Crispy Brown Rice Chicken Salad
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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