There’s a reason this crispy rice salad is everywhere right now… it’s just so good. You get that perfect crunch from the rice, fresh veggies, and a simple dressing that pulls it all together. I added shredded chicken to make it a full meal and avocado for that creamy balance….and honestly, it’s one of those recipes you’ll keep coming back to.

I made this version gluten-free using gf tamari, but if that’s not something you need, you can absolutely swap in regular soy sauce. Either way, it turns out delicious.

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Ingredients

Crispy Rice

• 2 cups cooked jasmine or basmati rice
• 2–3 tbsp olive oil
• 1 tbsp tamari
• 1 tsp sesame oil

Chicken

• 1–2 chicken breasts (or rotisserie)
• Olive oil, salt, pepper, garlic powder

Salad

• 1–2 Persian cucumbers, chopped
• ½ cup edamame
• 2 green onions, sliced
• 1–2 avocados, diced

Dressing

• 2 tbsp tamari
• 1 tsp garlic
• 1–2 tsp sesame oil

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👩‍🍳 Instructions

Serves: 2–3 as a main dish (4–5 as a side)

1. Cook rice and let cool for a few minutes
2. Crispy Rice:
   • Toss rice with oil, tamari, sesame oil
   • Bake at 400° for 20–25 min (flip halfway)
3. Cook + Shred Chicken:
   • Season and cook chicken
   • Shred it – This is the chicken shredder I recommend…. it makes this part so quick. I linked it here if you want it…. it’s a GAME CHANGER!
   • Tip: warm chicken shreds easiest
4. Mix Salad:
   • Combine cucumbers, edamame, onions,
5. Assemble:
   • Add crispy rice + shredded chicken
   • Gently fold in avocado last
6. Dress + Serve:
   • Toss with dressing right before serving

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💡 Tips

• Don’t skip the crispy rice—it’s the best part
• Shredded chicken soaks up the dressing better than chunks
• Add avocado last so it stays fresh
• Rotisserie chicken + shredder = easiest shortcut

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If you’re into easy recipes, affordable fashion finds, and all the good stuff worth sharing… come hang out with me on Instagram!! 🙂 – Sara