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!
Equipment
- Baking Sheet cooking the rice on a baking sheet ensures that it gets nice and evenly crispy!
- Blender you'll need a blender to get the yogurt-mint dressing smooth and creamy.
Ingredients
For the Crispy Rice:
- 2 Cups Rice cooked and cooled
- 2 Teaspoons Olive Oil
- 2 Teaspoons Garam Masala
- 1 Teaspoon Cumin
- 1 Teaspoon Turmeric
For the Chicken:
- 1 Pound Boneless, Skinless Chicken Thighs cut into small pieces
- 2 Tablespoons Olive Oil
- 1 Lime juiced
- 2 Teaspoons Garlic Powder
- 1 Tablespoon Ginger
- 2 Teaspoons Dried Coriander
- 2 Teaspoons Garam Masala
- 1 Tablespoon Turmeric
- 1 Tablespoon Cumin
- 1 Teaspoon Kosher Salt
For the Yogurt-Mint Dressing:
- ½ Cup Plain Greek Yogurt
- 3 Tablespoons Olive Oil
- ¼ Cup Mint
- ¼ Cup Cilantro
- 2 cloves Garlic
- 1 Lime
- ½ Teaspoon Sea Salt
- 1 Small Jalapeño with the seeds removed - this is optional
For the Salad:
- 4 Cups Romaine Lettuce chopped - this is approximately 2 heads
- 2 Persian Cucumbers chopped
- ¼ Red Onion sliced
- ½ Cup Chickpeas drained and rinsed
- ½ Cup Baby Tomatoes halved
- 1 Green Bell Pepper chopped
Instructions
- 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!
Calories: 464kcal | Carbohydrates: 30g | Protein: 30g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1063mg | Potassium: 862mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4809IU | Vitamin C: 44mg | Calcium: 124mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
