Can I use leftover rice?

Absolutely. In fact, leftover rice is ideal since it’s drier, producing the crispiest results. Just make sure it’s not clumpy; break it up with your fingers before tossing in oil.

What’s the best way to cook the chicken?

Any cooked chicken will do—roast, poached, or even store-bought rotisserie. Use what you have on hand for convenience.

How do I keep the rice extra crispy?

Cool the rice fully before roasting, and don’t overcrowd the pan. Spread it in a single layer and stir frequently. Only add it to the salad just before serving.

Can I make this nut-free?

Definitely. Substitute sunflower seeds, pumpkin seeds, or omit entirely. You’ll still get great crunch from the crispy rice.

Crispy Brown Rice Chicken Salad Recipe

Name: Crispy Brown Rice Chicken Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-inspired
Ingredients: 2 cups cooked brown rice, cooled; 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce; 2 Tbsps avocado oil; 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; 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

Description

A vibrant and nutritious Crispy Brown Rice Chicken Salad, featuring crunchy oven-roasted brown rice, tender chicken, fresh veggies, herbs, and a zesty, umami-packed Asian-inspired dressing. This high-protein, gluten-free salad is perfect for a healthy main-course meal.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Crispy Rice: Preheat your oven to 400°F (200°C). Place the cooled cooked brown rice in a mixing bowl. Drizzle over the avocado oil and coconut aminos (or tamari/soy sauce) and toss until all the rice is evenly coated. Spread the rice out evenly on a parchment-lined baking sheet.
Roast the Rice: Roast the rice in the oven for 15-20 minutes, stirring every 5 minutes to ensure even toasting. Continue roasting until the rice is golden and crispy. Remove and allow to cool.
Prepare Salad Ingredients: While the rice is roasting, chop the cooked chicken, dice the cucumbers, slice the green onions, halve or quarter the cherry tomatoes, and chop the cilantro and parsley. Place all these ingredients in a large serving bowl along with the raw peanuts.
Make the Dressing: In a small bowl or jar, combine the extra virgin olive oil, toasted sesame oil, coconut aminos (or soy sauce), hot sauce, lime juice, rice vinegar, and pressed garlic cloves. Whisk or shake vigorously until the dressing is emulsified and set aside.
Assemble the Salad: Once the crispy rice has cooled, add it to the salad bowl with the other ingredients. Pour the dressing over the salad and toss everything together until well combined. Serve immediately and enjoy!

Notes

For best results, use chilled leftover cooked brown rice for extra crispiness.
Adjust the amount of hot sauce in the dressing to your preferred level of spiciness.
Easily make this salad vegetarian by omitting the chicken or substituting with tofu.
You can substitute herbs or nuts based on what’s available.

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 7g
Sodium: 640mg
Fat: 23g
Saturated Fat: 3.5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 24g
Cholesterol: 54mg