Can I make crispy rice salad ahead of time?

Yes. Prepare the crispy rice, chicken, and coleslaw ahead of time, but store them separately. Toss everything together just before serving so the rice stays crunchy.

What rice is best for a crispy rice salad?

Cold, cooked white rice works best because it contains less surface moisture and crisps more easily. Jasmine or basmati rice are both good options, and day-old leftover rice is ideal.

Can I use freshly cooked rice?

Yes, but let the rice cool before baking it. For even better results, spread freshly cooked rice on a tray and refrigerate it until cold and slightly dry before making the crispy rice.

Can I use brown rice?

Yes. Cooked brown rice can be used instead of white rice. The texture will be slightly different, but it still works well in this salad.

Why isn't my rice getting crispy?

The most common reason is too much moisture or overcrowding the baking sheet. Use cold rice, spread it in a thin layer, and give it plenty of room so it can roast instead of steam.

Crispy Rice Salad with Chicken (High Protein)

Name: Crispy Rice Salad with Chicken (High Protein)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked rice; 2 tablespoons thick sticky soy sauce (or regular soy sauce); 2 tablespoons sesame seed oil (or olive oil); 4 chicken breasts, thinly sliced; juice of 1 lemon; 1/4 cup sweet chili sauce; 3 tablespoons soya sauce; 2 teaspoons cornstarch; 1 teaspoon oregano; Salt and pepper, to taste; 12 oz coleslaw mix

Description

This crispy rice salad with chicken combines golden oven-baked crispy rice, tender sticky chicken, and crunchy coleslaw. It's an easy, flavor-packed high-protein lunch or dinner that's ready in about 45 minutes.

Ingredients

Units Scale

FOR THE RICE

2 cups cooked rice
2 tablespoons thick sticky soy sauce (or regular soy sauce)
2 tablespoons sesame seed oil (or olive oil)

FOR THE CHICKEN

4 chicken breasts, thinly sliced
juice of 1 lemon
1/4 cup sweet chili sauce
3 tablespoons soya sauce
2 teaspoons cornstarch
1 teaspoon oregano
Salt and pepper, to taste

FOR THE SALAD

12 oz coleslaw mix

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Instructions

1. Make the Crispy Rice

Preheat the oven to 400°F (200°C).
Add the cooked rice to the center of a large sheet pan. Drizzle with the soy sauce and sesame oil and toss until the rice is evenly coated.
Spread the rice into a thin, even layer. Don't overcrowd the pan—giving the rice plenty of space helps it get golden and crispy instead of steaming.
Bake for 25–35 minutes, stirring halfway through, until the rice is golden and crispy around the edges.

2. Cook the Chicken

In a bowl, combine the sliced chicken with cornstarch, salt, pepper, and oregano. Toss until the chicken is evenly coated.
Mix the lemon juice, sweet chili sauce, soya sauce. Add it to the chicken.
Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown, cooked through, and coated in a slightly sticky sauce. Avoid overcrowding the pan so the chicken browns rather than steams.

3. Assemble the Salad

Add the coleslaw mix, cooked chicken, and crispy rice to a large serving bowl.
Toss everything together just before serving so the rice stays crunchy. Taste and adjust the seasoning if needed, then serve immediately while the rice is at its crispiest.

Notes

HOW TO MAKE THE BEST CRISPY RICE:

Use day-old rice for the best texture.

Spread rice in a thin, even layer.

Don’t overcrowd the pan.

Stir halfway through baking

Prep Time: 10
Cook Time: 35
Category: Dinner, Family Dinner, Lunch, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 455 kcal
Sugar: 13 g
Fat: 12 g
Unsaturated Fat: 3 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 43 g