Introduction

This Easy High Protein Crispy Rice Salad brings together crunchy baked rice, juicy chicken thighs, and vibrant fresh vegetables all tossed in a tangy cilantro lime dressing. It’s a satisfying meal that’s full of flavor, texture, and protein, perfect for a nutritious lunch or dinner.

A white bowl filled with a layer of brown fried rice mixed with small dark caramelized pieces at the bottom, topped with light green lettuce leaves and thin bright green cucumber slices scattered on top. On the rice and greens, there are chunks of golden-brown cooked chicken with a slightly crispy texture. Small rings of green onion and fresh mint leaves add a touch of fresh green on top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked jasmine rice (prepared from 1 cup uncooked grains)
2 tbsp tamari
1 tbsp rice vinegar
1 tsp honey (plus 1 tsp extra for dressing)
2 tsp toasted sesame oil
1 clove garlic, minced
600 grams boneless skinless chicken thighs, diced
2 tbsp corn flour
1/4 tsp fine sea salt (plus 1/4 tsp for dressing)
Freshly cracked black pepper, to taste
2 tbsp extra virgin olive oil (plus 1 tbsp extra for dressing)
35 ml fresh lime juice (plus extra if desired)
2 tbsp unhulled tahini
2 tsp fish sauce
1/2 cup fresh cilantro, loosely packed
2 tbsp water
1/2 head iceberg lettuce, finely shredded
2 Lebanese cucumbers, sliced in thin rounds
Handful of mint leaves
3 stalks spring onions, thinly sliced
200 grams shelled edamame beans (about 1 cup)
1/3 cup roasted cashews, chopped

Instructions

Step 1: Preheat your oven grill (broiler) to 200°C (about 400°F) and place a large baking tray inside to heat for 5 minutes. In a large bowl, toss the cooked and cooled jasmine rice with tamari, rice vinegar, 1 tsp honey, toasted sesame oil, and minced garlic until well coated. Spread the rice thinly and evenly on the hot tray. Bake for 14 minutes, tossing halfway through, until crispy.
Step 2: Dice the chicken thighs and toss them in a bowl with corn flour, 1/4 tsp sea salt, and freshly cracked black pepper. Heat olive oil in a frying pan over medium heat and cook the chicken in batches, ensuring pieces don’t touch. Cook until golden on all sides, then transfer to a paper towel-lined plate.
Step 3: In a blender or food processor, combine fresh lime juice, unhulled tahini, fish sauce, cilantro, water, 1 tsp honey, 1 tbsp olive oil, and 1/4 tsp salt. Blend until smooth and creamy. Adjust seasoning or add extra lime juice if needed.
Step 4: Prepare the salad ingredients by finely shredding iceberg lettuce, thinly slicing cucumbers and spring onions, roughly chopping cashews, picking mint leaves, and measuring out shelled edamame beans.
Step 5: In a large bowl, combine the cooked chicken, shredded lettuce, cucumbers, mint leaves, spring onions, and edamame. Drizzle with cilantro lime dressing and toss gently to coat. Top with crispy baked rice and chopped cashews. Serve immediately for best texture and freshness.

Tips & Variations

For extra crunch, toast the cashews lightly before chopping.
Substitute chicken thighs with tofu or shrimp for a different protein option.
Add a splash of lime just before serving to brighten the flavors.
If you prefer less salty dressing, reduce the fish sauce to 1 tsp.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice apart to maintain its texture. Reheat the chicken gently in a pan or microwave, but serve the salad fresh for best results.

How to Serve

A close-up of a white bowl filled with cooked brown rice as the base layer, showing a slightly shiny and textured appearance. On top, there are pieces of golden-brown grilled chicken with a crispy outer layer and soft inside, placed unevenly across the rice. Scattered around are slices of fresh light green cucumber with a smooth surface, and small pieces of green lettuce leaves adding a fresh, leafy texture. Bright green chopped scallions and sprigs of fresh mint leaves are also scattered on top, adding small bursts of green color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for the crispy rice?

Yes, jasmine rice works best for its texture and aroma, but you can substitute with other long-grain rice varieties. Ensure the rice is well-cooked and thoroughly cooled before baking for optimum crispiness.

Is this salad suitable for meal prep?

This salad can be prepared in parts ahead of time. Keep the crispy rice separate and add just before eating to maintain crunch. The dressing and chicken can be stored separately and tossed with fresh vegetables when ready to serve.