Name: Easy High Protein Crispy Rice Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 3 cups cooked jasmine rice (prepared from 1 cup uncooked grains); 600 grams boneless skinless chicken thighs, diced; 1/2 head iceberg lettuce, finely shredded; 2 lebanese cucumbers, sliced in thin rounds; 200 grams shelled edamame beans (about 1 cup); 3 stalks spring onions, thinly sliced; Handful of mint leaves; 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; 2 tbsp corn flour; 1/4 tsp fine sea salt; Freshly cracked black pepper, to taste; 2 tbsp extra virgin olive oil (divided); 1 tsp honey (for dressing); 2 tbsp water; 1/3 cup roasted cashews, chopped

Description

Discover the Easy High Protein Crispy Rice Salad, a vibrant and satisfying dish perfect for lunch or dinner. This recipe combines tender, crispy chicken thighs with nourishing jasmine rice and colorful vegetables, all tossed in a zesty tahini dressing.

Ingredients

Scale

3 cups cooked jasmine rice (prepared from 1 cup uncooked grains)
600 grams boneless skinless chicken thighs, diced
1/2 head iceberg lettuce, finely shredded
2 lebanese cucumbers, sliced in thin rounds
200 grams shelled edamame beans (about 1 cup)
3 stalks spring onions, thinly sliced
Handful of mint leaves
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
2 tbsp corn flour
1/4 tsp fine sea salt
Freshly cracked black pepper, to taste
2 tbsp extra virgin olive oil (divided)
1 tsp honey (for dressing)
2 tbsp water
1/3 cup roasted cashews, chopped

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Instructions

Start by cooking the jasmine rice according to package instructions. You will need about 1 cup of uncooked rice to yield 3 cups cooked.
In a skillet over medium heat, add 1 tablespoon of olive oil. Season diced chicken thighs with corn flour, sea salt, and black pepper. Cook until golden brown and crispy, about 8–10 minutes.
In a mixing bowl, combine tamari, rice vinegar, honey, toasted sesame oil, minced garlic, lime juice, tahini, fish sauce, water, and an additional teaspoon of honey. Whisk until smooth.
In a large mixing bowl, combine cooked jasmine rice with shredded iceberg lettuce, cucumbers, edamame beans, spring onions, and mint leaves. Drizzle with the prepared dressing and toss gently to combine.
Top your salad with crispy chicken and sprinkle chopped roasted cashews before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Skillet
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 6g
Protein: 25g
Cholesterol: 75mg