Asian Chicken Salad with Crispy Rice

A Crunchy Twist on Asian Chicken Salad—Crispy Rice Magic!

Some recipes are born out of pure kitchen curiosity, and this Asian Chicken Salad with Crispy Rice is one of them! We wanted all the crunch of a classic salad—without the predictable croutons—so we got creative with crispy rice, perfectly golden and kissed with our Black Garlic Balsamic and Toasted Sesame Oil. The juicy marinated chicken? It soaks up layers of umami from our Black Garlic Tamari Barrel Aged Balsamic & Roasted Shallot Oil, while the vibrant mix of fresh veggies adds color and crunch. And that final touch? A dusting of Black Garlic Shiitake Seasoning for an irresistible depth of flavor. This salad isn’t just a meal—it’s an experience. Ready to taste the magic?

Ingredients:

Crispy Rice:

2 Cups Cooked Jasmine Rice - Left overs are great! You can use any rice really, I just prefer the floral flavors of the Jasmine Rice. MUST BE COLD

1 TBS Toasted Sesame Oil

3 TBS Black Garlic Tamari Barrel Age Balsamic

1 tsp Black Garlic Shiitake Rub

Chicken:

2 Chicken Breast

1/4 Cup Black Garlic Tamari

1/4 Cup + 1 TBS Roasted Shallot Oil

1 TBS Black Garlic Shiitake Rub

3 TBS Water

1 TBS, Garlic, minced

1/2 Cup Chicken Broth

Salad:

1 English Cucumber, sliced thin

3 Green Onions, sliced thin both green and white parts

1 Red Bell Pepper, Diced

1 Bag of Cabbage

1/2 Red Cabbage, thinly sliced

1 Bunch of Cilantro, chopped

1/2 Cup Sliced Almonds, Toasted

1 Carrot, Shredded

Dressing:

5 TBS Black Garlic Tamari Balsamic

1/4 Cup Roasted Shallot Oil

1 TBS Peanut Butter

1 tsp fresh ginger, minced

1clove garlic, minced

Instructions:

Marinade the chicken, mix together the oil, vinegar, seasoning, water and garlic. In a dish or bag put your chicken in and let marinade for at least 2 hours and up to 8.
Set your oven to 400 and line a baking sheet with parchment paper.
Put rice in a medium mixing bowl. Mix together the rice sauce in a measuring cup and pour evenly over the rice tossing to coat.
Dump the rice onto your prepared baking sheet and make as flat as possible. Bake for 40-45 min tossing half way through. Set aside to cool. While rice is cooking, cook your chicken and prep your salad.
Heat 1 TBS Roasted Shallot Oil in a large skillet on medium heat and drained chicken breast in the pan. Cook for 5 minutes flip chicken.
Add broth and cover for 7-10 min, leave the chicken alone while it poaches in the broth. Check at 7 min with a thermometer you are looking for a doneness of 165.
Let rest for 5 min and you can shred the chicken into the sizes you like. We LOVE using our kitchen and paddle attachment. It works like a champ and delivers the perfect shred for chicken!
While the chicken is cooking prep your salad ingredients and place in a big salad bowl - top with the chicken when ready.
In a small blender put all of your dressing ingredients and mix well. Toss the dressing in with your salad and top with almonds, crispy rice and enjoy!