Crispy Rice Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant bowl combining crispy sheet-pan rice with roasted chicken and vegetables, topped with a sweet-salty-savory peanut sauce. The mix of textures and flavors makes it an easy, special weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked rice*
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
- Juice of 2 medium limes (¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoon pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane)
- 1 (12-ounce) package coleslaw mix with red cabbage and carrots
- 2 cups cooked shredded chicken
- 1 cup shelled edamame beans (thawed if frozen)
- 1 avocado, peeled, pitted, and diced
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions (white/light green and dark green parts separated)
- ¼ cup chopped roasted peanuts (omit for nut free)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 432mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 558mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.