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Crispy Rice Chicken & Cucumber Salad

A refreshing and crunchy salad featuring crispy rice, tender chicken, and crisp cucumbers, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked rice preferably short-grain
  • 1 lb chicken breast boneless, skinless
  • 1 large cucumber sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup green onions chopped
  • 1 tbsp olive oil for cooking chicken
  • 1 tbsp soy sauce for seasoning
For the Dressing
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp ginger grated
  • 1 clove garlic minced

Method
 

Prepare the Chicken
  1. Heat olive oil in a skillet over medium heat. Season the chicken breast with soy sauce and cook for about 6-7 minutes on each side until golden brown and cooked through.
  2. Remove from skillet and let it rest for a few minutes before slicing into strips.
Prepare the Salad
  1. In a large bowl, combine the cooked rice, sliced cucumber, cherry tomatoes, and green onions.
  2. Add the sliced chicken on top of the salad mixture.
Make the Dressing
  1. In a small bowl, whisk together rice vinegar, sesame oil, honey, lime juice, ginger, and garlic until well combined.
  2. Drizzle the dressing over the salad and toss gently to combine.
Serve
  1. Serve immediately, garnished with additional green onions if desired.

Notes

For extra crunch, you can add crispy fried onions on top before serving.