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High protein crispy rice salad bowl with golden chicken, edamame, cucumbers, mint, and cilantro lime tahini dressing

High Protein Crispy Rice Salad

A high-protein bowl with golden oven-crisped jasmine rice, pan-fried chicken thighs, edamame, fresh vegetables, and a bright cilantro lime tahini dressing. A healthy weeknight dinner or meal prep bowl with outstanding texture and flavor.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American, Asian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice cooled completely, day-old refrigerated rice strongly preferred
  • 2 tbsp tamari for rice seasoning
  • 1 tbsp rice vinegar
  • 1 tsp honey for rice seasoning
  • 2 tsp toasted sesame oil
  • 1 garlic clove finely minced, for rice seasoning
  • 1.3 lb boneless skinless chicken thighs diced into 1-inch pieces
  • 2 tbsp cornstarch for coating chicken
  • 0.25 tsp fine sea salt for chicken
  • 2 tbsp extra virgin olive oil for cooking chicken
  • 2.5 tbsp fresh lime juice for dressing
  • 2 tbsp unhulled tahini for dressing
  • 2 tsp fish sauce for dressing, sub soy sauce for vegetarian
  • 0.5 cup fresh cilantro loosely packed, for dressing
  • 2 tbsp water for dressing
  • 1 tsp honey for dressing
  • 1 tbsp extra virgin olive oil for dressing
  • 0.25 tsp fine sea salt for dressing
  • 0.5 head iceberg lettuce finely shredded
  • 2 Lebanese or Persian cucumbers sliced into thin rounds
  • 1 cup shelled edamame beans
  • 1 handful fresh mint leaves
  • 3 green onion stalks thinly sliced
  • 0.33 cup roasted cashews roughly chopped

Equipment

  • Rimmed baking sheet
  • Large skillet or frying pan
  • Small blender or food processor
  • Large mixing bowls

Method
 

  1. Preheat oven to 400 degrees F using conventional bake mode. Place a large rimmed baking sheet inside to heat for 5 minutes. Whisk together tamari, rice vinegar, honey, sesame oil, and minced garlic. Toss with cold rice until fully coated. Spread in a thin even layer on the hot baking sheet. Bake for 14 minutes, tossing once at the 7-minute mark, until golden and crunchy.
  2. Toss diced chicken thighs with cornstarch, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook in 2 to 3 batches in a single layer for 6 to 8 minutes per batch until golden on all sides and cooked through. Transfer to a paper towel-lined plate.
  3. Blend lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and salt in a small blender until smooth and creamy. Adjust seasoning to taste.
  4. Shred the iceberg lettuce finely, slice cucumbers and green onions, and prepare the edamame, mint, and chopped cashews in separate small bowls.
  5. In a large salad bowl, combine chicken, lettuce, cucumbers, mint, green onions, and edamame. Drizzle with dressing and toss to coat. Scatter crispy rice and cashews on top right before serving. Do not toss the crispy rice in. Serve immediately.

Notes

Always use day-old refrigerated jasmine rice. Freshly cooked rice will not crisp properly. Preheat the baking sheet for 5 minutes before adding rice. Cook chicken in batches without crowding. Add crispy rice on top just before serving to maintain crunch. Store all components separately. Dressing keeps up to 1 week refrigerated. Chicken and crispy rice keep up to 2 days. Do not add lettuce or fresh herbs until ready to serve.