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Viral Chicken Crispy Rice Salad with Creamy Peanut Dressing

A close-up of a bowl containing crispy rice salad mixed with shredded chicken, bright green edamame, and topped with fresh herbs.
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This is the viral crispy rice salad you need. It combines crunchy baked rice, fresh vegetables, tender chicken, and a rich, creamy peanut dressing for a satisfying, flavorful meal perfect for dinner or meal prep.

Ingredients

Scale
  • 2 cups cooked jasmine rice, cooled
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 1 tablespoon chili crisp or chili crunch
  • 8 ounces boneless, skinless chicken breast or thighs, cooked and shredded/diced
  • 5 Persian cucumbers, thinly sliced
  • 1 cup shelled edamame, cooked
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 2 scallions, thinly sliced
  • For the Creamy Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Prepare the crispy rice: Preheat your oven to 400°F (200°C). In a bowl, toss the cooled cooked rice with sesame oil, soy sauce, and chili crisp until evenly coated.
  2. Spread the seasoned rice in a thin, even layer on a baking sheet lined with parchment paper.
  3. Bake for 20 to 25 minutes, flipping halfway through, until the rice is golden brown and crunchy. Set aside to cool slightly.
  4. Prepare the peanut dressing: In a small bowl or jar, whisk together the peanut butter, warm water, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and sriracha (if using) until completely smooth and creamy. Add a splash more water if the dressing is too thick.
  5. Assemble the salad: In a large bowl, combine the sliced cucumbers, edamame, cilantro, mint, and scallions.
  6. Add the cooked chicken and the cooled crispy rice to the vegetables.
  7. Pour about half of the peanut dressing over the salad mixture and gently toss everything together until lightly coated.
  8. Divide the salad among serving bowls. Top each serving with diced avocado.
  9. Drizzle extra peanut dressing over the top before serving.

Notes

  • For the crispiest rice, ensure your cooked rice is slightly dry before seasoning and baking.
  • You can substitute chicken with grilled salmon or chickpeas for a vegetarian option.
  • Make the peanut dressing ahead of time and store it in the refrigerator for up to five days.

Nutrition

Find it online: https://devourdish.com/crispy-rice-salad-recipe-creamy-peanut-dressing/