Easy High Protein Crispy Rice Salad

Ingredients for High Protein Crispy Rice Salad

I have made this salad more times than I can count, and I have learned that a few key details really matter here. Using day-old rice and freshly squeezed lime juice makes a noticeable difference in the final result.

• 3 cups cooked jasmine rice (completely cooled or day-old — I always use jasmine for the best crisp)
• 2 tablespoons tamari
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon honey (for the rice)
• 1 garlic clove (finely minced)
• 21 ounces boneless skinless chicken thighs (diced into 1-inch pieces — I recommend thighs over breast for juicier results)
• 2 tablespoons corn flour
• 2 tablespoons extra virgin olive oil (for cooking chicken)
• 1/3 teaspoon fine sea salt
• 1 pinch fresh cracked black pepper (to taste)
• 2 1/2 tablespoons fresh lime juice (squeeze it fresh — bottled lime just does not compare)
• 2 tablespoons unhulled tahini
• 2 teaspoons fish sauce
• 1/2 cup fresh cilantro (loosely packed)
• 2 tablespoons water
• 1 teaspoon honey (for the dressing)
• 1 tablespoon extra virgin olive oil (for the dressing)
• 2 Lebanese cucumbers (sliced into thin rounds)
• 7 ounces shelled edamame beans
• 1 handful fresh mint leaves (picked from stems)
• 1/2 head iceberg lettuce (finely shredded)
• 1/3 cup roasted cashews (roughly chopped — pro tip: lightly toast them for extra crunch)
• 3 spring onions (thinly sliced)

Step-by-Step Instructions

In my experience, getting the rice truly crispy is the step that makes or breaks this salad. Do not rush the broiler preheat — that ripping hot tray is the secret to those crackly, golden edges everyone loves.

Step 1: Preheat your oven broiler to 400 degrees F. Place a large baking tray inside the oven and let it heat for 10 minutes. In a large bowl, toss the cooled jasmine rice with tamari, rice vinegar, honey, sesame oil, and minced garlic until fully coated. Spread the rice in a thin, even layer on the hot tray and bake for 14 to 18 minutes, tossing once halfway through. You are looking for golden, crisp edges and a lightly toasted aroma.

Step 2: While the rice bakes, toss the diced chicken thighs with corn flour, salt, and black pepper until evenly coated. Heat a large skillet over medium heat with olive oil. Cook the chicken in 2 to 3 batches without crowding the pan, 4 to 5 minutes per batch, until golden brown on all sides and cooked through to an internal temperature of 165 degrees F. Avoid overcrowding the pan — that is what causes steaming instead of a proper golden sear. Transfer to a paper towel-lined plate.

Step 3: Make the dressing by blending lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and a pinch of salt until completely smooth and creamy. Taste and adjust lime or salt as needed. The dressing should be pourable but thick. If it is too thick, add water one teaspoon at a time.

Step 4: Prep your salad ingredients while the chicken rests. Finely shred the iceberg lettuce, slice the cucumbers and spring onions, roughly chop the cashews, and pick the mint leaves from their stems. Have the edamame ready to go.

Step 5: In a large bowl, combine the cooked chicken, shredded lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with the cilantro lime dressing and toss well to coat. Scatter the crispy rice and cashews on top just before serving for the best texture. Add a fresh squeeze of lime if you like a brighter finish.

What to Serve with High Protein Crispy Rice Salad

This salad is bold and satisfying on its own, but a few simple sides can round out the meal beautifully depending on the occasion.

Healthy Avocado Chicken Salad: Creamy avocado pairs naturally with the lime dressing and adds healthy fats that make the meal even more filling. This is a great option if you want a lighter side with complementary flavor.

Spicy Salmon Sushi Bake: The bold umami notes of a sushi bake work beautifully alongside the sesame and tamari flavors already in this salad. A great choice if you are feeding a crowd and want something impressive alongside.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle: If you want to lean into the Asian-inspired flavor profile, this bowl brings a sweet heat that contrasts the cool, herby notes of the crispy rice salad perfectly.

Roasted Carrot and Chickpea Bowl: A warm, earthy side that adds fiber and plant-based protein. The roasted caramelized flavors balance out the brightness of the cilantro lime dressing.

Miso Soup: A warm, comforting side adds contrast to the cold and crunchy salad. If you want to add something warm and simple to the table, a light brothy soup does the job without competing with the main flavors. For a heartier plant-based option, this Mujadara Lentils and Rice is a wonderful pairing.

Storage and Serving Tips

Store the salad components separately for the best results. The crispy rice and cashews stay crunchy at room temperature in an airtight container for up to two days. The cilantro lime dressing keeps well in a sealed jar in the refrigerator for up to one week.

The assembled salad will keep in the fridge for up to two days, though the rice will soften slightly over time. I recommend adding the crispy rice and cashews just before serving whenever possible to preserve that satisfying crunch.

For meal prep, cook the chicken and bake the rice up to two days ahead. Keep the dressing in a separate container and store the fresh herbs and sliced vegetables unassembled until you are ready to eat. Everything comes together in just a few minutes at serving time. This high protein crispy rice salad is just as good the next day when you keep the components apart.

High Protein Crispy Rice Salad

A satisfying, protein-packed salad with crispy baked rice, golden chicken thighs, edamame, and a creamy cilantro lime tahini dressing. Ready in about an hour and perfect for meal prep.

Print Recipe Save to My Pins

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian-Inspired

Calories: 475

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cooked jasmine rice completely cooled or day-old
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp honey for the rice
• 1 garlic clove finely minced
• 21 oz boneless skinless chicken thighs diced into 1-inch pieces
• 2 tbsp corn flour
• 2 tbsp extra virgin olive oil for cooking chicken
• 1/3 tsp fine sea salt
• 1 pinch fresh cracked black pepper to taste
• 2.5 tbsp fresh lime juice freshly squeezed
• 2 tbsp unhulled tahini
• 2 tsp fish sauce
• 1/2 cup fresh cilantro loosely packed
• 2 tbsp water
• 1 tsp honey for the dressing
• 1 tbsp extra virgin olive oil for the dressing
• 2 Lebanese cucumbers sliced into thin rounds
• 7 oz shelled edamame beans
• 1 handful fresh mint leaves picked from stems
• 1/2 head iceberg lettuce finely shredded
• 1/3 cup roasted cashews roughly chopped
• 3 spring onions thinly sliced

Equipment

• Large baking tray
• Large skillet
• Blender or small food processor
• Large mixing bowl
• Instant-read thermometer

Method

 

1. Preheat your oven broiler to 400 degrees F. Place a large baking tray inside and let it heat for 10 minutes. Toss cooled jasmine rice with tamari, rice vinegar, honey, sesame oil, and minced garlic until fully coated. Spread in a thin, even layer on the hot tray and bake for 14 to 18 minutes, tossing once halfway through, until golden and crisp at the edges.
2. Toss the diced chicken thighs with corn flour, salt, and black pepper until evenly coated. Heat a large skillet over medium heat with olive oil. Cook the chicken in 2 to 3 batches without crowding, 4 to 5 minutes per batch, until golden brown on all sides and cooked through to an internal temperature of 165 degrees F. Transfer to a paper towel-lined plate.
3. Blend lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and a pinch of salt until smooth and creamy. Taste and adjust lime or salt as needed. If the dressing is too thick, add water one teaspoon at a time.
4. Finely shred the iceberg lettuce, slice the cucumbers and spring onions, roughly chop the cashews, and pick the mint leaves from their stems. Have the edamame ready to go.
5. In a large bowl, combine the cooked chicken, shredded lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with the dressing and toss to coat. Scatter the crispy rice and cashews on top just before serving. Add a squeeze of fresh lime if desired.

Notes

Use completely cooled or day-old jasmine or basmati rice for best crispiness. Avoid short-grain or sushi rice. Swap fish sauce with extra tamari or omit for a vegetarian version. Tahini can be replaced with peanut butter or almond butter, thinned with a little extra water. Cook chicken and crispy rice up to 2 days ahead for meal prep. Store dressing separately for up to 1 week. Add crispy rice and cashews just before serving for best texture.