Chicken Crispy Rice Salad with Peanut Dressing: 7 Irresistible Bites

Q: Can I use a different kind of rice?

Yes! Jasmine rice gives a great texture, but any cooked and chilled rice can work. Long-grain tends to crisp best. Just make sure it’s cold before you start.

Jump to Recipe

If you’ve ever stood in front of the fridge at 5:37 p.m. thinking, “I need something crunchy, filling, and not a total production,” then Chicken Crispy Rice Salad with Peanut Dressing is about to become your new weeknight hero. It’s got that magical mix we all crave: crispy, creamy, fresh, and savory—like a salad decided to put on a cute outfit and actually be fun.

I love recipes that feel a little “wow” without requiring a culinary degree (or a sink full of dishes). This one hits the sweet spot: it’s easy enough for a Tuesday, but tasty enough that you’ll want to brag about it like you catered.

Why You’ll Love This Chicken Crispy Rice Salad with Peanut Dressing

Let’s talk about the real-life wins here:

Crunch you can hear. The crispy jasmine rice is basically the salad version of chips… but better because it’s dinner.
Protein + fresh veggies = actually satisfying. No “I’m hungry again in 45 minutes” situation.
That peanut dressing. Creamy, tangy, a little sweet, and totally lick-the-spoon worthy.
Great for picky eaters. You can keep things separate and let everyone build their own bowl (a.k.a. the peace treaty of family dinners).
Meal prep friendly. Crisp the rice, cook the chicken, chop veggies—then assemble when you’re ready.

Ingredients You’ll Need

Each ingredient pulls its weight here—no random “just because” additions. We’re building contrast: crispy rice, tender chicken, crunchy veggies, and a silky peanut dressing that ties it all together.

For the crispy rice + chicken

Cooked Jasmine Rice (3 cups, chilled) – This is the crunchy base. Cold rice crisps better, like it’s been training for this moment.
Boneless Skinless Chicken Breast (400 grams, thinly sliced) – Lean protein that stays tender and soaks up flavor.
Cornstarch (1 tablespoon) – Helps the chicken get that light crisp edge.
Soy Sauce (2 tablespoons) – Salty, savory, and essential.
Fresh Garlic (2 cloves, minced) – Warm, aromatic goodness.
Neutral Cooking Oil (3 tablespoons) – For crisping without overpowering.

For the salad crunch

Red Cabbage (1 cup, finely sliced) – Color + crunch.
Carrots (1 cup, julienned) – Sweetness and bite.
Cucumber (1 cup, sliced) – Cool, crisp, refreshing.
Green Onions (3 stalks, sliced) – Mild zing.
Fresh Cilantro (¼ cup, chopped) – Bright and herby.

For the peanut dressing

Creamy Peanut Butter (½ cup) – The rich base.
Fresh Lime Juice (3 tablespoons) – Tangy balance.
Honey (1 tablespoon) – Gentle sweetness.
Fresh Ginger (1 teaspoon, finely grated) – Warm little kick.
Warm Water (2 to 4 tablespoons) – To thin it into pourable perfection.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Chicken Crispy Rice Salad with Peanut Dressing

This process is simple, but it feels fancy—like you secretly know what you’re doing (even if you’re cooking in leggings with one sock on).

1) Season the chicken

In a bowl, toss your sliced chicken with soy sauce, cornstarch, and minced garlic until everything is evenly coated.
Tip: Cornstarch is your “light crisp” bestie here.

2) Cook the chicken

Heat 1 tablespoon oil in a skillet over medium heat. Add chicken in an even layer and cook 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

3) Prep the pan

Add the remaining oil to the same skillet and let it heat up. Don’t wipe the pan—those little browned bits are flavor treasures.

4) Crisp the rice (the fun part)

Spread your chilled jasmine rice into the skillet in an even layer. Now here’s the hard part: don’t stir it. Let it sit and crisp until the bottom turns deeply golden.

If you’re like me, you’ll want to poke it. Resist. Walk away. Text someone. Do anything else for a few minutes.

5) Finish crisping

Once the bottom is crisp, gently flip the rice in sections (it won’t flip like a pancake—more like… crispy rice “tiles,” and that’s perfect). Cook another 6–8 minutes to crisp more sides.

6) Make the peanut dressing

In a bowl, whisk peanut butter, lime juice, honey, grated ginger, and warm water until smooth. Start with 2 tablespoons water and add more until it’s creamy and pourable.

If it looks thick at first, keep whisking. Peanut butter likes to play hard-to-get.

7) Assemble the salad

In a large bowl, combine:

crispy rice
cooked chicken
red cabbage
carrots
cucumber
green onions
cilantro

8) Dress and toss

Pour the peanut dressing over everything and toss gently until coated. You want the crispy rice to stay a little crunchy—not get mashed into submission.

Aneta’s Cooking Tips (So It Turns Out Amazing Every Time)

Chilled rice is non-negotiable. Fresh warm rice steams and turns soft. Cold rice crisps up like a champ.
Spread the rice thin. The more contact with the pan, the more crunch you get.
Don’t rush the crisp. Medium heat and patience = golden magic. Too hot and it goes from “crispy” to “regret.”
Thin the dressing slowly. Add warm water a little at a time. You’re aiming for “drizzle” not “peanut cement.”
Want it spicier? If you like heat, a pinch of red pepper flakes or a tiny splash of hot sauce in the dressing is chef’s kiss. (Not required—just a fun option.)

And if your rice breaks into messy chunks while flipping… congratulations, you’ve made it correctly. Crispy chaos is still crispy.

A Little Story From My Kitchen

This Chicken Crispy Rice Salad with Peanut Dressing became my go-to after one of those weeks where everything felt like a sprint—work, errands, life, you know the vibe. I wanted something fresh, but also something that felt comforting. The first time I crisped the rice, I literally stood over the skillet like I was watching a movie. When it turned golden and crackly, I knew we had a winner.

Now it’s one of those recipes I make when I need dinner to feel exciting again—without making me hate my kitchen.

Chicken Crispy Rice Salad with Peanut Dressing topped with crunchy rice, chopped peanuts, green onions, and a creamy peanut drizzle in a bowl. — Chicken Crispy Rice Salad with Peanut Dressing piled high with crispy rice, chopped peanuts, and fresh green onions—then finished with a creamy drizzle.

FAQs About Chicken Crispy Rice Salad with Peanut Dressing

Can I use a different kind of rice?

Yes! Jasmine rice gives a great texture, but any cooked and chilled rice can work. Long-grain tends to crisp best. Just make sure it’s cold before you start.

How do I store leftovers?

If you can, store components separately: crispy rice and chicken in one container, veggies in another, dressing in a jar. That keeps everything crunchy. If it’s already mixed, it’ll still taste good—just softer the next day.

Can I swap the chicken breast?

Absolutely. Chicken thighs work and stay super juicy. You can also use leftover shredded chicken—just warm it briefly with a splash of soy sauce and garlic so it doesn’t feel “sad leftover-ish.”

Can I swap the chicken breast?

Is the peanut dressing very sweet?

Not overly. The honey is just enough to balance the lime and soy flavors. If you prefer it less sweet, you can reduce honey a bit.

Can I make Chicken Crispy Rice Salad with Peanut Dressing ahead?

Yes—this is great for meal prep. Crisp the rice and cook the chicken ahead of time. Keep the dressing separate and toss right before serving for the best crunch.

Bring Some Crunch Back to Dinner

If your meals have been feeling a little boring lately, Chicken Crispy Rice Salad with Peanut Dressing is the kind of recipe that wakes up your taste buds and your mood. It’s crunchy, creamy, fresh, and filling—basically everything you want when you’re hungry and tired and still trying to feed people who ask, “What’s for dinner?” like it’s a brand-new concept every day.

Make it once, and don’t be surprised if it becomes part of your regular rotation. That crispy rice has a way of stealing the show (and honestly, it deserves it).

Keep the Chicken Magic Going

If you loved the crunchy-meets-creamy vibe of this salad, you’ll probably be obsessed with Thai Peanut Chicken Wraps for an easy lunch you can actually look forward to—same peanutty goodness, totally portable.
Want another fresh, veggie-loaded option for busy nights? Try Tzatziki Chicken Salad that’s cool, creamy, and perfect for meal prep (hello, lunch boxes!).
If you’re on a “rice bowl” kick now (no judgment—I support it), don’t miss One-Pot Cheesy Southwest Chicken and Rice for cozy, no-fuss comfort.
And if your heart belongs to big flavor sauces, you’ve got to make Miso Butter Chicken when you want a bold, savory dinner that feels restaurant-worthy.

If you make this Chicken Crispy Rice Salad with Peanut Dressing, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s a winner!