Name: Easy High Protein Crispy Rice Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 cups cooked jasmine rice; 600 grams boneless skinless chicken thighs; 1/2 head iceberg lettuce; 200 grams shelled edamame beans; 2 Lebanese cucumbers; Fresh mint leaves; 1/3 cup roasted cashews; 2 tbsp tamari; 1 tbsp rice vinegar; 1 tsp honey; 2 tsp toasted sesame oil; 1 clove garlic, minced; 35 ml fresh lime juice; 2 tbsp unhulled tahini; 2 tsp fish sauce; 1 tbsp extra virgin olive oil; 2 tbsp corn flour; 1/4 tsp fine sea salt; Freshly cracked black pepper, to taste; 2 tbsp water

Description

Discover the Easy High Protein Crispy Rice Salad, a satisfying and nutritious meal that keeps you energized throughout the day. This vibrant salad combines tender chicken thighs, crunchy vegetables, and a flavorful dressing, creating a delightful harmony of taste and texture. Perfect for lunch at work or as a light dinner at home, this recipe is not only quick to prepare but also versatile—allowing for your favorite vegetable additions. Enjoy the satisfying crunch of roasted cashews and the refreshing zest of lime in every bite. Whether you’re meal prepping or just looking for a delicious salad option, this dish is sure to become a staple in your kitchen.

Ingredients

Scale

3 cups cooked jasmine rice
600 grams boneless skinless chicken thighs
1/2 head iceberg lettuce
200 grams shelled edamame beans
2 Lebanese cucumbers
Fresh mint leaves
1/3 cup roasted cashews
2 tbsp tamari
1 tbsp rice vinegar
1 tsp honey
2 tsp toasted sesame oil
1 clove garlic, minced
35 ml fresh lime juice
2 tbsp unhulled tahini
2 tsp fish sauce
1 tbsp extra virgin olive oil
2 tbsp corn flour
1/4 tsp fine sea salt
Freshly cracked black pepper, to taste
2 tbsp water

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Instructions

Cook jasmine rice according to package instructions; fluff with a fork and set aside.
Marinate diced chicken thighs in corn flour, salt, and pepper.
Heat olive oil in a skillet over medium heat and cook marinated chicken until golden brown (about 6–8 minutes).
In a bowl, whisk together tamari, rice vinegar, honey, sesame oil, minced garlic, lime juice, tahini, fish sauce, and water to make the dressing.
In a large bowl, combine cooled rice with shredded lettuce, cucumbers, edamame beans, mint leaves, spring onions, cashews, and cooked chicken. Drizzle with dressing and toss gently.
Serve immediately or store in the fridge for later.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 525
Sugar: 6g
Sodium: 870mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 7g
Protein: 36g
Cholesterol: 115mg