Crispy Rice Salad with Chicken and Spicy Mayo Dressing
Ingredients
For the Crispy Rice
- 1 cup cooked jasmine rice
- 1 tbsp gluten-free soy sauce
- 1 tsp toasted sesame oil
- 1 tsp sriracha
For the Salad
- Butter lettuce or lettuce of your choice
- 6 cooked chicken tenders cut into cubes
- ¾ cup diced cucumber
- ¾ cup cooked edamame
- 2 tbsp toasted sesame seeds
- 4 tbsp chopped chives or green onions
For the Spicy Kewpie Dressing
- ½ cup Kewpie mayo
- 2 tbsp sriracha
- 1 tsp rice vinegar
- Water as needed to thin
Instructions
Make the crispy rice.
- Preheat the oven to 400°F. In a bowl, combine the cooked jasmine rice, gluten-free soy sauce, sesame oil, and sriracha. Mix until the rice is evenly coated.
- Spread the rice onto a parchment-lined baking sheet in a thin, even layer. Bake for about 20–25 minutes, stirring or flipping halfway through, until golden and crispy. Allow it to cool slightly.
Make the dressing.
- Whisk together the Kewpie mayo, sriracha, and rice vinegar. Add water 1 teaspoon at a time until the dressing reaches a creamy, ranch-like consistency.
Assemble the salad.
- Add the lettuce to a large bowl and top with the chicken, cucumber, edamame, and crispy rice.
- Drizzle generously with the spicy Kewpie dressing, then finish with toasted sesame seeds and chopped chives or green onions.
Serve.
- Toss everything together just before serving so the crispy rice stays crunchy.
Notes
Make ahead & storage: Prep everything in advance and store separately in airtight containers in the refrigerator. Keep the crispy rice at room temperature so it stays crunchy, and add the dressing just before serving.