If you’re looking for a good Summer salad that is filling and loaded with flavor, you have to make this Peanut Mango Crispy Rice Salad! It is loaded with juicy mango, crispy rice, and ginger soy grilled chicken. A salad that is actually worthy of being a meal!

salad with chicken, carrots, mango, sesame and a peanut dressing in a white bowl

As soon as the weather starts getting nicer, fresh, colourful salads are a must. I have been seeing this crispy rice salad trend all over social media and I knew I needed to make one of my own! It takes an already delicious salad to the next level with extra crunch, flavor and satiety.

I wanted to keep with the Asian flavours of the crispy rice for this salad so I paired it with fresh cilantro, soy ginger chicken, and creamy peanut dressing. You start by tossing cooked rice is soy sauce and sesame oil. Then you bake it until crispy and toss that together with tons of fresh vegetables, juicy mango and perfectly grilled marinated chicken. Bring it all together with a light, flavor packed peanut dressing that is so good you could drink it!!

I love this salad so much because not only is it colourful and beautiful, it is packed with protein, healthy fats and good carbohydrates to help keep you full. The ginger soy chicken thighs could be substituted with chicken breasts or even prawns. This salad keeps great as leftovers and will become a new Summer favorite of yours….I promise!

a salad with carrots, cabbage, mango chicken, sesame seeds and a peanut dressing

Tips for Making Peanut Mango Crispy Rice Salad

You want to use rice that has already been cooked and cooled for this recipe. It is a great way to use leftover rice too! Having it cooled before baking, helps its get nice and crispy.
While the rice is baking, you want to make sure that you flip it half way through. This will ensure it gets evenly baked, and crispy throughout.
If you are planning to eat this salad for leftovers, you can skip the lettuce and do all cabbage so it stays crisp. You can also keep some of the crispy rice on the side so it isn’t soggy by the next day!

Peanut Mango Crispy Rice Salad Ingredients

Rice– Pre cooked and cooled, jasmine rice is what you want.

Chicken Thighs– I love this recipe with thighs as they stay juicy, but you can use breasts or even prawns.

Soy Sauce- If you are gluten free sub with tamari.

Peanut Butter– Natural peanut butter is best. You can use smooth or crunchy.

Cabbage– Any green or red cabbage you like will work.

Romaine Lettuce- I love adding a bit of lettuce, but if you want this to keep well, remove the lettuce and do double the cabbage.

Mango– A ripe and juicy mango adds such delicious sweetness.

Cucumber– Sliced into nice bite sized pieces.

Carrots– You want these sliced nice a thin. You could use pre sliced carrot strips if you like.

Cilantro– Fresh cilantro adds a delicious vibrant flavor. Of course if you hate cilantro you can omit.

Red Onion– I love the bite that this adds. Slice it nice and thin.

Maple Syrup– This can be substituted with honey if you prefer.

Lime– Fresh squeeze lime juice adds great acidity to the dressing and marinade.

Garlic– As always, fresh minced garlic is best.

Ginger- You want fresh ginger not powdered.

Sesame Oil– This is essential for helping get nice crispy rice.

The Steps

Start by marinading the chicken. Add the chicken thighs to a large ziplock bag or baking dish, then add the next 6 ingredients on top of the chicken and mix around so all of the chicken is coated.
Seal or cover, and place in the refrigerator to marinade for at least an hours. It can sit in the marinade for up to a day for extra flavor!
Once you are ready to cook, heat your grill to medium high heat (about 400F) and preheat your oven to 400F.
Take the cooked rice, and toss it in a bowl with 2 tbsp soy sauce, and 1 tbsp sesame oil. Stir until coated.
Grab a baking sheet, with a layer of parchment paper, and spread the rice out on top.
Bake for about 35-40 minutes, flipping halfway through until the rice gets crispy.
Next, add the chicken to the grill, and cook for 7-10 minutes then flip, and continue to cook until internal temp reaches 165F. Remove from the grill.
While everything cooks, blend together all of the dressing ingredients in a blender, or with a hand blender until nice and smooth.
Finally, add all of the fresh salad vegetables into a large bowl.
Thinly slice the grilled chicken, and break the crispy rice into little pieces with a spatula.
Add both the chicken and crispy rice to the salad bowl, then pour over the dressing and toss everything together until evenly coated.
Serve the salad immediately with a fresh lime wedge and enjoy!

a large bowl of Salad with mango, carrots, cabbage, chicken, crispy rice and a peanut dressing

a white bowl of salad with crispy rice, mango, chicken and peanut dressing

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more delicious Summer salads to try?

https://cmbarndominium.com/quick-and-healthy-blackened-chicken-salad-with-sweet-potato/

https://cmbarndominium.com/rice-noodle-salad-with-mango-avocado-aka-the-best-salad-ever/

https://cmbarndominium.com/the-best-healthy-cobb-salad/


			
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Peanut MangoCrispy Rice Salad with Chicken



				
				Yield: 
				4 large servings
			
	
						
				Prep Time: 
				25 minutes 
			
					
				Cook Time: 
				30 minutes 
			
					
				Additional Time: 
				2 hours 
			
					
				Total Time: 
				2 hours 55 minutes 
			
			

		
			Juicy ginger soy marinated chicken, fresh vegetables, mango, cilantro and crispy rice, tossed in a creamy peanut dressing. 
		
		
	
	
		
	
			

				
		Ingredients

											
									
						8-10 boneless skinless chicken thighs					
									
						1/4 cup soy sauce					
									
						1/4 cup sesame oil					
									
						1 tbsp maple syrup					
									
						juice of 1 lime					
									
						1 tbsp minced ginger					
									
						2-3 cloves fresh minced garlic					
							
												For the Crispy Rice
						
									
						2.5  cups of cooked and cooled jasmine rice					
									
						2 tbsp soy sauce					
									
						1 tbsp sesame oil					
							
												For the Dressing
						
									
						1/2 tbsp natural peanut butter 					
									
						2 tbsp sesame oil					
									
						2 tbsp water					
									
						2 tbsp maple syrup					
									
						juice of 1 lime					
									
						2 tbsp soy sauce					
									
						1 tbsp minced ginger					
									
						2 cloves minced garlic					
							
												For the Salad
						
									
						2 cups shredded cabbage					
									
						2 cups shredded romaine lettuce					
									
						1 cup sliced cucumber					
									
						1 cup sliced carrots					
									
						1/2 cup sliced red onion					
									
						1 large mango diced					
									
						1/2 fresh chopped cilantro					
							
			
		
		
		Instructions
		Start by marinading the chicken. Add the chicken thighs to a large ziplock bag or baking dish, then add the next 6 ingredients on top of the chicken and mix around so all of the chicken is coated. 
Seal or cover, and place in the refrigerator to marinade for at least an hours. It can sit in the marinade for up to a day for extra flavor!
Once you are ready to cook, heat your grill to medium high heat (about 400F) and preheat your oven to 400F. 
Take the cooked rice, and toss it in a bowl with 2 tbsp soy sauce, and 1 tbsp sesame oil. Stir until coated. 
Grab a baking sheet, with a layer of parchment paper, and spread the rice out on top. Bake for about 35-40 minutes, flipping halfway through until the rice gets crispy. 
Next, add the chicken to the grill, and cook for 7-10 minutes then flip, and continue to cook until internal temp reaches 165F. Remove from the grill. 
While everything cooks, blend together all of the dressing ingredients in a blender, or with a hand blender until nice and smooth. 
Finally, add all of the fresh salad vegetables into a large bowl. 
Thinly slice the grilled chicken, and break the crispy rice into little pieces with a spatula. 
Add both the chicken and crispy rice to the salad bowl, then pour over the dressing and toss everything together until evenly coated. 
Serve the salad immediately with a fresh lime wedge and enjoy!
	
	
		Notes
		
			
* If you don't love chicken thighs, you can do this recipe with chicken breast or even prawns. 
* To make this salad for leftovers, keep the crispy rice separate and add it on top of each bowl when you serve it. If you mix all the rice into the salad, it will not stay crispy by the time you eat the leftovers. 

		
	
	
		
	

		
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			Please leave a comment on the blog or share a photo on Instagram
		
	

		

		
			


			© morganmckay
	
	

		
					Category: Dinner

Peanut Mango Crispy Rice Salad with Chicken

Tips for Making Peanut Mango Crispy Rice Salad

Peanut Mango Crispy Rice Salad Ingredients

The Steps