Crispy Brown Rice Chicken Salad Recipe

Here’s a salad that will make you entirely rethink what a “chicken salad” can be! This Crispy Brown Rice Chicken Salad delivers crunch, freshness, and an irresistible flavor punch in every bite. You get the hearty comfort of chicken and roasted peanuts, the bite of green onions and herbs, and golden shards of crispy brown rice—all brought together with a tangy sesame-lime dressing. Even better? It comes together lightning-fast, making it absolutely ideal for those nights when you want something vibrant and nourishing without spending all evening in the kitchen.

Ingredients You’ll Need

Gather these ingredients, and get ready for some magic:

• Cooked Brown Rice: Used for the crispy topping—make sure it’s fully cooled before roasting for the best crunch.
• Coconut Aminos/Tamari/Soy Sauce: Infuses the rice with an umami depth and slight saltiness. Coconut aminos keep it gluten-free!
• Avocado Oil: Ensures your rice crisps up beautifully without overpowering the flavor.
• Cooked Chicken: Choose rotisserie, baked, or poached chicken—whatever’s convenient. Chop into bite-sized pieces for easy eating.
• Cucumbers: Adds a cooling, hydrating crunch.
• Green Onions: Fresh zing and mild bite; don’t skip these!
• Cherry Tomatoes: Each juicy burst cuts through the richness of the dressing.
• Cilantro & Parsley: Don’t shy away from using plenty; they keep the salad lively and bright.
• Raw Peanuts: Toast them for a deeper flavor, or use pre-roasted. Their crunch is key.
• Extra Virgin Olive Oil: Brings a silky finish to the dressing.
• Toasted Sesame Oil: The nutty undertone in the dressing that’s non-negotiable.
• Coconut Aminos/Tamari/Soy Sauce (Dressing): Doubles down the umami in the dressing.
• Hot Sauce: A little bit of fire is what brings everything together. Adjust to your liking.
• Lime Juice & Rice Vinegar: These offer a tart counterpoint that lifts all the other flavors.
• Fresh Garlic: Don’t skimp—this adds necessary punch to the dressing.

Tip: If you’re in a rush, prep the rice and dressing a day ahead and assemble just before serving!

Variations

Feel like mixing things up? Here’s how to make this salad your own:

• Vegetarian: Swap out chicken for chickpeas or baked tofu for a filling, plant-based twist.
• No Peanuts: Allergic? Roasted almonds or cashews are fantastic here.
• Different Grains: Try crispy quinoa or black rice for a new texture.
• Add Color: Toss in some shredded carrots, red bell pepper, or even thinly sliced radishes.
• Spicy Boost: Use a chili crisp or a splash of Sriracha in the dressing for a bigger heat hit.

How to Make Crispy Brown Rice Chicken Salad

Step 1: Crisp Up the Rice

Start by preheating your oven to 400°F (200°C). In a bowl, toss your cooled brown rice with avocado oil and your preferred umami sauce—make sure each bit is coated. Spread the rice out on a parchment-lined baking sheet in a thin, even layer.

Pop this into the oven and roast for about 15 to 20 minutes, stirring every 5 minutes. You’re looking for crunchy, golden rice with a toasted edge—trust your nose and don’t let it burn!

Step 2: Prep the Salad Base

While the rice is crisping, chop your cucumbers, tomatoes, herbs, and green onions. Add everything—minus the peanuts and chicken—to an extra-large bowl.

Step 3: Whisk Up the Dressing

In a small jar or bowl, combine olive oil, toasted sesame oil, more coconut aminos or tamari, hot sauce, lime juice, rice vinegar, and pressed garlic. Whisk or shake vigorously until it looks creamy and mixed.

Step 4: Assemble

Once your rice is perfectly snappy and cool, add your chicken and chopped peanuts to the bowl with the veggies and herbs. Pour over the dressing, add the crispy rice, and toss everything together. Taste and adjust for seasoning—if you love big flavors, a final squeeze of lime and sprinkle of salt can make it pop.

How to Serve

This salad is a meal on its own, but there are plenty of ways to serve it up:

• Platter Style: Pile high on a large serving dish so everyone can scoop their own.
• Lunchboxes: Portion into meal-prep containers for easy weekday lunches.
• Wrap It Up: Scoop into lettuce leaves or tortillas for a handheld version.
• Add a Side: Pair with miso soup or a simple fruit salad for a complete meal.

Garnish with extra herbs or a wedge of lime for a fresh, finishing touch!

Make Ahead and Storage

Storing Leftovers

Keep leftover salad in an airtight container in the fridge for up to 2 days. Know that the rice and peanuts soften over time, but the flavors meld beautifully.

Freezing

This one isn’t freezer-friendly—the fresh veggies and herbs just don’t thaw well, and the crispy rice loses its magic.

Reheating

No reheating needed! This salad is meant to be enjoyed cold or at room temperature. If you want to revive the crunch, refresh leftover rice under the broiler for a minute or two.

FAQs

Final Thoughts

This Crispy Brown Rice Chicken Salad is proof that a weeknight meal can be both exciting and effortless. The colors, the crunch, and the bold, fresh flavors will have you looking forward to lunchtime all over again. Give it a try—you’ll fall in love with every hearty, crispy, herby forkful. Here’s to salad night that never gets boring!

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