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High Protein Crispy Rice Salad

High Protein Crispy Rice Salad for a Fresh Flavor Boost

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A High Protein Crispy Rice Salad that’s energizing, satisfying, and incredibly versatile, packed with fresh ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Jasmine Rice Basmati rice is a substitute.
  • 500 grams Boneless Skinless Chicken Thighs
  • 1 cup Edamame Beans Rinse if frozen.
  • 1/4 cup Fresh Cilantro Substitute with parsley if preferred.
  • 2 cups Vegetables (Iceberg Lettuce, Lebanese Cucumbers, Spring Onions) Any mild greens and crunchy veggies work.
  • 1/2 cup Roasted Cashews Swap for peanuts or almonds as desired.
  • 1/4 cup Mint Leaves Optional but recommended.
For the Coating & Dressing
  • 1/4 cup Corn Flour
  • 2 tablespoons Tamari Use soy sauce for non-gluten-free.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Honey Maple syrup is a vegan alternative.
  • 1 tablespoon Toasted Sesame Oil Olive oil can be used in a pinch.
  • 2 tablespoons Fresh Lime Juice Lemon juice may be swapped.
  • 1/4 cup Unhulled Tahini Blended nuts can be an alternative.

Equipment

  • Oven
  • Skillet
  • blender
  • Baking Tray
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven broiler to 200°C (400°F). Spread out cooled jasmine rice on a baking tray and bake for 14 minutes, tossing halfway through.
  2. Dice boneless skinless chicken thighs into bite-sized pieces. Coat with corn flour, salt, and pepper. Fry in a skillet until golden brown, about 5-7 minutes per batch.
  3. In a blender, combine fresh lime juice, tahini, tamari, honey, toasted sesame oil, minced garlic, and salt. Blend until creamy, adjusting seasoning as necessary.
  4. Wash and prepare vegetables: shred lettuce, slice cucumbers, chop spring onions, and rinse edamame.
  5. In a large bowl, combine chicken, lettuce, cucumbers, mint leaves, green onions, and edamame. Drizzle with dressing and toss gently. Top with crispy rice and roasted cashews before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This salad is versatile and can be customized based on available ingredients. Store dressing separately to keep crispy texture.

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