This Crispy Rice Cucumber Salad is the perfect balance of crunchy, fresh, creamy, and spicy. Golden baked crispy rice, cool cucumbers, tender chicken, and a creamy sweet chili dressing come together for a satisfying, high-protein meal that’s ideal for lunch, dinner, or meal prep.
If you’re searching for a crispy rice salad, cucumber crunch salad, or a viral-style rice bowl recipe, this one delivers on texture and flavor.
Why You’ll Love This Crispy Rice Salad
- Crispy baked rice for maximum crunch
- High-protein with chicken and edamame
- Fresh, cooling cucumbers balance the heat
- Creamy sweet chili dressing ties everything together
- Great for meal prep or quick dinners
Ingredients for Crispy Rice Cucumber Salad
Crispy Rice & Salad
- 1 serving cooked jasmine rice
- 3 tsp soy sauce
- 1 tbsp chili crisp oil
- 1 tbsp sesame oil
- 1–2 large cucumbers, thinly sliced
- 1 cup shelled edamame
- 1 bunch green onions, sliced
- 1 lb chicken tenderloins
- Salt and pepper, to taste
- Toasted sesame seeds, for garnish
- Sriracha, for serving
Creamy Sweet Chili Dressing
- ¼ cup non-fat plain Greek yogurt
- ¼ cup low-fat mayonnaise
- 50 ml sweet chili sauce
- ½ tsp paprika
- Splash of water, as needed
How to Make Crispy Rice Cucumber Salad
1. Cook the Chicken
Season chicken tenderloins with salt and pepper. Air fry at 375°F for 12–15 minutes, or until fully cooked. Dice into bite-sized pieces and let cool.
2. Bake the Crispy Rice
Preheat oven to 390°F and line a baking sheet with parchment paper.
Spread cooked jasmine rice evenly on the tray. Add soy sauce, sesame oil, and chili crisp oil, mixing until coated. Press into an even layer.
Bake for 30 minutes, tossing halfway through, until the rice is golden and crispy. Set aside to cool.
3. Assemble the Salad
In a large bowl, combine sliced cucumbers, edamame, green onions, diced chicken, and crispy rice.
4. Make the Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, sweet chili sauce, paprika, and a splash of water until smooth and pourable.
5. Toss and Serve
Pour dressing over the salad and toss to combine. Top with toasted sesame seeds and drizzle with sriracha to taste.
Tips for the Best Crispy Rice Salad
- Let rice cool before adding to keep it crunchy
- Slice cucumbers thin for the best texture
- Make it spicier with extra chili crisp or sriracha
- Meal prep tip: Store dressing separately until ready to eat
Frequently Asked Questions
Can I make crispy rice ahead of time?
Yes. Store cooled crispy rice in an airtight container for up to 2 days.
Can I make this salad vegetarian?
Absolutely. Skip the chicken and add extra edamame or crispy tofu.
Is crispy rice salad served warm or cold?
It’s best served slightly warm or room temperature for maximum crunch.
Final Thoughts
This crispy rice cucumber salad with sweet chili chicken is refreshing, crunchy, and incredibly satisfying. With bold flavors and layered textures, it’s a recipe you’ll want to keep in your weekly rotation.
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