Florencia Baldini Last Updated on January 21, 2026This crispy rice salad is honestly next level—once you try it, you won’t look back. It’s the kind of recipe that ticks all the boxes: crunchy, colourful, filling, and full of flavour. If you’ve got some leftover rice sitting in the fridge, this is the perfect way to give it new life. Just season it with sesame oil, soy sauce, and chilli oil, pop it in the oven, and in 20 minutes you’ve got the crispiest, most addictive salad topper ever.
Then there’s the dressing. A quick mix of tahini, sesame oil, soy, lime, ginger and garlic—it’s creamy, zesty, slightly sweet, and totally drinkable. Drizzle that over crunchy cucumbers, creamy avocado, tender chicken, edamame, and a handful of roasted cashews and you’ve got a proper meal. It’s got everything: plant variety, healthy fats, quality protein, and a dressing that brings it all together.
It’s great for lunch, dinner, meal prep, or even to impress a friend. And honestly, it feels like the kind of salad you’d order at your favourite café—but better, because you made it yourself. If you’re after something satisfying, balanced and full of texture, this salad is going to be a new favourite.
Why This Salad Is So Good for You
This crispy rice salad isn’t just delicious—it’s packed with nutrients to keep you feeling energised and satisfied. You’ve got high-quality protein from the chicken and edamame, which helps with muscle repair and keeps you full for longer. The healthy fats from tahini, sesame oil, avocado, and cashews support brain function and hormone health, while also making the salad feel really satisfying. You’re getting a variety of fibre-rich vegetables, which are great for digestion and gut health, plus a good dose of plant diversity to support your microbiome. The rice adds comforting carbs to keep your energy steady, and the dressing delivers anti-inflammatory benefits thanks to ginger, garlic, and lime. Altogether, it’s a beautifully balanced, feel-good meal.
Step-By-Step Instructions
Step 1
Add all the dressing ingredients to a small jar. Secure the lid and shake well until the dressing is smooth and creamy. Taste it and adjust if needed, then set aside.
Step 2
Spread the cooked and completely cooled rice onto a lined baking tray. Add the seasoning directly onto the rice so everything is mixed in one place.
Mix the rice thoroughly until every grain is coated, then spread it out into an even layer. A thinner layer helps the rice crisp up evenly.
Step 5
Bake at 200°C for 15–20 minutes until golden and crisp, keeping an eye on the edges. Remove from the oven and let it cool on the tray so it firms up and stays crunchy.
Step 6
While the rice is cooling, prepare the fresh ingredients. Dice the avocado, chop the cucumber, and slice the spring onions.
Step 7
Assemble the salad by adding all the salad ingredients to a large bowl. Add the crispy rice on top so it stays crunchy until mixing. Pour the dressing over the salad just before serving. Start with a small amount and add more to taste.
Step 9
Gently mix everything together so the dressing coats all the ingredients without crushing the avocado.
Tips
- Cool your rice completely: Freshly cooked rice won’t crisp properly—make sure it’s completely cold before baking.
- Use a wide baking tin: Spread the rice out in a thin, even layer to get it extra crispy.
- Pickle the spring onions: A quick soak in vinegar while everything else cooks adds brightness and zing.
- Serve immediately: The rice is at its crispiest right after baking—toss everything together just before eating.
Swaps
Rice: Use any rice you have—white, brown, or even quinoa could work. Just make sure it’s cold before baking.
Tahini: You can swap with almond butter or cashew butter, but tahini adds that nutty depth.
Chicken: Swap with tofu, tempeh, or edamame for a plant-based option.
Soy sauce: Tamari or coconut aminos work for a gluten-free version.
Cashews: Try peanuts, almonds, or sunflower seeds for crunch.
Storage
Fridge: Best eaten fresh. You can prep all components separately and store them in the fridge for 2–3 days. Assemble just before eating to keep the rice crispy.
Freezer: Not suitable for freezing.
More Chicken Salads
Crispy Rice Salad
Video
Ingredients
For the dressing
- 2 tbsp tahini
- 1 tbsp sesame oil
- ¼ tsp garlic
- ½ ginger
- 1 tbsp soy sauce
- ½ lime, juice
- 1 tbsp of water, if needed
- ¼ tsp salt, optional
For the rice
- 100 g rice
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp chilli oil
For the salad
- 1 avocado, chopped
- ½ cucumbers, chopped
- 110 g chardgrill ready-to-eat chicken, sliced
- 150 g frozen edamame beans, defrosted
- spring onion, sliced and pickled
- handful of roasted cashews, chopped
Instructions
- Start with the rice. You can use leftover rice if you have it, or cook it according to the packet instructions. Once cooked, spread it out and let it cool completely — this is key for getting it crispy later.
- Add the cooled rice to a lined baking tin. Sprinkle over the seasoning and mix directly in the tin until all the grains are evenly coated.
- Bake at 200°C (392°F) for 15–20 minutes, stirring once if needed, until the rice is golden and crisp.
- Remove the tray from the oven and let the rice cool while you prepare the rest of the salad. It will crisp up even more as it cools.
- Add all the dressing ingredients to a bowl or jar and mix well until smooth and combined. Set aside.
- Assemble the salad by adding all the salad ingredients to a large bowl. Top with the crispy rice, drizzle over the dressing, mix gently and enjoy straight away while the rice is still crunchy