Name: Chicken Caesar Crispy Rice Salad Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 2 cups cooked rice (or 2/3 cup uncooked long-grain rice); 1 tablespoon olive oil; 1 teaspoon paprika; 1/4 cup parmesan cheese, grated; 14oz/400g can of chickpeas, drained; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 cup aioli or mayonnaise (egg-free garlic aioli recommended); ¼ cup plain Greek yogurt; 1 teaspoon fish sauce; 1 teaspoon Dijon mustard; 1 teaspoon white miso paste (or additional Dijon mustard); 1 tablespoon lemon juice; 1/2 cup grated parmesan; Black pepper, to taste; 2 cooked chicken breasts, chopped or shredded; 5oz/200g kale, shredded (roughly 4 cups); 1/3 cup parmesan cheese, grated; 2oz/50g chorizo; 3 scallions (spring onions), finely sliced; Black pepper, to taste

Jump to Recipe

Introduction

This Chicken Caesar Crispy Rice Salad is a delightful twist on a classic favorite. Combining crispy parmesan rice and crunchy chickpeas with tender chicken and kale, all tossed in a creamy Caesar dressing, it’s a satisfying meal perfect for any occasion.

The image shows a bowl of mixed salad with several layers; at the bottom are green leafy kale pieces, topped with orange-brown roasted chickpeas and small white chunks of chicken scattered throughout. Over these layers is a drizzle of creamy white dressing with a slightly speckled texture. A gold spoon rests inside the bowl, partially buried in the salad. The bowl is white and sits on a white marbled surface, surrounded by a small white bowl of chickpeas on the left and a white bowl of dressing at the bottom right, with yellow flowers blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice (or 2/3 cup uncooked long-grain rice)
1 tablespoon olive oil
1 teaspoon paprika
1/4 cup parmesan cheese, grated
14oz/400g can of chickpeas, drained
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 cup aioli or mayonnaise (try this easy egg-free garlic aioli)
1/4 cup plain Greek yogurt
1 teaspoon fish sauce
1 teaspoon Dijon mustard
1 teaspoon white miso paste (or use more Dijon mustard)
1 tablespoon lemon juice
1/2 cup grated parmesan
Black pepper
2 cooked chicken breasts, chopped or shredded
5oz/200g kale, shredded (roughly 4 cups)
1/3 cup parmesan cheese, grated
2oz/50g chorizo
3 scallions (spring onions), finely sliced
Black pepper

Instructions

Step 1: Cook your rice if not using leftover. Add 2/3 cup uncooked rice to a small pot with 1 cup water. Bring to a boil, then cover and reduce heat to low. Cook for 12 minutes, then remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and spread on a parchment-lined tray. Chill in the fridge for at least 10 minutes.
Step 2: Preheat your oven to 400°F (200°C). Spread chilled or leftover rice on a parchment-lined tray. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon paprika and 1/4 cup grated parmesan. Mix well and spread evenly. Bake for 25–30 minutes, checking at 15 and 20 minutes to prevent burning and rotate tray if needed.
Step 3: While rice crisps, prepare chickpeas. Toss drained chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon salt on a lined tray. Bake for 15 minutes until golden and crisp.
Step 4: Make the Caesar dressing. In a bowl or jar, combine 1/2 cup aioli, 1/4 cup Greek yogurt, 1 teaspoon fish sauce, 1 teaspoon miso paste, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1/2 cup grated parmesan, and black pepper. Mix vigorously with a fork to break up miso. If dressing is too thick, thin with a little water until desired consistency.
Step 5: Cook chorizo in a small pan over high heat until crispy, about 2 minutes. In a large bowl, combine shredded kale, sliced scallions, cooked chorizo, chopped chicken, and 1/3 cup grated parmesan.
Step 6: Remove crispy rice and chickpeas from oven. Add them to the bowl with the other salad ingredients. Pour in three-quarters of the dressing and toss to coat everything well. Serve with remaining dressing dolloped on top.

Tips & Variations

Use leftover rice chilled overnight for best crispiness in baked rice.
Swap kale for arugula or romaine for a different texture.
For a vegetarian version, omit chicken and chorizo and add roasted mushrooms or tofu.
Adjust paprika and smoked paprika amounts to control the smoky flavor intensity.
If you don’t have miso paste, increasing the Dijon mustard slightly will still give a nice tangy depth to the dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the crispy rice and chickpeas, salad is best eaten fresh for full crunch. Reheat the chicken separately if desired, and add fresh dressing to revive the salad before serving.

How to Serve

A light brown bowl filled with a fresh salad featuring chopped green kale leaves mixed with small pieces of white chicken, orange shredded carrots, and roasted golden chickpeas, all topped with a white creamy dressing that drizzles over the ingredients. A gold spoon sits in the bowl, partially buried in the salad. The bowl is set on a white marbled surface, with a small white bowl containing more roasted chickpeas nearby and a white vase with white flowers blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this salad?

Yes, long-grain rice is preferred for crispiness, but jasmine or basmati will also work well. Avoid sticky or sushi rice as it won’t crisp up properly.

What can I substitute for aioli in the dressing?

You can use mayonnaise as a simple substitute. For an egg-free option, try a plant-based mayo or your own garlic-flavored vegan aioli.