Rice salad with crispy rice, chicken and a creamy peanut dressing.
Rice salad with crispy rice, chicken and peanut dressing is one of those salads I genuinely never tire of.
The crispy rice brings wonderful texture and flavour, and together with juicy chicken and plenty of fresh vegetables it makes the salad both filling and full of flavour. And then there’s the dressing… a creamy peanut dressing with soy sauce, lime, ginger and garlic, among other things, which brings everything together beautifully.
The salad is built around crispy rice, which has become hugely popular of late – and with good reason. Cold rice is tossed with oil and soy sauce and baked in the oven until golden and crisp. It lifts a classic rice salad into something quite special. Use jasmine or basmati rice for the best result.
I mix the crispy rice with shredded chicken and crunchy vegetables such as pointed cabbage, cucumber, edamame and spring onions. If I have avocado in the house, one or two usually go in as well – it makes the salad extra creamy and really rather good.
It’s a very easy salad that works perfectly for lunch, in a packed lunch or as a meal on the go. The rice stays pleasantly crisp even after a few hours in the fridge, so it’s also ideal for preparing well ahead.
A colourful, flavourful salad where crisp, creamy and fresh come together in perfect harmony.
You can of course adjust the vegetables to taste and to whatever the fridge happens to hold.
Rice salad with crispy rice, chicken and peanut 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
Peanut dressing
- 100 ml peanut butter, preferably smooth
- 2 tbsp freshly squeezed lime juice
- 1 1/2 tbsp soy sauce
- 1 tbsp cane sugar – or white sugar
- 1 tbsp fresh ginger, finely grated
- 50 ml boiling water, possibly a little more
Salad
- 1/2 pointed (sweetheart) cabbage, finely shredded
- 1 cucumber, diced
- 250 g edamame beans, thawed
- 400 g roasted or poached chicken, shredded
- 4 spring onions, sliced
- 1 handful parsley, finely chopped
- Optional: 1-2 avocados, diced – can be left out
Method
Crispy rice
- Stir 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 golden and properly crisp. Turn the rice 2-3 times along the way.Let it cool slightly on the baking paper.
Peanut dressing
- Put all the ingredients, except the boiling water, in a bowl and whisk them together with a balloon whisk.
- Add the boiling water a little at a time, whisking it well into the dressing. Continue until you have the consistency you want. Taste and adjust with soy sauce and lime.Depending on the type of peanut butter used, you may need up to 25 ml extra water – per batch made.
- Put the vegetables, chicken and crispy rice in a bowl and toss well with the dressing.
- Divide between 4 bowls and top with extra peanut dressing if you like.
Nutrition
Premium
Kan man holde risene sprøde til dagen efter, så retten kan bruges til madpakker?
Hejsa
Hvis de er bagt nok, så bevarer de faktisk sprødheden ok. Jeg gemte en rest, og den var altså ligeså lækker dagen efter, også selvom risene måske ikke var helt så sprøde som da den blev lavet 🙂
Warm wishes, Dianna
Kan man bruge noget andet i stedet for edamamebønner?
Hej Mette
Sagtens ja, du kan erstatte med præcis det du foretrækker. Det er det gode ved denne slags salater, der er plads til at ændre alt efter ønske.
Små blomkålsbuketter, ærter, sukkerærter osv 🙂
Warm wishes, Dianna