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chicken crispy rice salad with peanut dressing 2026 04 27 185739 683x1024 1

Chicken Crispy Rice Salad with Peanut Dressing

A delightful mix of juicy chicken, crispy rice, and fresh vegetables, topped with a creamy peanut dressing. Perfect for a nourishing lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover cooked chicken to save time.
  • 2 cups crispy rice
  • 1 cup mixed fresh veggies (e.g., bell peppers, cucumbers, carrots) Feel free to vary the veggies based on availability.
Peanut Dressing
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce Use tamari for a gluten-free version.
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
Garnish
  • Chopped peanuts and green onions For garnish.

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken and crispy rice.
  2. Chop the mixed veggies and add them to the bowl.
Make Dressing
  1. In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, salt, and pepper to create the dressing.
Combine and Serve
  1. Pour the dressing over the salad and toss until everything is well combined.
  2. Garnish with chopped peanuts and green onions before serving.

Notes

Serve the salad chilled or at room temperature. Store leftovers in an airtight container in the refrigerator; will stay fresh for about 2-3 days. Keep the dressing separate if you want to maintain the crunch of the crispy rice.