High Protein Crispy Rice Salad
A protein-rich salad featuring golden, crunchy jasmine rice, crisp-coated chicken thighs, fresh vegetables, edamame, herbs, and roasted cashews, all brought together with a creamy cilantro-lime tahini dressing.
Pin it to remember it!
Print Recipe
Ingredients
For the Crispy Rice
- 1 tablespoon rice vinegar
- 3 cups cooked and cooled jasmine rice prepared from approximately 1 cup uncooked rice
- 1 teaspoon honey
- 1 garlic clove very finely minced
- 2 teaspoons toasted sesame oil
- 2 tablespoons tamari
For the Chicken
- 600 g boneless skinless chicken thighs, cut into roughly 1-inch pieces
- Freshly ground black pepper according to taste
- 2 tablespoons corn flour
- ¼ teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil or another neutral cooking oil such as grapeseed oil
For the Cilantro Lime Dressing
- ½ cup loosely packed fresh cilantro roughly chopped
- 2 tablespoons water
- 35 ml freshly squeezed lime juice
- 1 teaspoon honey
- 2 teaspoons fish sauce
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unhulled tahini
- ¼ teaspoon fine sea salt
For the Salad
- 200 g shelled edamame beans approximately 1 cup
- 3 spring onion stalks finely sliced
- ⅓ cup roasted cashews roughly chopped
- 2 Lebanese cucumbers cut into thin rounds
- A generous handful of fresh mint leaves
- ½ head iceberg lettuce finely shredded
Instructions
- Preheat the oven grill or broiler to 200°C (approximately 400°F). Place a large baking tray inside the oven and allow it to heat for 5 minutes.
- Transfer the cooked and cooled jasmine rice to a large mixing bowl.
- In a separate small bowl, whisk the tamari with the rice vinegar, honey, toasted sesame oil, and finely minced garlic until combined.
- Pour the seasoned mixture over the rice and toss thoroughly so the grains are evenly coated.
- Carefully remove the heated baking tray and distribute the rice over it in a thin, uniform layer. Bake for 14 minutes, tossing the rice halfway through the cooking time so it becomes evenly crisp.
- Place the diced boneless, skinless chicken thighs in a large bowl.
- Sprinkle over the corn flour, ¼ teaspoon fine sea salt, and freshly cracked black pepper to taste. Toss until every piece is evenly coated.
- Heat a large frying pan over medium heat and add the extra virgin olive oil.
- Arrange the chicken in the pan without allowing the pieces to touch. Cook in 2 to 3 batches if necessary to encourage proper browning.
- Cook until the chicken develops a golden exterior on all sides, then transfer the cooked pieces to a plate lined with paper towel.
- Continue with the remaining batches until all of the chicken has been cooked.
- Add the fresh lime juice, unhulled tahini, fish sauce, cilantro, water, honey, extra virgin olive oil, and fine sea salt to a bullet blender or small food processor.
- Blend on high speed until the dressing reaches a smooth, creamy consistency.
- Taste the dressing and adjust the salt or lime juice as needed to achieve the desired balance. An additional splash of lime juice may be added for greater brightness.
- Finely shred the iceberg lettuce, cut the Lebanese cucumbers into thin rounds, and slice the spring onions thinly.
- Prepare the shelled edamame, roughly chop the roasted cashews, and remove a generous handful of fresh mint leaves from their stems.
- Keep the prepared vegetables, herbs, edamame, and cashews ready for assembly while the remaining components finish cooking.
- Place the cooked chicken, shredded iceberg lettuce, sliced cucumber, mint leaves, spring onions, and shelled edamame in a large salad bowl.
- Drizzle the cilantro lime dressing over the mixture and toss gently until the ingredients are evenly coated.
- Finish by scattering the crispy jasmine rice and chopped roasted cashews over the salad to provide additional crunch.
- Serve immediately to preserve the crisp texture of the rice and fresh salad ingredients.
Notes
For a brighter finish, add a little extra fresh mint or a final squeeze of lime immediately before serving.
For the best browning on the chicken, avoid overcrowding the frying pan and cook the pieces in multiple batches when required.
Add the crispy rice shortly before serving so it retains its crunchy texture.