Go Back
–+ servings
Print Recipe

Crispy Brown Rice Chicken Salad

Servings: 4

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!