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–+ servings
Southern Style Chicken and Crispy Rice Salad

Southern Style Chicken and Crispy Rice Salad for a Comfort Boost

This Southern Style Chicken and Crispy Rice Salad offers a delightful twist with 37g of protein per serving, combining comfort and nutrition.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 800 g boneless, skinless chicken breasts Ensure even thickness for consistent cooking.
  • 1 tbsp smoked paprika Swap with regular paprika for a milder taste.
  • 1.5 tsp garlic powder Fresh garlic can offer a more robust aroma.
  • 1 tsp onion powder May be omitted if a cleaner flavor is preferred.
  • 0.25 tsp chilli flakes Adjust the amount based on your spice preference.
  • 1.5 tsp dried thyme Oregano works as a nice alternative.
  • 2 tbsp extra virgin olive oil Avocado oil makes a great substitute.
  • Sea salt and black pepper Adjust to your liking.
For the Salad
  • 2 cups precooked jasmine or white rice Brown rice can enrich the salad with fiber.
  • 4 cups coleslaw mix Homemade or store-bought versions work beautifully.
  • 1 cup cooked black beans Kidney or pinto beans are excellent substitutes.
  • 2 pieces Asian/green shallots Green onions can serve as a lovely replacement.
  • Lemon or lime wedges for serving Serve them on the side for an extra tang.
For the Dressing
  • 0.5 cup Greek yoghurt Dairy-free yogurt can cater to vegan diets.
  • 2 tbsp water Used to achieve the perfect dressing consistency.
  • 1 tbsp lime or lemon juice Adjust the quantity to your preference.
  • pinch chilli flakes Optional for an extra kick of heat.
  • 0.5-1 tsp smoked paprika Tailor it to your taste.
  • 0.25 tsp cumin Can be omitted for a cleaner flavor.

Equipment

  • Medium Bowl
  • Large mixing bowl
  • Baking Tray
  • Plastic wrap

Method
 

Marinate and Prepare
  1. In a medium bowl, combine smoked paprika, garlic powder, onion powder, chilli flakes, thyme, sea salt, and black pepper. Toss in two tablespoons of olive oil and refrigerate for at least 2 hours or overnight.
  2. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
  3. In a large mixing bowl, combine the precooked jasmine rice with remaining olive oil, sea salt, black pepper, and chilli flakes. Spread evenly on baking tray.
  4. Bake in the preheated oven for 20 minutes, stirring halfway through.
  5. Add the marinated chicken to the oven and bake both the chicken and rice for an additional 18-20 minutes or until chicken reaches 75°C (165°F).
  6. Remove the chicken from the oven and cover with foil. Allow it to rest for 10 minutes.
Mix and Assemble
  1. In a separate bowl, whisk together the Greek yogurt, water, lime juice, smoked paprika, cumin, and a pinch of chilli flakes.
  2. In another bowl, mix coleslaw, black beans, and diced shallots. Pour dressing over and toss to coat.
  3. Slice the rested chicken and add to the salad mixture along with the crispy rice. Toss gently and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 37gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 720mgPotassium: 450mgFiber: 7gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Dress the salad right before serving.

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