Chicken & Crispy Rice Salad
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A Note from Feedfeed
If you're craving something fresh, crunchy, satisfying, and packed with flavor, this Chicken & Crispy Rice Salad is about to become your new go-to lunch or weeknight dinner. It’s a hearty, texture-packed salad that combines crispy oven-baked rice, tender roasted chicken, and a zippy homemade dressing—all layered over crisp romaine with creamy avocado, juicy tomato, and cucumber slices. It’s everything you want in one bowl: protein, crunch, and vibrant veggies.
Recipe Description
This Chicken & Crispy Rice Salad is a balanced, flavor-forward dish that comes together in under an hour. The rice is baked until it’s golden and crisp, mimicking the satisfying crunch of a grain bowl but served in a refreshing salad format. Chicken breast is roasted with savory Better Than Bouillon Roasted Chicken Base and broiled for an extra layer of flavor. The homemade vinaigrette is simple but bold, with honey, Dijon mustard, and apple cider vinegar whisked into olive oil for a tangy finish. Perfect for lunch or a light dinner, this salad serves two generously and hits every texture note.
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
White Rice: Long-grain white rice is ideal for crisping, but jasmine or basmati also work beautifully. Make sure the rice is cooled slightly before baking for best results.
Chili Oil: Adds a hint of heat and extra flavor to the crispy rice. Swap with olive oil for a milder version.
Better than Bouillon Roasted Chicken Base: This concentrated base adds deep umami flavor to the chicken. You can find it in the soup aisle of most grocery stores.
Dijon Mustard: Adds tang and depth to the dressing. Don’t substitute with yellow mustard—it’s too sharp.
Apple Cider Vinegar: Gives the dressing brightness. You can swap in white wine vinegar or lemon juice if needed.
Avocado: Adds creaminess and healthy fats—choose one that’s just ripe for the best texture.
FAQs
Can I make the crispy rice ahead of time?
Yes! You can make the crispy rice up to 2 days in advance. Let it cool completely and store it in an airtight container at room temperature. Re-crisp it in the oven for a few minutes before serving if needed.
Can I use a different type of lettuce?
Absolutely! Romaine is crisp and holds up well, but feel free to swap in butter lettuce, baby spinach, or even a mix of greens.
Is this salad good for meal prep?
Yes, with a few adjustments. Store components separately: keep the crispy rice in a dry container, the dressing in a jar, and the chopped veggies and cooked chicken in airtight containers. Assemble right before eating to maintain freshness and crunch.
Can I use leftover rice for the crispy rice?
Definitely. Leftover rice works great for crisping up, and it actually tends to get even crispier than freshly cooked rice. Just make sure it’s not too wet—let it dry out a bit before baking.
Recipe Card
ingredients
- 1 cup uncooked white rice, prepared according to package instructions
- 1 tablespoon chili oil or regular olive oil
- 1 large chicken breast
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 heads romaine lettuce, washed and chopped
- 1 large tomato, sliced
- 1/2 large cucumber, peeled and sliced
- 1 avocado, sliced
Method
Step 1
Preheat oven to 400F. Place cooked rice on a parchment-lined baking sheet and drizzle on the chili oil. Mix to evenly coat the rice, then place into the oven to bake for about 30 minutes, or until the rice becomes crisp and lightly golden.
Step 2
Meanwhile, pat the chicken breast dry and then spoon the Better Than Bouillon Roasted Chicken Base onto the chicken. Spread the base to coat the chicken evenly, then season with the garlic powder and black pepper. Put the seasoned chicken on a foil-lined baking sheet and bake about 15 minutes in the preheated oven. To finish cooking the chicken, put the oven on broil for about 5 minutes, until the chicken becomes slightly browned. Remove from oven and allow to rest for 10 minutes. Once rested, slice into strips.
Step 3
Make the dressing. In a bowl, combine the minced garlic, honey, mustard, and vinegar. Stir those ingredients together, then whisk in the olive oil until an emulsified dressing forms. -Plate the salads. In bowls, add in the chopped lettuce, tomato slices, and cucumber. Top with sliced chicken and sliced avocado. Sprinkle on the crispy rice and then drizzle on the dressing. Enjoy!