Chicken Tikka Crispy Rice Salad

My viral crispy rice salad gets an Indian-inspired twist in this Chicken Tikka Crispy Rice Salad – the perfect fusion of east and west. It comes together with a base of tender, bright veggies, topped off with seasoned crispy chicken thighs, a creamy yogurt-mint dressing, and my signature crispy rice that has taken the internet by storm. It’s the perfect hearty salad to serve alongside some samosas or enjoy all on its own!

Friends, I am back with another one of my viral crispy rice salad recipes. Did you miss them yet? Over the past few months, I have created not one, not two, but NINE different crispy rice salad recipes that are packed full of flavor. This recipe gets us one step closer to lucky number ten… and, it may just be my best one yet.

This is my Chicken Tikka Crispy Rice Salad, and as the name would have it, it is an Indian-inspired take on my classic crispy rice salads. The crispy rice is tossed in a variety of Indian spices, from garam masala to turmeric, and is loaded into a salad that’s filled with crisp romaine lettuce, crunchy Persian cucumbers, sliced red onions, bell peppers, and baby tomatoes, and is topped off with chickpeas, which are a staple in popular Indian dishes such as channa masala. I may not be an expert when it comes to the complicated art that is Indian food and Indian cooking, but I do know one thing’s for sure: they know how to add spice, flavor, and texture to all of their recipes, and this one is no exception!

Plus, it’s also filled with chicken tikka, which translates to “chunks of chicken.” The chicken is seasoned with a rich spice blend of garlic powder, ginger, dried coriander, garam masala, turmeric, cumin, and sea salt, then is cooked until it’s tender and crispy. The end result? A salad that is bursting with color, flavor, and texture in every single bite. Oh, and let’s not forget the creamy, herby, high-protein yogurt-mint dressing that rounds this salad out. I mean truly, does it get any better than that?

What You Need to Make This Indian-Inspired Crispy Rice Salad

• Rice: Of course, it wouldn’t be a crispy rice salad without the rice! I like using jasmine or basmati rice for this recipe, but any type of rice will work well.
• Olive Oil: A little olive oil helps the rice to get nice and crispy, while also adding a delicious flavor. Plus, the olive oil is also used to cook the chicken and add a thick, delicious consistency to the dressing. It’s the perfect oil to use in this recipe!
• Seasonings: This recipe, like many Indian or Indian-inspired recipes, relies heavily on the seasoning. You’ll need a combination of garam masala, cumin, turmeric, garlic powder, ginger, dried coriander, and sea salt. Yum!
• Chicken Thighs: Chicken thighs are tender, juicy, and crisp up perfectly, making them the best addition to this salad. I always have chicken thighs on-hand, in my freezer, so that I can make recipes like this one.
• Lime Juice: A squeeze of fresh lime juice adds brightness and acidity to this salad.
• Greek Yogurt: While most Indian-inspired recipes call for low fat yogurt for the dressing, I like using greek yogurt. Not only does it add a thicker consistency, but it also packs the dressing full of protein.
• Mint & Cilantro: To make the yogurt-mint dressing, of course you’ll need fresh mint. I also love adding in fresh cilantro, which is a staple in Indian cooking and adds a bright, herby flavor.
• Garlic: I will always recommend using fresh garlic, whenever possible. It adds a delicious flavor that truly cannot be beat!
• Jalapeño: This is optional, but I love adding in some jalapeño to the yogurt-mint dressing to give it an additional kick. Just be sure to remove the seeds first, which contain the most amount of spice.
• Romaine Lettuce: Romaine lettuce is my favorite lettuce to use in salads, because it’s nice and crunchy.
• 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!
• Red Onion: Red onion is sharp, juicy, and adds the perfect touch to this salad.
• Chickpeas: Chickpeas may be small, but they’re packed with plant-based protein. Plus, they’re a staple in Indian cooking, making them the perfect addition to this salad.
• Baby Tomatoes: Baby tomatoes are juicy and refreshing, and add a bright pop of color to this salad.
• Green Bell Pepper: I love the sharp, crunchy, fruity flavor that the green bell pepper adds to this salad. Don’t skip it!

How to Make This Bright and Flavorful Salad

Making this salad comes together in four steps: first, with the crispy rice, second with the chicken, third with the salad, and finally, with the yogurt-mint dressing. Don’t skip any of the steps – trust me, they’re worth it!

To make this salad, start by preparing the crispy rice. Cook the rice according to your preferred method, and allow it to cool. Next, preheat your oven to 400 F. Line a baking sheet with parchment paper and add the cooked and cooled rice on top.

Toss it with olive oil, garam masala, cumin, and turmeric, and spread the rice out in an even layer. Transfer the tray into the oven and allow it to bake for 25-30 minutes, tossing halfway through to make sure that the rice doesn’t burn.

While the rice is cooking, prepare the chicken. Cut the chicken thighs into small pieces and add them to a bowl alongside the lime juice and seasonings (the garlic powder, ginger, dried coriander, garam masala, turmeric, cumin, and sea salt). Use your hands to toss the chicken until it’s fully coated in the seasonings. Next, heat a pan, on the stove, over medium heat, and add the olive oil to it.
Once the oil is hot, add in the chicken. Cook until the chicken has browned and is cooked all the way through. Then, set it aside.

Once the rice is done, remove it from the oven and set it aside. Next, prepare the salad. Wash and chop the romaine lettuce, Persian cucumbers, red onion, baby tomatoes, green bell pepper, and add them to a large bowl. Drain and rinse the chickpeas and add them in on top. Add the chicken to the bowl, alongside the crispy rice, and toss to fully combine.

Finally, prepare the yogurt-mint dressing. Add all of the dressing ingredients (the greek yogurt, olive oil, mint, cilantro, garlic, lime, sea salt, and jalapeño, if using) to a blender. Blend until smooth and creamy. Taste and adjust the seasonings as needed, then pour the dressing on top of the salad. Toss to fully combine, then serve 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