Seems like the buzz word this year is PROTEIN, so this Spicy Chicken and Rice Salad totally fits the bill! It’s got a whole shredded rotisserie chicken and some added spice from chili crunch to rev up that metabolism! Perfect for your weekly meal prep!
Hey there folks!
I guess I’ve been living under a rock, because I totally missed the viral Costco scallion chicken salald with rice. Have you guys heard of it?
I was on Facebook or Instagram, can’t remember which, and I came across Arash from ShredHappens who was sharing it. I was totally intrigued. I haven’t been living under a rock when it comes to the buzz word “protein” though. It seems like that’s all I’ve been hearing about. Protein this, protein that.
I know it’s super important for all of us to get our protein in everyday, but even more so for women my age, so when I saw that this salad contained one whole shredded rotisserie chicken I was in. I shared it today with just some jasmine rice because I had it on hand, but to pack in even more protein you can make this with some quinoa, farro or brown rice.
Why You’ll Love this Recipe
This is the PERFECT recipe for your weekly meal prep.
It’s so incredibly simple to make. It literally takes no time at all. Cook your rice and then get to shredding and chopping. It couldn’t be easier.
And above all, this salad is good for you! Helps you get in your protein for the day and it’s delicious!
Ingredients You’ll Need
- rotisserie chicken
- rice (I used jasmine)
- Persian cucumber
- green onions
- chili crunch
- low-sodium soy sauce
- toasted sesame seeds
- fresh cilantro (optional)
The viral recipe says to toss everything back in your rotisserie chicken bag, but the germaphobe in me is saying let’s grab a bowl or platter instead.
Step-By-Step Instructions
The first step will be to cook your rice according to the package directions and then set aside. You will need two cups of cooked rice for the recipe.
The second step is to shred the entire rotisserie chicken and add to a large bowl or platter with your chopped cucumber and green onions and cooked rice.
The third step is to add your chili crunch, low-sodium soy sauce and your toasted seasame seeds and toss until everything is well coated. Taste test and if you think if you’d like it spicier, add more chili crunch.
That’s it folks. Easy, right?
I love having a container of this in my fridge for the week. Instead of grabbing a sugary or carb-loaded snack, I just grab a few fork fulls of this and I’m totally satisfied.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Spicy Chicken Salad with Rice
As I mentioned, I used jasmine rice because I had it on hand, but feel free to substitute brown rice, farro or quinoa for more protein if you’d prefer.
Arash’s recipe called for two tablespoons of soy sauce. I used low-sodium soy sauce and I used 3-4 tablespoons. I also used a few more green onions and only one Persian cucumber.
I used Momofuku Chili Crunch.
The toasted sesame seeds I used are by McCormick in your spice aisle at your local market.
More Delicious Healthy Salads to Enjoy
Spicy Chicken and Rice Salad
Print Recipe Pin RecipeIngredients
- 1 whole rotisserie chicken, shredded and then chopped
- 1 whole Persian cucumber, sliced into 1/4-inch thick rounds and then finely chopped
- 6-8 green onions, white and green parts, sliced
- 2 cups cooked white rice
- 3-4 Tbsp. low-sodium soy sauce
- 2 Tbsp. chili crunch
- 2 Tbsp. toasted sesame seeds
- 1-2 Tbsp. fresh cilantro, finely chopped, if desired
Instructions
- Shred the entire rotisserie chicken and add to a large bowl or platter with your chopped cucumber and green onions and cooked rice.
- Add your low-sodium soy sauce, chili crunch, toasted seasame seeds and chopped cilantro, if desired, and toss until everything is well coated. Taste test and if you think if you'd like it spicier, add more chili crunch.
Notes
Recipe inspired by Arash from ShredHappens
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