Description
A vibrant and crunchy Satay Crispy Rice Salad featuring golden baked jasmine rice, tender shredded chicken, fresh vegetables, and a creamy peanut satay dressing. This Asian-inspired main course offers a delightful combination of textures and flavors, perfect for a wholesome and satisfying meal.
Ingredients
Scale
For the Salad
- 2 cups cooked jasmine rice, cooled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 cup shredded rotisserie chicken or grilled chicken breast
- 1 cup shredded red cabbage
- 1 cup cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, chopped
For the Satay Dressing
- 1/3 cup natural peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce (optional)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, grated
- 2 to 4 tablespoons warm water (to thin)
Instructions
- Preheat Oven and Prepare Rice: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the cooked jasmine rice evenly on the baking sheet, drizzle with olive oil, and sprinkle with salt to season.
- Bake the Rice: Bake the rice for 30 to 35 minutes, stirring halfway through to ensure even crisping, until the rice turns golden and crispy. Remove from the oven and let it cool slightly.
- Make Satay Dressing: In a small bowl, whisk together natural peanut butter, soy sauce or tamari, fish sauce (if using), honey or maple syrup, rice vinegar or lime juice, grated ginger, and garlic until smooth. Add warm water gradually to achieve a pourable dressing consistency.
- Combine Salad Ingredients: In a large serving bowl, combine the crispy rice, shredded chicken, red cabbage, cucumber, carrots, cilantro, mint, and chopped roasted peanuts.
- Dress and Serve: Drizzle the satay dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately while the rice is still crunchy for the best texture.
Notes
- For a vegetarian version, substitute chicken with baked tofu or edamame.
- This salad is best enjoyed fresh as the crispy rice softens after being dressed.
