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Chicken Fried Rice Salad

Chicken Fried Rice Salad
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Chicken Fried Rice Salad is a fresh, flavorful, and quick-to-make dish that perfectly combines the savory comfort of classic fried rice with the crispness of a vibrant salad. Ready in under 30 minutes, it features tender chicken, colorful vegetables, and a delicious umami dressing, making it a nutritious, customizable, and satisfying meal ideal for lunch, dinner, or meal prep.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked day-old rice
  • 1 lb chicken breast or thigh, seasoned with salt and pepper
  • 1/2 cup diced bell peppers
  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 3 green onions, sliced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil (plus extra for cooking)
  • 1/4 cup fresh herbs (cilantro or parsley), chopped

Optional Ingredients

  • 1 tsp chili flakes, Sriracha, or diced jalapeños for spice
  • Toasted sesame seeds or chopped cashews for garnish
  • Diced pineapple or mango for a sweet twist
  • Substitutes: tofu or chickpeas for a vegetarian version; cauliflower rice for a low-carb alternative

Instructions

  1. Prepare the Chicken: Season chicken breasts or thighs with salt and pepper. Pan-fry or grill over medium heat until cooked through and nicely browned on the outside. Let rest for a few minutes, then slice into bite-sized pieces.
  2. Cook the Vegetables: Heat a small amount of sesame oil in a large skillet. Quickly sauté diced bell peppers, carrots, peas, and green onions until tender-crisp, preserving texture and color.
  3. Stir-Fry the Rice: Add the cooked day-old rice to the skillet with the vegetables. Gently break up any clumps. Stir in soy sauce or tamari and a little more sesame oil, mixing evenly to coat the rice with flavor.
  4. Combine Ingredients: Transfer the warm rice and vegetable mixture to a large bowl. Add the sliced chicken and chopped fresh herbs (cilantro or parsley). Toss gently to combine all flavors.
  5. Chill and Serve: Let the salad cool slightly or refrigerate for 10–15 minutes to enhance its refreshing quality. Optional: sprinkle toasted sesame seeds or chopped nuts on top before serving.

Notes

  • Use day-old rice for better texture and less clumping.
  • Chop vegetables uniformly for even cooking and a pleasing appearance.
  • Do not overcook chicken to keep it juicy; rest before slicing.
  • Taste and adjust soy sauce or add lime juice for extra zing.
  • Cool the salad before mixing to maintain the crunch of fresh vegetables and herbs.
  • Separate garnishes when storing leftovers to preserve crispness.

Nutrition

Keywords: Chicken Fried Rice Salad, quick chicken salad, Asian salad, healthy chicken recipe, meal prep salad, gluten-free fried rice

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