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Say “hello” to the newest addition to my Crispy Rice Salad family. This BBQ Chicken Crispy Rice Salad is the latest in my viral recipe series, and comes together with tender rotisserie chicken, a medley of fresh veggies, a creamy, BBQ-inspired, high-protein dressing, and of course… the crispy rice. This salad is the perfect blend of classic summertime BBQ flavors (with a crispy rice twist) for a dish that will keep you fueled on those long summer days!
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Friends, guess what? I’m back with another one of my world-famous Crispy Rice Salads. Okay, so maybe these salads aren’t world-famous… yet. But, they certainly are viral, which I think counts for something! In fact this Crispy Rice Salad recipe series has become my most viral recipe series yet, and I couldn’t be more excited about it. Not just because the recipes are reaching millions of people (which is always exciting and motivating!) but also because it means that you guys love these salads just as much as I do — and nothing makes me happier than that!
While I’ve shared so many different variations of this recipe, from an Asian-inspired Crispy Rice Salad that’s packed with tender, broiled salmon, to a vibrant Chicken Shawarma Crispy Rice Salads that’s filled with nostalgic Middle Eastern flavors, this Crispy Rice Salad may be one of my most favorite ones yet. This BBQ Chicken Crispy Rice Salad is perfect for backyard BBQs and feels like summertime in a bowl!
Plus, it couldn’t be any easier to throw together. This salad takes a shortcut in prep-time, thanks to the fact that it uses rotisserie chicken instead of homemade chicken (though you can certainly prepare your own), which means that all you have to throw the crispy rice into the oven, build the salad, make the dressing (which comes together in less than two minutes), and make a quick batch of my Quick Marinated Red Onions, and boom… the perfect, hearty, flavorful salad is ready for all of your summertime adventures.
What You Need to Make This BBQ Chicken Salad
- Rice: Of course, you’ll need rice in order to make this Crispy Rice Salad! I like using Jasmine rice, but any variety of rice should do. The key is to just make sure that it’s cooked and cooled before preparing this recipe!
- Sesame Oil: A little sesame oil adds a toasted, nutty flavor to the rice and helps it crisp up perfectly!
- BBQ Sauce: Pick your favorite barbecue sauce and use it in this recipe! I know that people take their barbecue sauces very seriously, so pick your favorite and use it here. No matter what you use, in my opinion, you cannot go wrong!
- Rotisserie Chicken: To keep this salad simple and easy, I love to use rotisserie chicken. Simply remove the bones from the chicken, shred it with a fork, and you have the perfect chicken ready in seconds.
- Baby Tomatoes: Baby tomatoes are not only easier to eat than traditional tomatoes, since they’re smaller and crunchier, but they’re also bursting with flavor. Plus, they add the perfect color to this salad!
- Romaine Lettuce: Romaine lettuce is crunchy and delicious. It’s my favorite lettuce to use in salads – however, mixed greens also work just as well, here.
- Persian Cucumbers: Persian cucumbers are small and crunchy, making them perfect for this salad. You can also opt to use a larger English cucumber, if you prefer – just be sure to slice it thin!
- Green Onions: Green onions are essential to all of my crispy rice salad recipes, and this one is no exception!
- Corn: In my opinion, it’s not a BBQ chicken salad without the corn. You can use fresh, frozen, or canned corn, however I recommend using frozen, fire roasted corn!
- Black Beans: Black beans are full of protein and healthy fats, making them the perfect addition to this salad.
- Quick Marinated Red Onions: I love to throw my quick marinated red onions into this salad for a burst of fresh flavor!
- Cottage Cheese: Don’t knock it until you try it – the cottage cheese makes the dressing smooth and creamy, while also packing it full of healthy protein.
- Olive Oil: Olive oil is full of healthy fats and makes for the perfect base for this dressing.
- Ranch Seasoning: A little ranch seasoning adds the perfect finishing touch to the dressing! I get mine at Trader Joe’s, but most grocery stores have ranch seasoning packets available in their spice section.
How to Make This Summertime Crispy Rice Salad
To make this salad, start by preparing the crispy rice. Cook the rice according to your preferred method and set it aside. Next, preheat your oven to 400 F and line a baking sheet with parchment paper.
Add the cooked and cooled rice to the baking sheet, spreading it out into an even layer. Add the sesame oil and BBQ sauce and toss to fully coat the rice. Transfer the tray into the oven and allow the rice to bake for 30-35 minutes, until the rice is nice and crispy. Be sure to toss the rice halfway through, so that it cooks evenly — just watch it carefully so that it doesn’t burn!
Once the rice is done, remove it from the oven. Break it into small pieces, then set it aside. While the rice is cooking, prepare the chicken. Remove the bones from the rotisserie chicken and use a fork to shred it. Add the chicken to a small bowl and toss it with the BBQ sauce. Then, set it aside.
Then, prepare the dressing. Add all of the dressing ingredients (the cottage cheese, BBQ sauce, olive oil, and ranch seasoning) to a blender. Blend the dressing until it’s smooth and creamy.
Finally, prepare the salad. Wash and chop the romaine lettuce, baby tomatoes, persian cucumbers, and green onions and add them to a bowl. Add in the corn, black beans, and the Quick Marinated Red Onions, if using.
Then, add in the shredded rotisserie chicken and the crispy rice. Pour the dressing on top and toss to combine. Serve immediately and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Say "hello" to the newest addition to my Crispy Rice Salad family. This BBQ Chicken Crispy Rice Salad is the latest in my viral recipe series, and comes together with tender rotisserie chicken, a medley of fresh veggies, a creamy, BBQ-inspired, high-protein dressing, and of course… the crispy rice. This salad is the perfect blend of classic summertime BBQ flavors (with a crispy rice twist) for a dish that will keep you fueled on those long summer days!
Ingredients
For the Crispy Rice:
- 2 Cups Rice cooked and cooled – I recommend using jasmine rice
- 1 Tablespoon Sesame Oil
- 2 Tablespoons BBQ Sauce
For the Chicken:
- 1 Rotisserie Chicken deboned
- ¼ Cup BBQ Sauce
For the Salad:
- 1 Cup Baby Tomatoes halved
- 2 Heads Romaine Lettuce chopped
- 2 Persian Cucumbers chopped
- 1 Bunch Green Onions finely chopped
- 1 Cup Corn frozen and defrosted
- 1 Cup Black Beans canned, drained, and rinsed
- ⅓ Cup Quick Marinated Red Onions grab my recipe here!
For the Spicy Ranch Dressing:
- 1 ½ Cups Cottage Cheese
- ⅓ Cup BBQ Sauce
- 3 Tablespoons Olive Oil
- 3 Tablespoons Ranch Seasoning
Instructions
- To make this salad, start by preparing the crispy rice. Cook the rice according to your preferred method and set it aside.
- Next, preheat your oven to 400 F and line a baking sheet with parchment paper.
- Add the cooked and cooled rice to the baking sheet, spreading it out into an even layer. Add the sesame oil and BBQ sauce and toss to fully coat the rice.
- Transfer the tray into the oven and allow the rice to bake for 30-35 minutes, until the rice is nice and crispy. Be sure to toss the rice halfway through, so that it cooks evenly — just watch it carefully so that it doesn't burn!
- Once the rice is done, remove it from the oven. Break it into small pieces, then set it aside.
- While the rice is cooking, prepare the chicken. Remove the bones from the rotisserie chicken and use a fork to shred it.
- Add the chicken to a small bowl and toss it with the BBQ sauce. Then, set it aside.
- Then, prepare the dressing. Add all of the dressing ingredients (the cottage cheese, BBQ sauce, olive oil, and ranch seasoning) to a blender.
- Blend the dressing until it's smooth and creamy.
- Finally, prepare the salad. Wash and chop the romaine lettuce, baby tomatoes, persian cucumbers, and green onions and add them to a bowl.
- Add in the corn, black beans, and the Quick Marinated Red Onions, if using.
- Then, add in the shredded rotisserie chicken and the crispy rice.
- Pour the dressing on top and toss to combine.
- Serve immediately and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
I loved this salad! I tested it today before making it for a gathering next week. I will definitely be making it again for the gathering. I will serve the chicken on the side – the salad is tasty and hearty enough without the chicken for the vegetarians in my family. I love the texture the crispy rice adds.
I am so glad you enjoyed it, Rebecca! Thank you for your review!
All the ingredients were great but when put together, a little blah. I think it may have been the sweetness of the dressing that covered the wonderful veggies, I used Sweet Baby Rays original flavor BBQ sauce.
I love the schwarma salad!
I’m sorry to hear that, Karrie, but thank you so much for giving it a shot!