Crispy Rice Chicken and Kale Salad

Our Story

This is one of those big, satisfying salads that actually feels like a full meal. The crispy baked rice makes it fun and textured, the chicken keeps it hearty, and the creamy sweet chili chipotle dressing pulls everything together. Gab first shared it on her Substack, and it is the salad that convinced this house that salad can be dinner.

Quick Stats

• Serves: 4

• Prep: 20 min

• Cook: 40 min (rice crisps while you prep)

• Total: 50 min

• Difficulty: 2 / 5

• Cost: $$

Ingredients

For the crispy rice

• 3 cups cooked jasmine rice, cooled

• 3 teaspoons soy sauce

• 1 tablespoon sweet chili sauce

• 1 tablespoon sesame oil

For the salad base

• 3 to 4 cups chopped kale, stems removed

• 1 to 2 large cucumbers, thinly sliced

• 1 cup shelled edamame

• 1 bunch green onions, thinly sliced

• 1 avocado, chopped

• 1 package crispy chicken tenders, cooked and chopped (or grilled chicken for a lighter version)

For the creamy sweet chili chipotle dressing

• 1/4 cup Greek yogurt

• 1/4 cup chipotle mayo

• 3 tablespoons sweet chili sauce

• 1 teaspoon soy sauce

• 1/2 teaspoon paprika

• 1/4 teaspoon cumin

• 1/2 teaspoon garlic sauce or finely minced garlic

• Salt and black pepper to taste, water as needed to thin

Instructions

1. Make the crispy rice. Preheat the oven to 400F and line a baking sheet with parchment. Toss the cooled rice with soy sauce, sweet chili sauce, and sesame oil until evenly coated, then spread in an even layer. Bake 30 to 40 minutes, tossing halfway, until golden and crisp. Cool slightly.

2. Cook the chicken. Prepare the crispy chicken tenders according to package directions. Chop into bite-sized pieces once cooked.

3. Make the dressing. Whisk together the Greek yogurt, chipotle mayo, sweet chili sauce, soy sauce, paprika, cumin, and garlic. Season with salt and pepper, then add water a teaspoon at a time until smooth and drizzly.

4. Assemble. In a large bowl, combine the kale, cucumbers, edamame, green onions, avocado, chopped chicken, and crispy rice. Drizzle with dressing right before serving and toss gently so the rice keeps its crunch.

Brands We Used and Love

• Lundberg Family Farms Organic Jasmine Rice

• Primal Kitchen Chipotle Lime Mayo (avocado oil)

• Kevala Organic Toasted Sesame Oil

• Organic Shoyu Soy Sauce

Shop the full kit here: https://shopmy.us/shop/collections/6258335

Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 3.999999/ 5

• Gab: 4.5 / 5

• Trey: Didn't try It lol

What We'd Change Next Time

For softer kale, massage it with a small drizzle of olive oil and a pinch of salt before assembling. Add the dressing right before serving so the rice keeps its crunch, and swap in grilled chicken when you want it lighter.

Estimated Nutrition

Per serving (1 of 4): roughly 520 calories, 28g protein, 52g carbohydrate, 23g fat. This is an estimate based on standard ingredient values and will shift with your chicken and dressing amounts.

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