Name: Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Fusion
Ingredients: 2 cups cooked rice; 1 tablespoon sesame oil; 1 teaspoon coconut aminos, soy sauce, or tamari; 1 teaspoon garlic powder; Juice of 2 medium limes (¼ cup); 3 tablespoons coconut aminos, soy sauce, or tamari; 3 tablespoons pure honey; 2 tablespoons toasted sesame oil; 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane); 1 (12-ounce) package coleslaw mix with red cabbage and carrots; 2 cups cooked shredded chicken; 1 cup shelled edamame beans (thawed if frozen); 1 avocado, peeled, pitted, and diced; ½ cup chopped fresh cilantro; ¼ cup sliced green onions (white/light green and dark green parts separated); ¼ cup chopped roasted peanuts (omit for nut free)

Jump to Recipe· 3.8 from 2 reviews

If you’re searching for a vibrant, satisfying meal that brings together crunch, freshness, and bold flavors, look no further than this Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe. It effortlessly marries the warmth of crispy, golden rice with the zing of a homemade sesame ginger dressing, tender shredded chicken, and crisp vegetables. Every bite bursts with contrasting textures and savory notes, making it a standout dish that’s perfect for lunch or a light dinner. Trust me, once you try this recipe, it will quickly become one of your go-to favorites to impress family and friends.

Ingredients You’ll Need

The image shows eight white bowls arranged on a white marbled surface. Starting from the top left, a bowl filled with bright green avocado chunks is next to a bowl of vibrant green edamame beans. Below these, small bowls contain thinly sliced green onions, light brown chopped peanuts, and dark brown toasted shredded coconut. The center bowls include light beige shredded chicken beside a pile of fresh green chopped cilantro. At the bottom, a large bowl holds a colorful coleslaw mix with white, purple cabbage, and orange carrot shreds. A glass jar of light brown sauce with a spoon and a cut lime sit near the bowls. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple yet essential ingredients, each bringing something unique to the table—whether it’s freshness, crunch, or rich flavor. By combining these elements thoughtfully, you get a perfectly balanced salad that’s as beautiful as it is delicious.

2 cups cooked rice: Using day-old rice works best for achieving that delightful crispiness when baked.
1 tablespoon sesame oil: Adds a toasty depth that elevates the rice’s flavor beautifully.
1 teaspoon coconut aminos, soy sauce, or tamari: Provides savory umami notes for seasoning the rice.
1 teaspoon garlic powder: Offers subtle warmth without overpowering the dish.
Juice of 2 medium limes (¼ cup): Brings bright acidity that lightens the salad and balances richness.
3 tablespoons coconut aminos, soy sauce, or tamari: Forms the savory base of the zingy dressing.
3 tablespoons pure honey: Adds a touch of natural sweetness to the dressing, harmonizing all the flavors.
2 tablespoons toasted sesame oil: Gives the dressing a bold, nutty kick that pairs beautifully with ginger.
2 teaspoons grated fresh ginger: Provides fresh, zesty heat—make sure to grate finely to blend smoothly.
1 (12-ounce) package coleslaw mix with red cabbage and carrots: Adds crunch, color, and a hint of sweetness.
2 cups cooked shredded chicken: Keeps the salad hearty and protein-packed.
1 cup shelled edamame beans (thawed if frozen): Brings a pop of green and extra texture.
1 avocado, peeled, pitted, and diced: Offers creamy richness that balances the crunchy elements.
½ cup chopped fresh cilantro: Bright herbaceous notes that refresh every bite.
¼ cup sliced green onions (white/light green and dark green parts separated): Adds mild onion flavor—white parts for tossing in, dark green as garnish.
¼ cup chopped roasted peanuts (omit for nut free): Provides an irresistible crunch and subtle earthiness.

How to Make Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe

Step 1: Preheat and Prepare the Rice

First up, preheat your oven to 400°F—this will help you get that perfectly crisp rice. Place your cooked rice in a pile on a large baking sheet and drizzle with sesame oil and coconut aminos (or your choice of soy sauce/tamari), then sprinkle with garlic powder. Mixing these together evenly distributes flavor throughout. Press the rice into an even layer to help it crisp uniformly during baking.

Step 2: Bake the Rice

Bake your rice for about 18 minutes, tossing it halfway through to ensure every grain gets lovely and crispy. Your kitchen will start smelling amazing as the sesame oil toasts and the edges caramelize slightly. Once done, remove the rice and let it cool a bit so it keeps its crunch when combined with the other salad ingredients.

Step 3: Whisk up the Sesame Ginger Dressing

While the rice bakes, it’s the perfect time to whip up the dressing. Combine fresh lime juice, coconut aminos, honey, toasted sesame oil, and finely grated ginger in a small jar or bowl. Shake or whisk vigorously until the honey dissolves and the mixture emulsifies into a smooth, vibrant sauce that will tie the salad together wonderfully.

Step 4: Assemble the Salad

Grab your largest bowl and toss in the coleslaw mix, shredded chicken, edamame, diced avocado, chopped cilantro, and the white/light green parts of the green onions. Add the roasted peanuts (unless you’re skipping nuts) for an additional textural layer. Then, gently fold in the delightful crispy rice you baked earlier—this is where the magic happens as the warm textures meet bright freshness.

Step 5: Dress and Serve

Give the dressing one last whisk or shake before pouring it generously over your assembled salad. Toss everything well so each component is coated in that zesty, nutty dressing. Top with the dark green parts of the chopped scallions for a pop of color and subtly sharp flavor. Serve immediately to enjoy the satisfying crunch of the rice at its best.

How to Serve Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe

A large white bowl filled with a colorful salad made of shredded light brown chicken pieces mixed with shredded white and purple cabbage, thin orange carrot strips, and bright green edamame beans. There are also small chunks of light green avocado scattered on top along with finely chopped green onions. The mixture looks crunchy with some toasted brown bits of rice or coating throughout. A wooden spoon rests on the right side inside the bowl. The bowl sits on a white marbled surface with a lime wedge partially visible on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the salad even more, sprinkle additional chopped cilantro or toasted sesame seeds on top right before serving. Thin slices of fresh red chili or a drizzle of sriracha add a pleasant heat if you like a bit of spice. These simple touches make the presentation inviting and the flavor profile even more exciting.

Side Dishes

This salad is hearty enough on its own but pairs beautifully with light Asian-inspired sides such as steamed edamame, a miso soup, or fresh cucumber salad with rice vinegar and sesame seeds. If you want to keep things casual, crispy spring rolls make a fantastic crunchy complement.

Creative Ways to Present

For a fun twist, serve this Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe in individual lettuce cups or on a bed of butter lettuce leaves. You can also pack it for lunch in a mason jar, layering the dressing at the bottom and adding crispy rice last to keep it crunchy until you’re ready to toss and eat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crispy rice will lose some of its crunch after sitting with the dressing, but the flavors remain delicious. To minimize sogginess, keep crispy rice separate and add it just before serving if possible.

Freezing

This salad is best enjoyed fresh and does not freeze well because the textures, especially the rice and avocado, change dramatically when frozen. For frozen storage, keep shredded chicken separate, but it’s best to prepare the rest fresh for optimal taste and texture.

Reheating

If you want to reheat your chicken or rice separately, warm them gently in the microwave or on the stove before tossing with fresh salad ingredients and dressing. Avoid reheating the entire salad mixed together as it will wilt the veggies and make the crispy rice soggy.

FAQs

Can I use brown rice instead of white rice in this recipe?

Absolutely! Brown rice can be used for a nuttier flavor and more fiber. Just ensure it is cooked and cooled beforehand for the best crispiness when baked.

Is there a vegetarian version of this Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe?

Yes! Simply omit the shredded chicken and add extra edamame or tofu for protein. The salad remains colorful, crunchy, and full of flavor without the meat.

How do I make sure the rice gets crispy?

Using day-old, well-drained rice is key. Spread it evenly on the baking sheet and pat it down. Toss it halfway during baking to crisp all sides evenly.

Can I prepare the dressing in advance?

Definitely. The sesame ginger dressing can be made up to three days ahead and stored in the fridge. Just give it a shake or whisk before drizzling over the salad.

What if I don’t have toasted sesame oil?

You can substitute regular sesame oil or even a mild vegetable oil, but toasted sesame oil adds a unique nutty flavor that’s worth seeking out for this salad.

Final Thoughts

There’s something truly special about the way the Crispy Rice Salad with Sesame Ginger Dressing and Shredded Chicken Recipe combines crunch, freshness, and vibrant flavors in each bite. It’s a dish that feels both comforting and exciting at the same time. Whether you’re serving it for a quick weeknight dinner or impressing guests at your next gathering, this recipe brings a wonderful balance of textures and tastes that keeps everyone coming back for more. Go ahead and give it a try—you won’t regret it!