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Chicken Caesar Crispy Rice Salad Recipe

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★★★★★

4.4 from 117 reviews

This Chicken Caesar Crispy Rice Salad is a delicious fusion of crispy baked rice, crunchy seasoned chickpeas, tender chicken, and fresh kale tossed in a creamy, tangy Caesar dressing with a flavorful kick from chorizo. The crispy textures paired with savory and cheesy notes make for a unique and satisfying salad that works perfectly as a fulfilling lunch or light dinner.

Ingredients

Scale

Rice and Seasoning

  • 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

Crispy Chickpeas

  • 14oz/400g can of chickpeas, drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

Caesar Dressing

  • 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

Salad Ingredients

  • 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

Instructions

  1. Cook the Rice: If not using leftover rice, add 2/3 cup uncooked long-grain rice and 1 cup of water to a small pot with a lid. Bring to a boil over high heat until bubbles form on top. Cover with the lid, reduce heat to low and cook for 12 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff the rice with a fork, spread it evenly on a parchment-lined tray, and chill in the fridge for at least 10 minutes.
  2. Prepare the Cheesy Crispy Rice: Preheat the oven to 400°F (200°C). Spread the chilled or leftover rice on a parchment-lined oven tray. Drizzle with 1 tablespoon olive oil, sprinkle 1 teaspoon paprika and 1/4 cup grated parmesan cheese. Mix to evenly coat and spread into a thin layer. Bake for 25-30 minutes until browned and crispy, checking at 15 and 20 minutes to rotate the tray and prevent burning.
  3. Make Crispy Chickpeas: On a separate parchment-lined tray, spread drained chickpeas. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Bake in the oven for 15 minutes until golden and crispy on the outside.
  4. Mix Caesar Dressing: In a bowl or jar, combine 1/2 cup aioli, 1/4 cup Greek yogurt, 1 teaspoon fish sauce, 1 teaspoon white miso paste, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1/2 cup grated parmesan, and a good grind of black pepper. Use a fork to thoroughly mix and break down the miso paste. If too thick, add a little water to loosen the dressing.
  5. Cook Chorizo and Prepare Salad Base: Heat a small pan over high heat and cook diced chorizo until crispy, about 2 minutes. In a large mixing or serving bowl, combine shredded kale, sliced scallions, cooked chicken, cooked chorizo, and 1/3 cup grated parmesan cheese.
  6. Assemble the Salad: Remove crispy rice and chickpeas from the oven and add to the salad bowl with other ingredients. Pour three-quarters of the Caesar dressing over and toss well to coat everything evenly. Dollop the remaining dressing on top and season with black pepper to taste. Serve immediately for best crispiness.

Notes

  • Use leftover rice chilled overnight for the best crispy texture in the baked rice.
  • Keep a close eye on the rice while baking, as oven temperatures vary and rice can burn quickly if not rotated.
  • For an egg-free dressing option, use egg-free garlic aioli.
  • Adjust the thickness of the Caesar dressing with a splash of water if needed.
  • Feel free to swap chicken breasts for cooked turkey or tofu for a variation.
  • This salad is best served immediately to enjoy the full crispiness of the rice and chickpeas.

Keywords: Chicken Caesar Salad, Crispy Rice Salad, Crispy Chickpeas, Kale Salad, Chorizo Salad, Baked Rice, Caesar Dressing

Find it online: https://annakocht.com/chicken-caesar-crispy-rice-salad-recipe/