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–+ servings
Bang Bang Chicken Crispy Rice Salad

Bang Bang Chicken Crispy Rice Salad for a Crunchy Feast

This Bang Bang Chicken Crispy Rice Salad combines juicy chicken and vibrant veggies for a delightful and nutritious twist on a classic.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Day-old rice Use for best crunch and texture
  • 1 lb Chicken tenders Frozen options save time
  • 1 cup Cucumbers Substitute with any seasonal vegetable
  • 1 medium Carrot Finely julienned
  • 1 medium Red onion Pickled versions enhance flavor
  • 1 medium Avocado Swap with diced mango for a twist
  • 1/4 cup Cilantro Fresh herb for garnish
For the Crispy Rice
  • 2 tbsp Olive oil Can use any neutral oil
  • 2 tbsp Soy sauce Substitute with tamari for gluten-free
  • 1 tbsp Chili oil Add for heat; omit for milder taste
For the Dressing
  • 1/2 cup Mayo Vegan mayo can be used
  • 1/4 cup Greek yogurt Can replace with additional mayo
  • 2 tbsp Sweet chili sauce Offers sweetness with spice
  • 1 tbsp Sriracha Optional heat element
  • 1 tbsp Lime juice Adds freshness
For the Topping
  • 1 tbsp Sesame seeds Adds texture and visual appeal

Equipment

  • oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare your rice according to package instructions. Spread cooked rice on a parchment-lined baking sheet, drizzle with olive oil, soy sauce, and chili oil, then bake at 425°F for 30-45 minutes until golden and crispy.
  2. Cook chicken tenders as per package instructions on a separate baking sheet at 400°F for 15-20 minutes. Toss in sweet chili sauce and chop into bite-sized pieces.
  3. Wash and chop vegetables: slice cucumbers, julienne carrots, and either pickled or slice the red onion. Cube avocado and mince cilantro. Combine in a large bowl.
  4. In a mixing bowl, whisk together mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice until creamy.
  5. Combine crispy rice, vegetables, and chopped chicken in a large bowl. Pour dressing over and toss until evenly coated. Sprinkle sesame seeds on top before serving.
  6. Serve immediately or let sit for flavors to meld. Enjoy your vibrant and flavorful salad!

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 1000mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Using day-old rice ensures the perfect texture. Spread evenly on baking sheet to prevent steaming, and adjust sriracha to preferred heat level. Store crispy rice and dressing separately if meal prepping.

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