The Salad I Can’t Stop Thinking About

• total tid: 1 hour 5 minutes

Ingredienser

Crispy rice chicken salad with a creamy peanut dressing — fresh, crunchy, packed with protein, and layered with texture in every bite.

Crispy Rice

2 cups cooked rice

1 tbsp chili oil

2 tbsp coconut aminos

Pinch of salt

Instruktioner

Preheat oven to 400°F.

Mix cooled rice with chili oil, coconut aminos, and salt until evenly coated.

Spread into a very thin layer on a parchment-lined baking sheet.

Bake 30–40 minutes, flipping halfway through. Check every 5 minutes after the 30-minute mark until it reaches your desired crispiness.

Chicken

Boneless skinless chicken thighs, cut into bite-sized pieces

2 tsp salt

1 tsp pepper

1 tsp paprika

2 tbsp coconut aminos

1 tbsp olive oil

1 tbsp brown rice flour (optional, for extra crisp)

Mix chicken with salt, pepper, paprika, coconut aminos, olive oil, and optional flour.

Cook in a hot cast iron skillet with a drizzle of oil until golden and fully cooked through (165°F internal temp).

Salad Base

Diced cucumber

Scallions

Edamame

Avocado

Peanut Dressing

½ cup peanut butter

2 tbsp rice vinegar

2 tbsp coconut aminos

1 tbsp honey

½ tbsp sesame oil

2 garlic cloves, minced

Warm water (to thin)

Whisk everything together, slowly adding warm water 1 tbs at a time until smooth and pourable.

Assemble

Start with cucumber, scallions, edamame, and avocado.

Add chicken.

Top with crispy rice.

Drizzle with peanut dressing and toss to combine.

Finish with toasted sesame seeds if desired.

Save this one—you’ll want it on repeat 🥗