Satay Crispy Rice Salad
Golden pan-crisped rice and cooked chicken tossed with crunchy greens and a lime-peanut dressing.
Ingredients
Main Ingredients
- 2 cups cooked rice chilled
- 1 lb boneless, skinless chicken breast thinly sliced
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 cup mixed crunchy greens lettuce, cucumber, and bell pepper, chopped
- Salt and pepper to taste
- neutral cooking oil as needed for both skillets
As Needed
- water as needed to thin the dressing
Instructions
Method
- Break up the chilled cooked rice. Whisk peanut butter, soy sauce, sesame oil, and lime juice; add water as needed until pourable and season to taste.
- Heat a light coating of cooking oil in a wide nonstick skillet over medium heat. Spread the rice thinly and cook for about 15–20 minutes, turning sections after the underside browns, until golden with crisp patches.
- Meanwhile, heat a fresh light coating of cooking oil in a second skillet over medium heat. Cook the sliced chicken with salt and pepper for about 5–7 minutes, turning, until golden and 165°F in the thickest pieces.
- Cool the rice and chicken briefly until warm, then toss with the crunchy greens and dressing. Divide into four light portions and serve immediately.
Notes
- Refrigerate promptly at 40°F or below; use within 2 days.
- Reheat cooked leftovers to 165°F.
- Store rice, chicken, greens, and dressing separately; count storage from the oldest cooked component.