Asian-style rice salad with crispy rice, chicken and chilli dressing – an easy, satisfying main-course salad.
This rice salad really is something special. Crispy rice, juicy chicken, plenty of fresh vegetables and a creamy chilli dressing – a combination that simply works.
The salad starts with cold, cooked rice, which is tossed with oil, soy sauce and chilli oil and baked in the oven until completely crisp and golden. It gives the salad an incredible texture and lifts it to another level entirely. I recommend using jasmine or basmati rice, which turns out especially crisp and delicious – parboiled rice does not give the same result.
The crispy rice is combined with shredded chicken and plenty of fresh vegetables such as pointed cabbage, carrots, cucumber, pepper, edamame and avocado. That gives you crunch, freshness and lots of colour – and you can easily adjust it to whatever you have in the fridge.
The finishing touch is the creamy chilli dressing, with a little heat and a little sweetness, which really brings the whole salad together. You can either serve it plated with the dressing on top, or toss everything together so every ingredient is coated – both work really well.
A generous, filling main-course salad that is perfect if you have leftover rice or chicken – and that simply tastes really, really good.
Crispy Rice Salad with Chicken and Chilli Dressing
Ingredients
Crispy rice
- 400 g cooked, cold rice – preferably basmati or jasmine
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1-2 tbsp crispy chilli oil (chilli crisp)
Chilli dressing
- 4 tbsp mayonnaise
- 4 tbsp Greek yoghurt
- 1 tsp honey
- 2 tbsp sweet chilli sauce
- 1-2 tsp hot chilli sauce
- 1 lime, juice only
- 1 tbsp parsley, finely chopped
- Salt and freshly ground pepper
Salad
- 400 g cooked chicken, shredded
- 1/2 pointed (sweetheart) cabbage, finely shredded
- 140 g carrots, grated
- 1 cucumber, diced
- 1 pepper, diced
- 200 g edamame beans, defrosted
- 1-2 avocados, diced
- 4 spring onions, sliced
- 1 handful peanuts, roughly chopped
Method
Crispy rice
- Mix the rice thoroughly with the sesame oil, soy sauce and chilli oil and spread it in an even layer on a baking tray lined with baking paper.
- Bake in a preheated conventional oven (top and bottom heat) at 215°C for about 30-40 minutes – or until nicely crisp and golden. Turn the rice 2-3 times along the way.Leave to cool slightly on the baking paper.
Chilli dressing
- Mix all the dressing ingredients together and season with salt and freshly ground pepper.
Salad
- Divide the vegetables, chicken and crispy rice between 4 plates. Top with the chilli dressing and peanuts – and serve immediately.
- You can also toss everything together with the dressing – vegetables, chicken and crispy rice.
Nutrition
Premium
Er virkelig en fantastisk ret, især hvis man har en gange ris i overskud
Hej Jenna
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Virkelig lækker ret.
Hej Maria
Det gør mig så glad at høre – tusind tak fordi du skriver det.
Warm wishes, Dianna
kan jeg lave risene på forhånd og så samle det hele om aftenen?
FANTASTISK LÆKKER OPSKRIFT det smagte SÅ godt, vi brugte dog en rest lam i stedet for kylling
Min udfordring var dog risne, hvordan i alverden laver man dem uden det bliver et svineri de var i HELE ovnen
Hvordan gør du.? Eller hvad har jeg gjort forkert.?
Hej Lisa
Hvor er det dejligt at høre – tusind tak 🙂
Uhhh det har jeg ikke prøvet? Jeg fordeler dem bare på en bageplade og bager dem – og der bliver de? De ryger ikke rundt i ovnen?
Poppede dine?
Warm wishes, Dianna