Crispy Rice Chicken Caesar Salad Recipe

After tossing with dressing the rice will soften over time. For everyday meals this is fine, but for entertaining mix the crispy rice into the salad at the last minute to keep the best texture.

If the kale is finely shredded, massaging isn’t necessary. It will soften enough when mixed with the dressing and other ingredients.

The viral crispy rice salad gets a Caesar-inspired makeover with juicy chicken, smoky chickpeas, shredded kale, parmesan-laced crispy rice and a creamy Caesar dressing. Packed with protein, this one is great for meal prep and entertaining.

Ingredients

For the crispy rice –

• 2 cups cooked rice (or about 2/3 cup uncooked long-grain rice)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/4 cup grated parmesan

For the crispy chickpeas –

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

For the dressing –

• 1/2 cup aioli or mayonnaise
• 1/4 cup plain Greek yogurt
• 1 teaspoon fish sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon white miso paste (optional)
• 1 tablespoon lemon juice
• 1/2 cup grated parmesan
• Black pepper

For the salad –

• 2 cooked chicken breasts, chopped or shredded
• 200g (about 5oz) shredded kale (roughly 4 cups)
• 1/3 cup grated parmesan
• 50g (about 2oz) chorizo, diced (or bacon)
• 3 scallions, finely sliced
• Black pepper

Instructions

1. Cook the rice (skip if using leftover). For fresh rice, add 2/3 cup long-grain rice and 1 cup water to a small pot. Bring to a simmer, cover, reduce heat to low and cook for 12 minutes. Remove from heat and keep covered for 10 minutes, then fluff with a fork. Spread on a parchment-lined tray and chill for at least 10 minutes.
2. Make the cheesy crispy rice. Preheat oven to 400°F (200°C). Toss cooled or leftover rice with 1 tablespoon olive oil, 1 teaspoon paprika and 1/4 cup grated parmesan. Spread in a thin layer on a tray and bake 25–30 minutes until golden and crisp, checking at 15 and 20 minutes to prevent burning.
3. Roast the chickpeas. On a separate parchment-lined tray toss drained chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/2 teaspoon salt. Roast for about 15 minutes until golden and slightly crispy.
4. Make the dressing. Whisk together 1/2 cup aioli, 1/4 cup Greek yogurt, 1 teaspoon fish sauce, 1 teaspoon miso (optional), 1 teaspoon Dijon, 1 tablespoon lemon juice, 1/2 cup grated parmesan and plenty of black pepper. Thin with a little water if needed.
5. Prep the salad. Fry diced chorizo or bacon in a small pan until crisp. In a large bowl combine shredded kale, sliced scallions, cooked chicken, cooked chorizo and 1/3 cup grated parmesan.
6. Assemble. Add the crispy rice and chickpeas to the bowl. Pour over about three-quarters of the dressing and toss to coat. Serve with the remaining dressing on the side.

Prep ahead: Once dressed the rice will soften and lose some crunch. For best texture when entertaining, add the crispy rice just before serving. The dressing keeps in the fridge for a couple of days; once mixed the salad will keep 4–5 days refrigerated.

Ingredient swaps: Use bacon instead of chorizo, or omit the cured meat. Shredded kale holds up well, but romaine or another crunchy lettuce can be used if you plan to serve the salad promptly.