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REFERENCE:
Once your rice is ready, allow it to cool, then add it to the salad. Toss with the dressing and enjoy!
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Crispy Brown Rice Chicken Salad
Elevate your salad game with our addictive Crispy Rice Chicken Salad!
Crunchy roasted rice, tender chicken, and a medley of fresh veggies come together creating so much flavor and texture.
The creamy, savory dressing brings everything together, while the peanuts add a bit more crunch.
This salad is not only a feast for the taste buds but also a nutritious and satisfying meal.
With its unique combination of textures and flavors, this Crispy Rice Chicken Salad is sure to become a new favorite!
Crispy brown rice is a game-changer for several reasons:
Texture contrast: The crunch of the crispy rice adds a satisfying texture contrast to dishes, making each bite more engaging.
Flavor enhancement: The Maillard reaction, a chemical reaction that occurs when food is toasted or roasted, brings out the natural sweetness and nuttiness in brown rice.
Aroma: Crispy brown rice has a tantalizing aroma that’s both nutty and slightly caramel-like.
Versatility: Crispy brown rice can be used as a topping for salads, soups, or stir-fries, adding texture and flavor to a variety of dishes.
Nutritional benefits: Brown rice is a whole grain that provides fiber, vitamins, and minerals.
Umami flavor: Crispy brown rice can have a rich, savory umami flavor, especially if seasoned with ingredients like soy sauce or sesame oil. The combination of these factors makes crispy brown rice a delicious and addictive ingredient!
Feel free to double this recipe for weekly meal prep. Stays great in the fridge (in sealed containers) for 4 days.
Store your dressing separate and toss right before serving.
🏆Brown rice used to be synonymous with the word “healthy” … until the low-carb revolution happened!
But guess what? It can still be an extremely healthy choice!
It’s an inexpensive whole grain packed with fiber and a long list of vitamins, minerals, and antioxidants.
Studies also show it is linked with heart health and better blood sugar control.
Plus, it’s gluten-free.
➡️ It’s a perfect meal prep choice — just steam a pot of it and keep it in the fridge or freezer until it’s time to eat!
REFERENCE:
HealthLine
4 servings
Ingredients:
Crispy Rice:
- 2 cups cooked brown rice, cooled
- 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 2 Tbsps avocado oil
Salad:
- 2 cups cooked chicken, chopped
- 2 large cucumbers, diced
- 1 bunch green onions, thinly sliced
- 2 cups cherry tomatoes, halved or quartered
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1/2 cup raw peanuts, finely chopped
Dressing:
- 2 Tbsps extra virgin olive oil
- 2 Tbsps toasted sesame oil
- 4 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp hot sauce, or more to taste
- 4 Tbsps fresh squeezed lime juice
- 1 Tbsp rice vinegar
- 2 fresh garlic cloves, pressed
Instructions:
Preheat your oven to 400 degrees f.
Place the cooked rice in a bowl and drizzle with the oil and coconut aminos liquid. Toss very well to coat, then spread evenly onto a parchment lined sheet pan.
Roast for 15-20 minutes, stirring every 5 minutes, until crispy.
While your rice is roasting, prepare all the other ingredients for your salad and place them all in a large serving bowl.
Add the chicken and roasted peanuts on top.
In a small bowl or jar, whisk or shake all the ingredients for the dressing until emulsified.
Once your rice is ready, allow it to cool, then add it to the salad. Toss with the dressing and enjoy!
💚Rachel
Ingredients
Crispy Rice:
- 2 cups cooked brown rice, cooled
- 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 2 Tbsps avocado oil
Salad:
- 2 cups cooked chicken, chopped
- 2 large cucumbers, diced
- 1 bunch green onions, thinly sliced
- 2 cups cherry tomatoes, halved or quartered
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1/2 cup raw peanuts, finely chopped
Dressing:
- 2 Tbsps extra virgin olive oil
- 2 Tbsps toasted sesame oil
- 4 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp hot sauce, or more to taste
- 4 Tbsps fresh squeezed lime juice
- 1 Tbsp rice vinegar
- 2 fresh garlic cloves, pressed
Instructions
- Preheat your oven to 400 degrees f.
- Place the cooked rice in a bowl and drizzle with the oil and coconut aminos liquid.
- Toss very well to coat, then spread evenly onto a parchment lined sheet pan.
- Roast for 15-20 minutes, stirring every 5 minutes, until crispy.
- While your rice is roasting, prepare all the other ingredients for your salad and place them all in a large serving bowl.
- Add the chicken and roasted peanuts on top.
- In a small bowl or jar, whisk or shake all the ingredients for the dressing until emulsified.
- Once your rice is ready, allow it to cool, then add it to the salad. Toss with the dressing and enjoy!
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