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Crispy Chicken Rice Salad

A crunchy, colorful salad that combines crispy rice with tender chicken and zesty veggies, all tied together with a delightful bang bang sauce.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup crispy rice cubes
  • 2 cups cooked, diced chicken
  • 1/2 cup bang bang sauce
  • 1 cup mixed fresh veggies (like bell peppers, cucumbers, and carrots)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lemon-lime juice for dressing
  • to taste salt and pepper
  • Avocado and scallions for garnish (optional)

Method
 

Preparation
  1. In a large bowl, combine crispy rice cubes and cooked chicken.
  2. Add the bang bang sauce and toss until everything is nicely coated.
  3. Gently fold in the fresh veggies and cilantro.
  4. In a separate small bowl, mix lemon-lime juice with salt and pepper, then drizzle over the salad.
  5. Toss gently to combine.
  6. Serve chilled or pack into containers for meal prep.
  7. Top with slices of avocado and scallions if desired.

Notes

Best eaten fresh; lasts about 3 days in the fridge. Leave avocado off until serving for freshness. Refresh leftovers with a splash of lemon-lime juice.