuts are substitutes.

Equipment

  • Baking tray
  • non-stick skillet
  • Blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven grill (broiler) to 200°C (400°F) and place a large baking tray inside.
  2. Mix cooled jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic until combined. Spread on the hot baking tray and bake for 14 minutes, tossing halfway through.
  3. Dice the boneless skinless chicken thighs into bite-sized pieces. Coat them in corn flour, salt, and pepper. Fry the chicken in batches for 5-7 minutes until golden brown and cooked through.
  4. In a blender, combine fresh lime juice, tahini, tamari, water, honey, and olive oil. Blend until smooth and creamy, then add salt to taste.
  5. Shred the iceberg lettuce and slice the Lebanese cucumbers. Prepare the edamame and finely chop the fresh mint leaves.
  6. In a large mixing bowl, combine the cooked chicken, shredded lettuce, sliced cucumbers, chopped mint, and edamame. Drizzle the dressing over the salad, then gently toss. Top with crispy rice and roasted cashews.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure jasmine rice is cooled for best texture. Dress salad right before serving to maintain crunchiness.

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