Crispy Rice Salad with Chicken and Spicy Mayo Dressing
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Crispy sesame-sriracha rice over butter lettuce with chicken, cucumber and edamame, finished with a spicy mayo dressing.
I’ve been seeing the crispy rice trend all over TikTok lately and finally had to give it a try! There are so many variations out there, but this is one of the most common (and simplest) versions I came across. I piled it on top of an Asian-inspired salad, added some cooked chicken tenders for easy extra protein, and finished it all with a super simple spicy mayo dressing.
The best part is how flexible this recipe is. You can really build your own crispy rice bowl with whatever you have on hand, so let me know what you come up with!
What You’ll Need to Make This Recipe
- Jasmine Rice – Its soft, slightly floral grains make a cozy base that soaks up all the flavors.
- Gluten-Free Soy Sauce – Adds a salty, savory depth to the rice without any of the gluten.
- Toasted Sesame Oil & Sesame Seeds – The oil gives the rice a rich, nutty aroma, and the seeds on top add a crunch that ties it all together.
- Sriracha – Brings a garlicky kick of heat to both the rice and the dressing.
- Butter Lettuce – Its tender, buttery leaves make a soft bed for everything, but any lettuce you love works.
- Chicken Tenders – I cube them up and serve them on top, so it’s nice and easy in a pinch.
- Cucumber & Edamame – Cool, crunchy cucumber and sweet edamame add freshness, color, and a little extra protein.
- Chives or Green Onions – Add a fresh, mild onion bite and a bright finish to every bowl.
- Kewpie Mayo – This Japanese mayo is extra rich and creamy, which makes it the perfect base for the dressing.
- Rice Vinegar – Adds a gentle tang that cuts through the creamy mayo.
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Crispy Rice Salad with Chicken and Spicy Mayo Dressing
By Tyler James
Crispy sesame-sriracha rice over butter lettuce with chicken, cucumber and edamame, finished with a spicy mayo dressing.
- Servings:
- 4
- Prep:
- 30 minutes
- Total Time:
- 30 minutes
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.
Nutrition Information
Per serving: Calories 401 · Carbs 17g · Protein 21g · Fat 27g · Fiber 2g · Sugar 2g
