Crispy Rice and Chicken Summer Salad
Ready for your new favorite summer salad? ☀️🥗✨
This week’s recipe is a Crispy Rice Summer Salad. A fresh, colorful, and satisfying dish featuring golden crispy rice, crisp seasonal vegetables, fresh herbs, and a bright, flavorful dressing. Every bite delivers the perfect balance of crunch, freshness, and vibrant summer flavor, making it ideal for warm weather lunches, backyard gatherings, meal prep, or a light weeknight dinner.
Salads built around whole foods like vegetables, herbs, and healthy fats can help support digestion, hydration, and overall wellness. Adding crispy rice transforms a simple salad into something exciting and crave worthy, proving that nutritious meals can be both nourishing and enjoyable. This recipe is a delicious way to celebrate summer produce while bringing plenty of texture and flavor to your table. ✨🥒🌿🌞
Let’s dig in!
Total time: 60 Minutes | Prep Time: 20 Minutes | Cook Time: 40 Minutes
Servings: 4
Crispy Rice and Chicken Summer Salad
Crispy Rice
2 Cups Cooked Jasmine Rice (Cooled)
3 Tsp Tamari
2-3 Tbsp Chilli Crisp Oil
1 Tbsp Sesame Oil
Salad
2 Large Cucumbers (Thinly Sliced)
1 Cup Edamame
1 Bunch Green Onions (Thinly Sliced)
1 Avocado (Chopped)
“Just Bare” Chicken Tenders (Cooked According to Package Instructions)
Sweet Chili Creamy Dressing
1/2 Cup Greek Yogurt
3 Tbsp Sweet Chilli Sauce
1/2 Tsp Paprika
Water (To Thin Dressing as Needed)
For Garnish
Sesame Seeds (Optional)
Extra Green Onions (Optional)
Chopped Peanuts (Optional)
Cook crispy rice: Preheat the oven to 390°F (200°C). In a large bowl, toss the cooled jasmine rice with the light soy sauce, chilli crisp oil, and sesame oil until evenly coated. Spread into an even layer and bake until golden brown and crispy (about 30-40 minutes) , stirring halfway through. Allow to cool slightly.
Prepare salad: Thinly slice the cucumbers and green onions. Chop the avocado and cook the chicken tenders according to package instructions, then slice into bite-sized pieces. Add the cucumbers, edamame, green onions, avocado, and chicken to a large serving bowl.
Make dressing: In a small bowl, whisk together the Greek yogurt, light mayo, sweet chilli sauce, and paprika until smooth. Add a splash of water as needed to reach your desired consistency.
Assemble salad: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Fold in the crispy rice just before serving to maintain its crunch.
Garnish & serve: Top with sesame seeds, extra green onions, and chopped peanuts if desired. Serve immediately and enjoy the perfect combination of creamy, crunchy, sweet, and spicy flavors ✨
660 calories | 43 g protein | 41 g carbs |36 g fat |6 g fiber
Tatum’s Recipe Hacks:
✨ To add even more nutrition to this Crispy Rice Chicken Salad, try mixing in shredded carrots, red cabbage, bell peppers, tofu, or extra edamame for additional fiber, vitamins, and color.
❓ 🥒 Cucumbers are made up of about 95% water, making them one of the most hydrating vegetables you can eat!
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
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Cheers to thriving together!
