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Viral Chicken Crispy Rice Salad with Creamy Peanut Dressing

A bowl of seasoned crispy rice salad mixed with shredded chicken, topped with diced avocado and fresh cucumber slices.
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Make the trending crispy rice salad at home. This recipe combines baked, crunchy jasmine rice with fresh vegetables, tender chicken, and a rich, creamy peanut dressing for a satisfying, textured meal perfect for dinner or meal prep.

Ingredients

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

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, if using.
  2. Spread the seasoned rice in a thin, even layer on a parchment-lined baking sheet.
  3. Bake for 15 to 20 minutes, flipping halfway through, until the rice is golden brown and crispy. Set aside to cool slightly.
  4. Prepare the dressing: Whisk together the peanut butter, rice vinegar, soy sauce, honey, ginger, and garlic in a small bowl.
  5. Add warm water one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
  6. Assemble the salad: In a large bowl, combine the cooled crispy rice, shredded chicken, sliced cucumber, edamame, cilantro, and scallions.
  7. Drizzle the peanut dressing over the salad ingredients. Gently toss everything together until lightly coated.
  8. Divide the salad into bowls and top each serving with diced avocado just before serving.

Notes

  • You can bake the rice ahead of time and store it in an airtight container at room temperature for up to two days. Re-crisp in the oven if needed.
  • For a vegetarian option, substitute the chicken with baked tofu or extra edamame.
  • If you prefer a tangier dressing, add 1 teaspoon of lime juice to the peanut dressing mixture.

Nutrition

Find it online: https://delishcraze.com/crispy-rice-salad/