Bang Bang Chicken Crispy Rice Salad

Bang bang chicken crispy rice salad features golden crispy rice, tender chicken, and a sweet-spicy bang bang dressing. Every bite has the perfect contrast of crunchy rice, juicy chicken, crisp veggies, and creamy dressing that makes it impossible to stop eating.

Info and tips for bang bang crispy rice salad

When making crispy rice it is best to use day old rice, since it will dry out faster giving you a better crunch. Fresh rice will still work though, it might just take a tad longer. Make sure your rice is spread out in an even layer as overcrowding will create steam instead of crisp.

This meal is great for weekly prep. Just store the dressing and rice separately, then assemble when ready to eat so everything stays crispy. I like to use frozen chicken tenders to keep this recipe simple and time friendly, but you can add grilled chicken instead if desired! I also quickly pickled the red onion for this recipe which adds a bit of punch. All you have to do is put the sliced onion in a bit of vinegar and sugar while you wait for your rice to bake!

Equipment

This is the Acacia Bowl I used for this salad.

Ingredients for bang bang chicken crispy rice salad

• 1 cup uncooked rice
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 5 chicken tenders
• 3 baby cucumbers
• 1 medium carrot, julienned
• ½ red onion (pickled or regular)
• 1 avocado
• ¼ cup cilantro
• ¼ cup mayo
• ¼ cup greek yogurt
• ¼ cup sweet chili sauce
• 1 tbsp sriracha (skip if you’re spice sensitive)
• 1 lime juiced
• sesame seeds (for topping)

Instructions

1. Begin by cooking your rice. Once cooled spread on a parchment lined baking sheet and add the oil, soy sauce, and chili crisp. Mix well and bake at 425 F for 30-45 minutes, flipping halfway until crispy to your liking.
2. Meanwhile add the chicken tenders to another baking sheet and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.
3. Slice the cucumbers, julien the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add to a large salad bowl.
4. Make the dressing by mixing the mayo, greek yogurt, sweet chili sauce, sriracha, and lime juice.
5. Add the sliced chicken to the bowl along with the crispy rice. Pour in the dressing, toss, and top with sesame seeds. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Air Fryer Thai Chicken Skewers
• Bang Bang Shrimp Tostadas
• Bang Bang Chicken Bites

Print Recipe

Bang Bang Chicken Crispy Rice Salad

(1,172 votes, average: 3.74 out of 5)

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Nutritious

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Bang bang chicken crispy rice salad features golden crispy rice, tender chicken, and a sweet-spicy bang bang dressing.

Ingredients

• 1 cup uncooked rice
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 5 chicken tenders
• 3 baby cucumbers
• 1 medium carrot, julienned
• ½ red onion (pickled or regular)
• 1 avocado
• ¼ cup cilantro
• ¼ cup mayo
• ¼ cup greek yogurt
• ¼ cup sweet chili sauce
• 1 tbsp sriracha (skip if you're spice sensitive)
• 1 lime juiced
• sesame seeds (for topping)

Instructions

1

Begin by cooking your rice. Once cooled spread on a parchment lined baking sheet and add the oil, soy sauce, and chili crisp. Mix well and bake at 425 F for 30-45 minutes, flipping halfway until crispy to your liking.

2

Meanwhile add the chicken tenders to another baking sheet and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.

3

Slice the cucumbers, julien the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add to a large salad bowl.

4

Make the dressing by mixing the mayo, greek yogurt, sweet chili sauce, sriracha, and lime juice.

5

Add the sliced chicken to the bowl along with the crispy rice. Pour in the dressing, toss, and top with sesame seeds. Enjoy!