Crispy Crunchy Chicken + Rice Herb Salad

With Springtime right around the corner, I’m craving lighter, fresher, and faster meals like this!

Isn’t this Salad ABSOLUTELY beautiful?!

I love the addition of all the fresh GREEN colored foods, which makes for a really interesting presentation. There are lots of different, yet complementary flavors and textures happening in this bowl!

We used fresh herbs, instead of our typical salad greens, so feel free to choose seasonal herbs that YOU LOVE for your own fresh herb salad creation.

Herbs are a very concentrated source of both flavor and nutrition. Like most leafy green plants, herbs are quite nutritious. But ounce for ounce, fresh herbs like oregano, parsley, and basil are among the most nutritious greens you can eat!

This entire meal came together QUICK (less than 20-30 minutes depending on how much chopping you need to do).

Great for lunch, dinner, or even meal prep!

➡️ Rachel’s Tips:

To get the chicken beautifully caramelized and crispy, try using a cast-iron skillet.

Also, make SURE that you actually love the taste of the olive oil that you use for your dressings such as this because your salad will come out tasting very much like the oil you use (each oil has it’s own unique flavor).

➡️ For Meal Prep:

After preparing everything as explained below, simply divide ingredients equally into 4 glass containers. Make sure to drizzle lime juice on your avocado, or add the avocado immediately before serving to prevent browning. This salad stays great in the fridge for 3-4 days. Makes 4 servings

Ingredients:

For the chicken:

• 1 lb chicken breast or tenders, thinly sliced/chopped into very small bite-sized pieces
• 2 Tbsps coconut aminos
• 1 Tbsp raw honey
• 1 Tbsp avocado oil
• 1 cup of raw peanuts

For rice:

• 2 cups cooked brown rice or quinoa
• sea salt and freshly ground black pepper to taste
• 2 medium English cucumbers, halved, and thinly sliced
• 1 avocado, diced
• 1 cup fresh herbs total (mix of fresh cilantro leaves, parsley, basil and/or mint leaves)
• 1 lime, sliced into wedges to garnish
• 1 small jalapeno, sliced

For the homemade honey-lime dressing:

• fresh squeezed juice from 2 limes
• zest from 1 fresh lime
• 2 Tbsps olive oil
• 2 Tbsps coconut aminos
• 1 Tbsp raw honey
• 2 green scallions, very thinly sliced

Instructions:

Whisk all of your dressing ingredients together in a small serving bowl, or Mason jar. Cover and refrigerate dressing until ready to use. Next, cook your chicken; heat avocado oil in a large skillet over medium heat.Add chicken and cook stirring constantly until no longer pink, about 4 minutes. In a small bowl whisk coconut aminos and honey together, then drizzle over the chicken.

Reduce heat to low and continue to cook, stirring frequently, for about 4-5 minutes or until slightly crispy, and glazed.Once the chicken is browned and cooked through, stir in the peanuts. Remove from the heat and set aside.In a serving bowl combine rice, cucumber, herbs, sea salt and pepper to taste. Stir in your crispy chicken and peanuts. Top with diced avocado, and sliced jalapeno.

Drizzle everything with your homemade dressing and gently toss to combine. Garnish with lime wedges and additional herbs if desired and enjoy.

❤Rachel

Crispy Crunchy Chicken + Rice Herb Salad

Category Dinner Salads

Ingredients

• 1 lb chicken breast or tenders, thinly sliced/chopped into very small bite sized pieces
• 2 Tbsps coconut aminos
• 1 Tbsp raw honey
• 1 Tbsp avocado oil
• 1 cup raw peanuts

For rice:

• 2 cups cooked brown rice, or quinoa
• sea salt and freshly ground black pepper to taste
• 2 medium English cucumbers, halved, and thinly sliced
• 1 avocado, diced
• 1 cup fresh herbs total (mix of fresh cilantro leaves, parsley, basil and/or mint leaves)
• 1 lime, sliced into wedges to garnish
• 1 small jalapeno, sliced

For the homemade honey lime dressing:

• fresh squeezed juice from 2 limes
• zest from 1 fresh lime
• 2 Tbsps olive oil
• 2 Tbsps coconut aminos
• 1 Tbsp raw honey
• 2 green scallions, very thinly sliced

Instructions

1. Whisk all of your dressing ingredients together in a small serving bowl, or Mason jar.
2. Cover and refrigerate dressing until ready to use.
3. Next, cook your chicken; heat avocado oil in a large skillet over medium heat.
4. Add chicken and cook stirring constantly until no longer pink, about 4 minutes.
5. In a small bowl whisk coconut aminos and honey together, then drizzle over the chicken.
6. Reduce heat to low and continue to cook, stirring frequently, for about 4-5 minutes or until slightly crispy, and glazed.
7. Once the chicken is browned and cooked through, stir in the peanuts.
8. Remove from the heat and set aside.
9. In a serving bowl combine rice, cucumber, herbs, sea salt and pepper to taste.
10. Stir in your crispy chicken and peanuts.
11. Top with diced avocado, and sliced jalapeno.
12. Drizzle everything with your homemade dressing and gently toss to combine.
13. Garnish with lime wedges and additional herbs if desired and enjoy.

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