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.
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.
