Chili Mango Crispy Rice Salad
Serves 415 mins prep45 mins cook
This chili mango crispy rice chicken salad offers layers of flavor and texture with seasonal produce and a delicious garlic, honey, lime dressing. It's a satisfying meal that's gluten-free and dairy-free, perfect for enjoying seasonal ingredients.
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What you need
Instructions
1: Preheat oven to 400°F. Toss cooked rice in avocado oil, tamari, and chili crisp, then spread evenly on a parchment-lined baking sheet. 2: Bake for 40-45 minutes until crispy, tossing midway through to ensure even cooking. Allow rice to cool before making salad. 3: In a bowl, add chicken thighs along with chili powder, paprika, garlic powder, and salt; toss well. 4: Heat 2 tbsp olive oil in a large skillet over medium high heat, add chicken, and cook until browned and cooked through, about 5-7 minutes. Remove from pan and set aside to cool. 5: To make the dressing, combine lime juice, olive oil, honey, garlic clove, and salt; whisk well. 6: In a large salad bowl, add cabbage, basil, cilantro, green onion, mango, tomatoes, chicken, and crispy rice; drizzle with dressing and toss well. 7: Garnish with fresh herbs and roasted peanuts.View original recipe