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Chicken Fried Rice Salad

Chicken Fried Rice Salad
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Chicken Fried Rice Salad combines the savory flavors of classic fried rice with crisp, fresh vegetables and protein-packed chicken, resulting in a vibrant, healthy, and easy-to-make meal. Perfect for quick lunches or light dinners, this dish offers a colorful mix of textures and bold flavors that can be customized to suit any dietary preference.

Ingredients

Protein

  • Cooked chicken (shredded or diced) – 2 cups
  • Boiled eggs (optional) – 2, sliced

Grains

  • Cooked rice (preferably day-old) – 3 cups

Vegetables

  • Bell peppers, chopped – 1 cup
  • Snap peas, sliced – 1 cup
  • Carrots, shredded – 1/2 cup
  • Green onions, sliced thinly – 4

Dressing & Flavorings

  • Soy sauce – 3 tablespoons
  • Sesame oil – 1 tablespoon
  • Chili flakes or sriracha (optional) – 1/4 teaspoon or to taste

Herbs & Garnishes

  • Fresh cilantro or parsley, chopped – 1/4 cup
  • Toasted sesame seeds or chopped peanuts (optional)
  • Lime or lemon wedge (optional)

Instructions

  1. Prepare the rice and chicken: Ensure your rice is cooked, cooled, and preferably day-old to prevent clumping. Shred or dice the cooked chicken into bite-size pieces for balanced bites.
  2. Chop fresh vegetables: Dice the bell peppers, slice the snap peas, shred the carrots, and slice the green onions thinly. These fresh vegetables add crunch and brightness to the salad.
  3. Mix the dressing: Whisk together soy sauce, sesame oil, and chili flakes or sriracha if you like some heat. This dressing will infuse the salad with savory and nutty flavors.
  4. Toss everything together: Combine the rice, chicken, and vegetables in a large bowl. Pour the dressing over and gently toss to coat all ingredients evenly without bruising the vegetables.
  5. Add fresh herbs and optional extras: Fold in chopped cilantro or parsley and add boiled egg slices if using. These add freshness, flavor, and color to the salad.

Notes

  • Use cold or day-old rice to maintain the best texture and avoid mushiness.
  • Cook and cool rice and chicken ahead of time to speed up meal assembly.
  • Taste the dressing before adding to adjust saltiness, sweetness, or spice levels.
  • Add delicate greens and herbs last to keep them fresh and vibrant.
  • Add dressing gradually to avoid overdressing and sogginess.
  • To serve, sprinkle toasted sesame seeds or chopped peanuts on top for extra crunch and nutty aroma.
  • A wedge of lime or lemon on the side adds a refreshing citrus burst when squeezed over before eating.
  • Leftovers can be stored airtight in the refrigerator for up to 3 days; avoid freezing the full salad to preserve texture.

Nutrition

Keywords: chicken fried rice salad, easy chicken salad, Asian salad, healthy chicken recipe, quick lunch, protein packed salad, customizable salad

Find it online: https://recipesbykaeli.com/chicken-fried-rice-salad/