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–+ servings
High Protein Crispy Rice Salad for a Crunchy Boost

High Protein Crispy Rice Salad for a Crunchy Boost Delight

Enjoy a vibrant High Protein Crispy Rice Salad for a Crunchy Boost packed with protein and flavor in no time.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Jasmine Rice Substitute with Basmati rice for a different flavor.
  • 2 tablespoons Corn Flour Coats the chicken for a crispy exterior.
For the Protein
  • 1 pound Boneless Skinless Chicken Thighs Use chicken breasts for a leaner option.
  • 1 cup Shelled Edamame Beans Green peas can be used as a substitute.
For the Flavor
  • 3 tablespoons Tamari Gluten-free soy sauce alternative.
  • 2 tablespoons Rice Vinegar White vinegar is a suitable substitute.
  • 1 tablespoon Honey Swap for maple syrup for a vegan option.
  • 1 tablespoon Toasted Sesame Oil Recommended for authenticity.
  • 2 cloves Minced Garlic Fresh garlic is preferred.
For the Salad Base
  • 4 cups Lettuce (Iceberg) Romaine or mixed greens can be alternatives.
  • 1 cup Lebanese Cucumbers Regular cucumbers work as an alternative.
  • 2 stalks Spring Onions Substitute with shallots or chives if desired.
  • 1 cup Fresh Mint Leaves Basil or cilantro can be used instead.
  • 1 cup Roasted Cashews Consider seeds or different nuts for variation.
For the Dressing
  • 1 cup Cilantro Lime Dressing Essential for tying all flavors together.

Equipment

  • Oven
  • Baking tray
  • Mixing Bowl
  • Frying pan
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and warm the baking tray inside for 5 minutes.
  2. In a mixing bowl, combine cooled jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic.
  3. Spread the rice mixture on the hot baking tray and bake for approximately 14 minutes, stirring halfway through.
  4. Cut the chicken thighs into pieces, season with corn flour, salt, and pepper, then cook in a heated frying pan for 4-5 minutes per side.
  5. To make the dressing, blend fresh cilantro, lime juice, honey, and remaining ingredients until smooth.
  6. In a serving bowl, mix cooked chicken, lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with dressing and toss.
  7. Top with crispy rice and roasted cashews before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 91mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Store crispy rice and salad components separately to maintain crunchiness. Customize with seasonal vegetables or different proteins as desired.

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