Ingredients
Scale
- 2 cups day-old cooked Jasmine rice
- 1 lb cooked chicken breast, shredded or diced
- 3 Tbsp neutral cooking oil (like avocado or canola)
- 4 cups chopped romaine lettuce or mixed spring greens
- 1 large cucumber, thinly sliced
- 3 Tbsp creamy peanut butter (unsweetened)
- 2 Tbsp fresh lime juice
- 1 Tbsp reduced-sodium soy sauce or tamari
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Crisp the Rice. Heat the neutral oil in a large skillet over medium-high heat. Add the day-old cooked rice and press it down slightly into the pan. Cook undisturbed for 5-7 minutes until a deep golden-brown crust forms on the bottom, then break up the clumps and cook for another 3 minutes until all the rice is crunchy. Remove the rice and set aside to cool completely.
- Step 2: Prepare the Dressing. In a small bowl, whisk together the peanut butter, lime juice, and soy sauce until smooth. If the dressing is too thick, add 1-2 tablespoons of warm water until a pourable consistency is achieved.
- Step 3: Combine Salad Components. In a large mixing bowl, combine the shredded chicken, chopped lettuce, sliced cucumber, and fresh cilantro.
- Step 4: Dress the Salad. Drizzle the peanut lime dressing over the chicken and vegetable mixture. Toss gently but thoroughly until all the ingredients are lightly coated.
- Step 5: Assemble and Serve. Just before serving, fold in the cooled crispy rice, ensuring it remains distributed throughout the salad. Serve immediately while the rice retains its crunch.
Notes
- To prevent sogginess, store the crispy rice separately in an airtight container at room temperature; the dressed salad components should be refrigerated and are best consumed within 24 hours.
- If the peanut dressing has been refrigerated and becomes too stiff, simply add a splash of very hot water or briefly microwave it for 5-10 seconds to restore its smooth, pourable consistency before tossing.
- Elevate the texture and flavor profile by topping each serving with toasted sesame seeds, chopped scallions, or a dash of sriracha for a touch of heat.
- For the best crisp texture, ensure your day-old Jasmine rice is as dry as possible, as excess moisture will steam the grains instead of allowing them to develop that desirable golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American