Bang Bang Chicken Crispy Rice Salad

Why Make This Recipe

Bang Bang Chicken Crispy Rice Salad is a fun and flavorful dish that combines crunchy textures with delicious tastes. This dish is perfect for a meal on a warm day or when you want something fresh and satisfying. The mixture of crispy rice and tender chicken, along with fresh veggies and a creamy dressing, makes it a complete meal that everyone will love.

How to Make Bang Bang Chicken Crispy Rice Salad

Ingredients

• 1 cup uncooked rice
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 5 chicken tenders
• 3 baby cucumbers
• 1 medium carrot, julienned
• ½ red onion (pickled or regular)
• 1 avocado
• ¼ cup cilantro
• ¼ cup mayo
• ¼ cup Greek yogurt
• ¼ cup sweet chili sauce
• 1 tbsp sriracha (skip if you’re spice sensitive)
• 1 lime, juiced
• Sesame seeds (for topping)

Directions

1. Begin by cooking your rice. Once cooled, spread it on a parchment-lined baking sheet and add the olive oil, soy sauce, and chili oil. Mix well and bake at 425°F for 30-45 minutes, flipping halfway until crispy to your liking.
2. Meanwhile, add the chicken tenders to another baking sheet and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.
3. Slice the cucumbers, julienne the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add all these ingredients to a large salad bowl.
4. Make the dressing by mixing the mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice.
5. Add the sliced chicken to the bowl along with the crispy rice. Pour in the dressing, toss everything together, and top with sesame seeds. Enjoy!

How to Serve Bang Bang Chicken Crispy Rice Salad

Serve this salad in a large bowl, letting everyone help themselves. It works great as a lunch or a light dinner, and it’s also perfect for potlucks or gatherings. You can pair it with a cool drink to make it even more enjoyable.

How to Store Bang Bang Chicken Crispy Rice Salad

You can store any leftovers in an airtight container in the refrigerator. It’s best eaten within 2 days for freshness. Just keep the crispy rice separate if you can, so it stays crunchy.

Tips to Make Bang Bang Chicken Crispy Rice Salad

• Make sure your rice is well cooled before baking; this helps it get crispier.
• For added flavor, marinate the chicken in soy sauce or sweet chili sauce before cooking.
• Feel free to add any other vegetables you like, such as bell peppers or radishes.

Variation

You can easily switch out the chicken for shrimp or tofu for a different protein option. Additionally, you can use brown rice or quinoa instead of white rice for a healthier twist.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the ingredients and make the dressing ahead of time. Just mix them together right before serving for the best texture.

2. Is this salad gluten-free?

To make it gluten-free, use gluten-free soy sauce and ensure all other ingredients are gluten-free.

3. Can I skip the sriracha?

Absolutely! If you prefer a milder dish, just leave out the sriracha and enjoy the flavors without the heat.

Bang Bang Chicken Crispy Rice Salad

A fun and flavorful dish combining crunchy textures with delicious tastes, perfect for warm days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Asian

Calories: 500

Ingredients Method Notes

Ingredients

  

For the crispy rice

• 1 cup uncooked rice
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp chili oil

For the salad

• 5 pieces chicken tenders Cook according to package instructions.
• 3 pieces baby cucumbers Sliced.
• 1 medium carrot, julienned
• ½ medium red onion Pickled or regular, sliced into half moons.
• 1 piece avocado Cubed.
• ¼ cup cilantro Mincing required.

For the dressing

• ¼ cup mayo
• ¼ cup Greek yogurt
• ¼ cup sweet chili sauce
• 1 tbsp sriracha Skip if spice sensitive.
• 1 piece lime, juiced
• to taste sesame seeds For topping.

Method

 

Preparation

1. Cook the rice according to package instructions. Once cooled, spread it on a parchment-lined baking sheet.
2. Add the olive oil, soy sauce, and chili oil to the rice and mix well.
3. Bake rice at 425°F for 30-45 minutes, flipping halfway until crispy to your liking.
4. On another baking sheet, add the chicken tenders and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.
5. Slice the cucumbers, julienne the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro.

Assembly

1. In a large salad bowl, combine the sliced cucumbers, julienned carrot, onion, cubed avocado, and minced cilantro.
2. Make the dressing by mixing mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice.
3. Add the sliced chicken and crispy rice to the salad bowl, pour in the dressing, and toss everything together.
4. Top with sesame seeds. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for best freshness, ideally within 2 days. Keep crispy rice separate to maintain crunchiness. For added flavor, marinate chicken before cooking and feel free to add other vegetables like bell peppers or radishes.