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A vibrant Chicken Crispy Rice Salad topped with fresh herbs and peanut dressing

Chicken Crispy Rice Salad with Peanut Dressing

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 3 cups cooked Jasmine rice, chilled
  • 1 large egg , beaten
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 2 cups cooked chicken breast, shredded
  • 1/2 cup English cucumber, thinly sliced
  • 1/4 cup shallots , thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup creamy peanut butter
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon hone y
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons neutral oil for frying
  • 1/4 cup roasted peanuts, crushed

Method
 

  1. In a large bowl, combine chilled rice, beaten egg, red curry paste, and fish sauce until evenly coated.
  2. Heat oil in a non-stick skillet over medium-high heat. Press rice mixture into the pan in a thin layer or small patties and fry until deep golden brown and crispy, approximately 5-7 minutes per side.
  3. While rice is frying, prepare the dressing by whisking together peanut butter, lime juice, soy sauce, honey, and grated ginger until smooth.
  4. Remove crispy rice from the pan and let cool slightly on paper towels, then break into bite-sized nuggets.
  5. In a large mixing bowl, combine the shredded chicken, cucumber, shallots, cilantro, and mint.
  6. Add the crispy rice nuggets to the chicken mixture.
  7. Drizzle the peanut dressing over the salad and toss gently to combine.
  8. Garnish with crushed roasted peanuts and serve immediately to maintain rice texture.