The newest addition to my repertoire of Viral Crispy Rice Salad recipes is here! Introducing my Chinese Chicken Crispy Rice Salad, a fresh and modern twist on the classic Chinese Chicken Salad. This salad is loaded with tender rotisserie chicken, juicy mandarin oranges, and fresh red bell pepper slices, which are loaded up on a bed of shredded cabbage and tossed in a delicious creamy dressing. Oh, and let's not forget the most important part -- the crispy rice that truly takes this salad to the next level!
Ingredients
For the Crispy Rice:
- 2 Cups Rice cooked and cooled
- 2 Teaspoons Toasted Sesame Oil
- 2 Teaspoons Maple Syrup
- 2 Teaspoons Low Sodium Soy Sauce
For the Dressing:
- ½ Cup Low Sodium Soy Sauce
- ¼ Cup Champagne Vinegar or substitute rice vinegar
- ¼ Cup Avocado Oil
- 3 Tablespoons Toasted Sesame Oil
- 1 Tablespoon Ginger freshly grated
- 2 Teaspoons Onion Powder
- ½ Teaspoon Ground Black Pepper
For the Salad:
- 3 Cups Napa Cabbage finely chopped
- 1 Cup Purple Cabbage finely chopped
- ½ Cup Cilantro finely chopped
- 1 Bunch Green Onions sliced (this is approximately 3/4 cup)
- 1 Red Bell Pepper sliced
- 1 Cup Mandarins no sugar added and drained
- 1 ½ Cups Rotisserie Chicken chopped
- 2 Tablespoons Sesame Seeds
Instructions
- To make this salad, start by preparing the crispy rice. Cook the rice according to your preferred method and allow it to cool completely.
- Then, preheat your oven to 400 F.
- Line a baking sheet with parchment paper and add the cooked and cooled rice on top, spreading it out in an even layer.
- Add the sesame oil, soy sauce, and maple syrup to the rice, tossing it until it's fully coated.
- Transfer the rice into the oven and allow it to bake for 25-30 minutes, until it's crispy and golden. Be sure to toss it halfway through to ensure that it doesn't burn.
- While the rice is in the oven, prepare the dressing. Add all of the dressing ingredients (the soy sauce, champagne vinegar, avocado oil, toasted sesame oil, grated ginger, onion powder, and ground black pepper) to a small bowl and whisk to fully combine.
- Taste and adjust the seasonings as needed, then set it aside while you prepare the salad.
- Wash and chop the napa cabbage, purple cabbage, green onions, cilantro, and red bell pepper, and add it to a large bowl.
- Drain the mandarins and shred the rotisserie chicken, then add them to the salad bowl.
- Once the crisp rice is done, remove it from the oven and allow it to cool slightly before tossing it into the salad, alongside the sesame seeds.
- Finally, pour the dressing on top.
- Toss until the salad ingredients are fully combined, then serve and enjoy!
Calories: 376kcal | Carbohydrates: 18g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1044mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1263IU | Vitamin C: 54mg | Calcium: 74mg | Iron: 1mg
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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