Chicken Crispy Rice Salad with Peanut Dressing

Chicken crispy rice salad with peanut dressing is the kind of recipe that makes you wonder why you ever ordered takeout. Every bite delivers a satisfying crunch from golden baked rice, tender shredded chicken, and a creamy peanut dressing that ties it all together. This is the salad you will be craving all week long.

Love More Salad Recipes? Try My BBQ Chicken Salad with Creamy Cilantro Dressing or this BBQ Chicken Salad with Creamy Cilantro Dressing next.

Why You Will Love This Recipe

• Incredible texture in every bite — the baked crispy rice adds a crunch that lettuce salads cannot compete with.
• That peanut dressing is everything — creamy, tangy, and just a little sweet.
• On the table in about 40 minutes — mostly hands-off while the rice bakes.
• Great for meal prep — store components separately and assemble throughout the week.
• Totally customizable — swap the protein, add your favorite veggies, or make it fully vegan.

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Ingredients

For the Crispy Rice:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili crunch or garlic chili sauce
• 1 teaspoon maple syrup

For the Salad:

• 2 cups shredded cooked chicken breast (rotisserie chicken is a great shortcut)
• 2 cups shredded green or red cabbage
• 1 red bell pepper, thinly sliced
• 1 English cucumber, thinly sliced
• 1 cup shelled edamame, thawed
• 3 green onions, sliced (white and green parts separated)
• 1/2 cup fresh cilantro, roughly chopped
• 1/3 cup roasted salted peanuts

For the Peanut Dressing:

• 1/4 cup natural peanut butter
• 2 tablespoons soy sauce (or tamari)
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• Juice of 1 lime
• 2 to 3 tablespoons warm water, to thin

Why These Ingredients Work

Day-old rice: Leftover rice has lost some of its moisture, which is exactly what you want. It crisps up golden and crunchy in the oven without turning sticky or gummy.

Natural peanut butter: Brands with just peanuts and salt give you a rich, nutty base without added sugars. Creamy or chunky both work beautifully in this dressing.

Toasted sesame oil: A little goes a long way. It adds a deep, nutty aroma to both the rice and the dressing that no other ingredient can replicate.

Chili crunch: This is the secret weapon. It adds heat, texture, and savory depth that takes the crispy rice from good to absolutely addictive.

Tools Needed

• Rimmed baking sheet and parchment paper
• Large mixing bowl
• Small bowl or mason jar for dressing
• Whisk or fork
• Microplane or fine grater for ginger

How to Make Chicken Crispy Rice Salad

Step 1: Season and Spread the Rice

Preheat your oven to 400 degrees F. In a large bowl, toss the cooled rice with soy sauce, sesame oil, chili crunch, and maple syrup until every grain is coated. Spread it out in a single even layer on a parchment-lined baking sheet — do not crowd it!

Step 2: Bake Until Golden and Crunchy

Bake for 30 to 35 minutes, tossing every 10 minutes, until the rice is deep golden and satisfyingly crunchy. Let it cool completely on the pan before adding to the salad — this is the key to keeping that crunch!

Step 3: Whisk the Peanut Dressing

Combine all dressing ingredients in a small bowl or mason jar and whisk or shake until completely smooth. Add warm water one tablespoon at a time until you reach a pourable consistency. Taste and adjust — more lime for brightness, more honey for sweetness.

Step 4: Build the Salad Base

In a large bowl, arrange the cabbage, bell pepper, cucumber, edamame, white parts of the green onions, cilantro, and shredded chicken in clusters. It already looks gorgeous — you are almost there!

Step 5: Add Crispy Rice and Dress

Scatter the cooled crispy rice over the top, drizzle the peanut dressing generously over everything, and toss gently to combine. Finish with peanuts and the dark green onion tops. Serve immediately for maximum crunch!

You Must Know

• Cool the rice completely before tossing it in. Hot rice absorbs the dressing instantly and turns soft. Let it sit on the pan until fully cool.
• Dress and serve immediately. The crispy rice starts soaking up the dressing quickly — gather everyone to the table first!
• For meal prep, store everything separately. Rice in a bag at room temp, dressing in a jar in the fridge, everything else in a covered bowl.

Amelia’s Secret: Drizzle a little extra chili crunch directly over your finished bowl right before serving. It adds a gorgeous swirl of color, an extra kick of heat, and little crispy bits of garlic that make every single bite more exciting.

Pro Tips and Mistakes to Avoid

• Use day-old or refrigerated rice — fresh rice is too moist and will not crisp properly in the oven.
• Spread rice in a single layer — crowding the pan causes it to steam instead of crisp.
• Do not skip parchment paper — it prevents sticking and saves your pan.
• Microwave thick peanut butter for 15 seconds before whisking to make the dressing come together easily.

Flavor Variations

Thai-Style: Add thinly sliced Thai basil and fresh mint to the salad bowl and squeeze extra lime over everything right before serving. Bright, herbaceous, and stunning.

Spicy Sriracha Version: Stir a teaspoon of Sriracha into the peanut dressing and top the finished bowl with sliced fresh jalapeno for a heat that builds beautifully with each forkful.

Teriyaki Chicken Twist: Toss the shredded chicken in a tablespoon of teriyaki sauce before adding it to the bowl. The sweet-savory glaze pairs perfectly with the nutty peanut dressing.

Fully Vegan Version: Swap chicken for baked crispy tofu or seasoned tempeh and use maple syrup in place of honey. Equally satisfying and 100% plant-based.

Make-Ahead Instructions

Prep ahead: Bake the crispy rice up to 24 hours in advance and store in an airtight bag at room temperature. Make the dressing up to 5 days ahead — it keeps beautifully in a jar in the fridge. Prep all vegetables the night before and store covered.

Freezing: This salad is best enjoyed fresh and does not freeze well. However, the cooked shredded chicken can be frozen flat in a zip bag for up to 3 months. Thaw overnight in the refrigerator before using.

Serving Suggestions

This salad is hearty enough to be a full meal on its own. For a fuller spread, serve it alongside warm spring rolls, miso soup, or a plate of steamed dumplings. It also makes a beautiful side dish next to grilled salmon or sesame-glazed shrimp skewers.

How to Store

Fridge: Store undressed leftovers in an airtight container for up to 3 days. The rice will soften over time but still tastes delicious. To revive the crunch: Spread leftover rice on a baking sheet and bake at 400 degrees F for 5 minutes before reassembling.

Allergy Info

Contains: Peanuts (tree nuts), soy, sesame. This recipe is naturally dairy-free and egg-free as written.

Gluten-free: Swap soy sauce for tamari in both the rice and the dressing.

Nut-free: Replace peanut butter with sunflower seed butter and swap peanuts for toasted pumpkin seeds.

FAQs

Can I use freshly cooked rice instead of day-old?

You can, but it will not crisp up as well. If using fresh rice, spread it on a sheet pan and refrigerate for at least 2 to 3 hours to dry it out before baking. The drier the rice going in, the crunchier it comes out.

What can I use instead of peanut butter?

Almond butter or cashew butter both work beautifully for a slightly different but equally delicious nutty flavor. For a nut-free dressing, sunflower seed butter is your best bet — it has a very similar creamy consistency.

Is this a good meal prep salad?

Yes! Just keep everything stored separately — rice in a bag at room temperature, dressing in a jar, veggies and chicken in a covered bowl. Assemble right before eating each day for the best texture and crunch.

Can I leave out the edamame?

Absolutely. Edamame adds great protein and texture, but you can skip it or swap for chickpeas, snap peas, or shelled sunflower seeds. The recipe is very forgiving and works with what you have.

Can I use store-bought rotisserie chicken?

Yes — and honestly, rotisserie chicken is the smartest shortcut for this recipe. Just shred it with two forks and you are ready to go. The pre-seasoned meat adds extra flavor that makes the whole bowl even tastier.

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