Chicken Satay Crispy Rice Salad Bowls
A delightful blend of juicy chicken, crispy rice, and fresh vegetables topped with creamy peanut sauce, perfect for any meal.
Ingredients
For the Chicken and Sauce
- 1 pound Chicken breast Thinly sliced for better absorption of flavors.
- 1/2 cup Peanut sauce Store-bought or homemade.
For the Salad
- 2 cups Crispy rice Cooked and cooled.
- 1 cup Cucumber, diced
- 1 cup Carrots, shredded
- 1 cup Bell pepper, sliced Feel free to add other vegetables you enjoy.
- 1/2 cup Green onions, chopped
- 1/4 cup Cilantro, chopped
- 1 each Lime wedges For serving.
- to taste Salt and pepper
Instructions
Preparation
- Marinate the chicken breast in peanut sauce for 30 minutes.
- After marinating, grill or pan-fry the chicken until it is cooked through.
Assembly
- In a bowl, combine the crispy rice, cucumber, carrots, bell pepper, green onions, and cilantro.
- Slice the cooked chicken and place it on top of the salad mixture.
Serving
- Serve with lime wedges and additional peanut sauce if desired.
Notes
Keep chicken and salad mixture in separate containers if stored to maintain the texture of the crispy rice. Can be refrigerated for up to three days. Reheat chicken before combining with salad for serving.