How to make crispy rice chicken satay salad?

Start by spreading cold, cooked rice on a parchment-lined sheet pan, drizzling with olive oil and optional chili crunch. Bake at 400°F for 20–25 minutes, tossing halfway through, until crispy. Meanwhile, sauté diced chicken with soy sauce, curry powder, and olive oil until golden. In serving bowls, layer cabbage, edamame, cucumber, and peanuts, then top with the crispy rice and cooked chicken. Drizzle with homemade peanut dressing for a complete bowl.

How to make crispy chicken rice bowl?

To make a crispy chicken rice bowl, cook chicken with a light coating of cornstarch or flour before pan-frying or baking until golden and crunchy. Pair it with a base of oven-crisped or pan-fried rice, and top with your favorite vegetables and sauces. For this satay-style version, use curry-seasoned chicken and peanut sauce to create bold, Thai-inspired flavors.

What salad goes with satay chicken?

Satay chicken pairs beautifully with cabbage slaw, cucumber slices, green onion, and edamame. These ingredients bring a refreshing crunch that complements the richness of peanut sauce. Adding fresh herbs like cilantro or Thai basil elevates the flavor even more. You can also serve it alongside a citrusy mango salad or noodle-based greens for variety.

What are the 4 ingredients in chicken salad?

A classic chicken salad usually includes chicken, mayonnaise, celery, and onion. However, modern takes — like this chicken satay crispy rice salad — introduce bolder elements such as peanut dressing, cabbage slaw, and herbs to create more complex, global-inspired flavor profiles.

Chicken Satay Crispy Rice Salad Bowls That Crunch with Flavor

Description

Chicken satay crispy rice salad bowls combine bold flavor, crispy texture, and creamy peanut dressing in one vibrant, high-protein dish.

Ingredients

For the Crispy Rice:
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons olive oil
- 1 tablespoon chili crunch (optional)
- 1 teaspoon sea salt
For the Chicken:
- 1 to 1 ½ pounds boneless, skinless chicken breasts, diced
- 1 to 2 tablespoons reduced sodium soy sauce
- 1 tablespoon olive oil
- 2 to 3 teaspoons curry powder (or preferred poultry seasoning)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Olive oil for cooking
For the Salad:
- 2 cups shredded coleslaw mix (or mixed green and red cabbage)
- 1 cup cooked, shelled edamame
- 1 cup sliced cucumber
- 3 green onions, sliced
- ½ cup chopped roasted peanuts
- ¼ cup chopped fresh cilantro (or basil)
- Salt and black pepper to taste
For the Peanut Sauce Dressing:
- Heaping ⅓ cup creamy peanut butter
- ¼ cup honey
- ¼ cup toasted sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 garlic clove, minced (optional)
- Pinch of cayenne pepper (optional)
- 2 to 4 tablespoons coconut milk (optional, for thinning)

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Instructions

Make the Crispy Rice:
Preheat the oven to 400°F. Spread the rice evenly on a parchment-lined baking sheet. Drizzle with olive oil and chili crunch, then toss to coat. Bake for 20–25 minutes, tossing halfway, until crispy and golden.
Cook the Chicken:
In a bowl, combine diced chicken with soy sauce, olive oil, curry powder, salt, and pepper. Heat a skillet over medium-high heat with a little olive oil. Cook the chicken for 5–7 minutes, stirring occasionally, until fully cooked. Set aside.
Prepare the Salad Base:
In a large bowl or serving bowls, layer the coleslaw mix, edamame, cucumber, green onions, chopped peanuts, and cilantro. Season with salt and pepper to taste.
Add Chicken and Crispy Rice:
Top the salad with the cooked chicken and crispy rice.
Mix the Dressing:
Whisk all dressing ingredients in a bowl or measuring cup until smooth. Adjust flavor and consistency to your liking. Drizzle over the salad just before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Protein-Packed Salads
Method: Baking, Sautéing
Cuisine: Asian-inspired