How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days . The rice will lose crispness, but the flavor stays great. If you want to revive it, re-crisp the rice in a skillet for a few minutes and then mix back in.

Can I substitute the chicken breast?

Absolutely. Chicken thighs work great (juicier!), or use rotisserie chicken if you’re really in “keep it simple” mode. The recipe still feels like Chicken Crispy Rice Salad with Creamy Peanut Dressing , just with less stove time.

What if I don’t like cilantro?

Skip it. Add parsley, basil, or even extra green onions. Your kitchen, your rules.

Is there a way to make the peanut dressing less sweet?

Yes—use a little less honey, or add a touch more lime juice. The lime brightens everything up and helps balance the richness.

Chicken Crispy Rice Salad with Creamy Peanut Dressing: Irresistible 30-Minute Crunch

Q: Can I make Chicken Crispy Rice Salad with Creamy Peanut Dressing ahead of time?

Yes—with a small strategy. Make the chicken, veggies, and dressing ahead. Crisp the rice right before serving for maximum crunch. If you mix it all early, the rice will soften (still tasty, just less crunchy).

Description

Chicken Crispy Rice Salad with Creamy Peanut Dressing is a fresh, flavor-packed bowl loaded with golden crispy jasmine rice, tender sliced chicken, crunchy vegetables, and a smooth peanut-lime drizzle. It’s the perfect balance of crispy, creamy, savory, and bright—ideal for busy weeknights, meal prep, or a colorful lunch that actually keeps you full.

Ingredients

Scale

For the Salad

3 cups cooked jasmine rice (chilled)
400 grams boneless skinless chicken breast, thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 cloves garlic, minced
3 tablespoons neutral cooking oil (divided)
1 cup red cabbage, finely sliced
1 cup carrots, julienned
1 cup cucumber, sliced
3 stalks green onions, sliced
¼ cup fresh cilantro, chopped

For the Creamy Peanut Dressing

½ cup creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh ginger, grated
2–4 tablespoons warm water (to thin)

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Instructions

Marinate the Chicken
In a bowl, combine sliced chicken, soy sauce, cornstarch, and minced garlic. Toss well and let sit for 5–10 minutes.
Cook the Chicken
Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
Crisp the Rice
Add remaining oil to the skillet. Spread chilled rice in an even layer. Press gently and cook undisturbed for 5–7 minutes until the bottom is golden and crispy.
Flip sections and cook another 6–8 minutes until crispy in multiple spots.
Make the Peanut Dressing
Whisk peanut butter, lime juice, honey, ginger, and warm water until smooth and pourable.
Assemble the Salad
In a large bowl, combine crispy rice, cooked chicken, cabbage, carrots, cucumber, green onions, and cilantro.
Dress and Serve
Drizzle peanut dressing over the salad and toss gently. Serve immediately for maximum crunch.

Notes

Cold rice works best for crisping—fresh rice won’t get as crispy.

For extra crunch, top with crispy fried onions or chopped peanuts.

You can swap chicken breast for thighs or rotisserie chicken.

Store leftovers in the fridge up to 3 days (rice will soften slightly).

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main course
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 620 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 32 g
Saturated Fat: 6 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 75 mg