Crispy Crunchy Chicken Rice Herb Salad

Crispy Crunchy Chicken Rice Herb Salad

This recipe combines crispy chicken, fluffy rice, fresh herbs, and a light vinaigrette for a satisfying and flavorful salad.

Ingredients:

• For the Chicken:

  • 1 lb boneless, skinless chicken breasts or tenders, thinly sliced
  • 2 Tbsp soy sauce (or coconut aminos for a gluten-free option)
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs

• For the Salad:

  • 2 cups cooked rice (white, brown, or quinoa)
  • 2 medium cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup fresh herbs, chopped (mix of cilantro, parsley, mint, or basil)
  • 1/4 cup crumbled feta cheese (optional)

• For the Vinaigrette:

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp honey or agave nectar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste

Cooking Guide:

1. Marinate the Chicken: In a bowl, combine chicken, soy sauce, olive oil, paprika, garlic powder, and black pepper. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Cook the Chicken: Preheat oven to 400°F (200°C). Spread panko breadcrumbs on a baking sheet. Dredge the marinated chicken in the breadcrumbs, coating evenly. Bake for 15-20 minutes, or until golden brown and cooked through.
3. Prepare the Salad: While the chicken cooks, combine cooked rice, cucumbers, bell pepper (if using), tomatoes, red onion, and fresh herbs in a large bowl.
4. Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
5. Assemble the Salad: Once the chicken is cooked, let it cool slightly then chop into bite-sized pieces. Add the chicken to the salad bowl. Pour the vinaigrette over the salad and toss to coat everything evenly.
6. Serve: Garnish with crumbled feta cheese (optional) and enjoy!

Tips:

• For extra crispy chicken, use an air fryer instead of the oven. Follow your air fryer’s instructions for cooking time and temperature.
• Leftover cooked chicken can be used in this recipe. Simply shred or chop it and add it to the salad.
• Customize the vegetables! Feel free to add other chopped veggies like celery, carrots, or avocado.
• Make it a meal! Serve the salad with a side of whole wheat bread or pita chips for a more filling option.