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!
Calories: 862kcal | Carbohydrates: 84g | Protein: 62g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 157mg | Sodium: 2164mg | Potassium: 1409mg | Fiber: 14g | Sugar: 25g | Vitamin A: 28131IU | Vitamin C: 23mg | Calcium: 251mg | Iron: 7mg
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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