Thai Peanut Chicken Salad with Crispy Rice

This Thai Peanut Chicken Salad with Crispy Rice is one of those meals that has everything — fresh crunch, creamy peanut dressing, juicy chicken, buttery avocado, and the most addictive crispy rice on top. The combination of sweet, savory, tangy, and spicy flavors makes every single bite so good.

The viral crispy rice completely takes this salad to another level and gives it the perfect restaurant-style crunch. It’s high protein, packed with fresh ingredients, and filling enough to keep you satisfied while still feeling light and fresh.

I also love how customizable this recipe is depending on what you have in your fridge. You can swap the chicken for shrimp, salmon, tofu, or ground chicken. Add chopped peanuts or cashews for even more crunch, edamame for extra protein, or extra chili oil if you love spice. This salad is also delicious served over rice or noodles if you want an even heartier meal.

Why You’ll Love This Recipe

• Packed with protein and fresh ingredients
• The crispy rice adds the BEST crunch
• Sweet, savory, spicy, and tangy flavors in every bite
• Great for meal prep lunches or dinners
• Easily customizable with different proteins and veggies
• Tastes like a restaurant-quality salad at home

Storage Tips

Store the salad, dressing, and crispy rice separately for the best texture.

• Salad: Store in an airtight container in the refrigerator for up to 3–4 days
• Dressing: Store separately in the fridge for up to 5 days
• Crispy Rice: Keep at room temperature in a sealed container so it stays crunchy

When ready to eat, toss everything together and top with the crispy rice right before serving.

Easy Variations

• Swap chicken for shrimp, salmon, tofu, or ground chicken
• Add edamame for extra protein
• Top with chopped peanuts or cashews for extra crunch
• Add sliced jalapeños or extra chili oil for more spice
• Serve over rice or noodles for a heartier meal
• Add green onions, snap peas, or shredded lettuce for extra veggies

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! This recipe is perfect for meal prep. Just keep the crispy rice separate until serving so it stays crunchy.

How spicy is this salad?

It has a mild-medium heat level, but you can easily adjust the spice by adding more or less chili oil.

What type of rice works best?

Day-old jasmine rice crisps up best, but any cooked rice will work.

Can I air fry the crispy rice?

Absolutely. The air fryer works great and gets the rice extra crispy.

Can I use a different nut butter?

Yes! Almond butter or cashew butter both work well in the dressing.

Thai Peanut Chicken Salad with Crispy Rice

A high-protein Thai peanut chicken salad tossed in a creamy spicy peanut dressing and topped with addictive crispy rice for the perfect crunch in every bite.

Delicious

Author: vikys.kitchen Cooking Method: Air Fried, Oven Roasted, Stovetop Cuisine: Asian Courses: Dinner, Lunch, Main Dishes, Salads, Sauce Recipe Keys: F Fresh H Healthy P Protein

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Difficulty: Beginner Dietary:

H High Fiber H High Protein L Low Carb

Ingredients

Scale

1/2x 1x 2x 3x

Crispy Rice

• 3 cups cooked rice
• 1 ½ tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil

Spicy Peanut Butter Dressing

• ⅓ cup peanut butter
• 1 tbsp mayo
• 2 tbsp soy sauce
• 1 ½ tbsp rice vinegar
• Juice from 1 lime
• 1 tbsp honey
• 1 tsp sesame oil
• 2 garlic cloves, crushed
• 1 tsp chili oil
• Salt to taste
• Water to thin as needed

Thai Peanut Chicken Salad

• ½ red cabbage, sliced
• 2 medium carrots, shredded
• ½ English cucumber, chopped
• 4 cups cooked chicken tenderloin
• Salt, pepper, and garlic powder for seasoning chicken
• Avocado oil for cooking
• 1 small avocado, diced
• Fresh chopped cilantro

Instructions

Make the crispy rice

1. In a bowl, mix the cooked rice with soy sauce, rice vinegar, and chili oil until evenly coated. Spread the rice in a thin, even layer on a baking sheet or in an air fryer basket. Bake or air fry until golden and crispy, stirring halfway through for even crisping. Set aside to cool so it stays crunchy.

Make the spicy peanut butter dressing

1. In a bowl, whisk together peanut butter, mayo, soy sauce, rice vinegar, lime juice, honey, sesame oil, crushed garlic, chili oil, and salt. Mix until smooth and creamy. Add a little water as needed to thin it out until it reaches your desired consistency. Taste and adjust seasoning if needed.

Cook the chicken

1. Season chicken tenderloins with salt, pepper, and garlic powder. Cook in avocado oil over medium heat until fully cooked and lightly golden on the outside. Let rest briefly, then chop into bite-sized pieces.

Build the salad

1. In a large bowl, add red cabbage, shredded carrots, cucumber, cooked chicken, avocado, and fresh cilantro.

Add the dressing

1. Pour the peanut dressing over the salad and toss until everything is evenly coated.

Finish and serve

1. Top with crispy rice right before serving to keep it crunchy. Serve immediately and enjoy.

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