When I first made this Chicken Caesar Crispy Rice Salad Recipe, I was blown away by how crunchy and flavorful it turned out. I’d been scrolling through viral salad ideas and decided to give this one a whirl — and wow, it did not disappoint!
It’s a fun twist on the classic Caesar salad I grew up loving, but with crispy rice and toasted chickpeas that bring incredible texture. I honestly couldn’t stop scooping spoonfuls into my mouth.
By the time I served it to friends, they were asking for the recipe! You can also enjoy similar Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe for a unique appetizer alongside this salad.
Ingredients
Here’s exactly what you’ll need to make this vibrant salad. I’ve added mini explanations and little pro tips to help you nail it!
For the crispy rice
- 2 cups cooked rice (or 2/3 cup uncooked long‑grain rice) – leftover rice works perfectly here.
- 1 tablespoon olive oil – helps the grains crisp up beautifully.
- 1 teaspoon paprika – adds depth and gentle warmth.
- 1/4 cup parmesan cheese, grated – fresh‑grated is key for richer flavor.
For the crispy chickpeas
- 14 oz/400 g can chickpeas, drained – rinsed and dried for best crunch.
- 1 tablespoon olive oil – coats the chickpeas so they roast evenly.
- 1 teaspoon smoked paprika – smoky spice really elevates these.
- 1/2 teaspoon salt – to season and enhance flavor.
For the creamy Caesar dressing
- 1/2 cup aioli or mayonnaise – gives a rich, creamy base.
- 1/4 cup plain Greek yogurt – adds tang and lightens it up a bit.
- 1 teaspoon fish sauce – easier than anchovies, super savory.
- 1 teaspoon Dijon mustard – classic Caesar zing.
- 1 teaspoon white miso paste – adds umami depth.
- 1 tablespoon lemon juice – bright citrus lift.
- 1/2 cup grated parmesan – creamy and cheesy.
- Black pepper – freshly cracked for aroma.
For the salad
- 2 cooked chicken breasts, chopped or shredded – rotisserie chicken works great.
- 5 oz/200 g kale, shredded (about 4 cups) – holds up to dressing better than lettuce.
- 1/3 cup parmesan cheese, grated – extra cheesy goodness.
- 2 oz/50 g chorizo, diced – smoky and savory; bacon is a fun alternative.
- 3 scallions (spring onions), finely sliced – adds brightness.
- Black pepper – to taste.
Note: Serves 4
The portions here are ideal for four generous servings. Increase ingredients proportionally if you’re feeding more!
Variations
Love customizing? Here are tasty twists for different diets and flavor profiles:
- Dairy‑free: Swap the parmesan, yogurt, and aioli for dairy‑free alternatives or extra tahini in the dressing.
- Low‑fat option: Use light mayo with more Greek yogurt and lemon juice to cut richness.
- Spicy kick: Add chili flakes to the rice or a drizzle of hot sauce.
- Vegetarian version: Skip the chicken and swap chorizo for crispy roasted tofu or extra smoky chickpeas.
- Extra crunch: Toss in toasted nuts like almonds or pepitas when serving.
Cooking Time
Here’s how long each part takes to make:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Oven tray – to bake the rice and chickpeas until crispy.
- Mixing bowl – for combining salad ingredients and dressing.
- Small pot with lid – for perfectly cooked rice (if making from scratch).
- Pan or skillet – to crisp chorizo or bacon.
- Measuring spoons & cups – to keep everything balanced.
How to Make Chicken Caesar Crispy Rice Salad Recipe?
Cook the Rice
First, if you’re cooking fresh rice, add 2/3 cup uncooked rice and 1 cup water to a small pot. Cover, bring to a simmer, then turn heat low for 12 minutes. Let it rest with the lid on another 10 minutes.
This gives you fluffy rice ready for crisping in the oven. For a protein-packed twist, consider pairing it with Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe to elevate your meal.
Make Crispy Rice
Preheat your oven to 400°F (200°C). Spread your cooled cooked rice on a lined baking tray. Drizzle with olive oil, sprinkle paprika and parmesan, then toss gently. Bake for 25–30 minutes until golden and crunchy — rotate the tray mid‑way so it crisps evenly.
Toast the Chickpeas
On a second lined tray, toss drained chickpeas with olive oil, paprika, and salt. Bake in the oven alongside the rice for about 15 minutes until crispy on the outside. These little bites add awesome texture to your salad.
Whip Up the Dressing
In a bowl or jar, combine aioli, Greek yogurt, fish sauce, miso, Dijon mustard, lemon juice, parmesan, and a good grind of black pepper. Mix well with a fork. Add a splash of water as needed to loosen the dressing to your liking.
Prep the Salad Ingredients
Heat a small skillet over medium‑high heat and cook diced chorizo until crispy. In a large bowl, add shredded kale, scallions, cooked chicken, crispy chorizo, and extra parmesan. This builds the hearty base of the salad.
Toss and Serve
Once the rice and chickpeas are done, add them to your salad bowl. Pour over about three‑quarters of the Caesar dressing, and toss everything until well coated. Dollop the rest of the dressing on top and dive in!
Additional Tips for Making this Recipe Better
Here’s what I’ve learned after making this salad a few times:
- I always make the rice a bit ahead so it cools and crisps much better.
- Don’t skip the kale — it stays crisp with dressing far better than lettuce.
- Check your oven early — rice and chickpeas can brown faster than you expect.
- Freshly grate the parmesan instead of pre‑grated for cleaner, richer flavor.
- Stir the dressing really well to break up miso paste chunks — it makes it smoother.
How to Serve Chicken Caesar Crispy Rice Salad Recipe?
This salad is great as a main meal or a big side. Serve it in a wide bowl so everyone sees all the colors and layers. I like adding extra parmesan shavings and a sprinkle of freshly cracked black pepper on top. For a pop of color, add a lemon wedge on the side — guests can squeeze extra zing!
Nutritional Information
Here’s a snapshot of the main nutrition values per serving:
- Calories: ~567 calories — a satisfying, nutrient‑dense salad.
- Protein: ~28.5 g — great for muscle fuel and fullness.
- Carbohydrates: ~46.5 g — from rice, chickpeas, and veggies.
- Fat: ~29.9 g — rich from dressing and cheese.
Make Ahead and Storage
Storing
You can store the salad (without dressing) in an airtight container in the fridge for up to four to five days. Keep crispy rice separate if you want to preserve crunch!
Freezing
I don’t recommend freezing the salad once dressed — the textures change. If freezing components, you can freeze cooked rice and cooked chicken separately for up to a month.
Reheating
Warm leftover rice and chickpeas in a hot oven for 5–8 minutes to re‑crisp before adding back to your salad. Just toss fresh greens and dressing after.
Why You’ll Love This Recipe?
Here’s what makes this recipe a winner:
- Crunch Meets Creaminess: Crispy rice and chickpeas contrast with a rich Caesar dressing for an incredible texture combo.
- Hearty and Filling: With chicken and kale, it’s satisfying enough for a main course.
- Meal‑Prep Friendly: Great to assemble ahead (just add crispy bits at the end).
- Customizable: Swap ingredients to suit diets (mix veggies, spice it up, go dairy‑free).
- Flavor Packed: Smoky chorizo and zesty dressing make this anything but boring.
If you make this Chicken Caesar Crispy Rice Salad, I guarantee it’ll become a staple in your kitchen too! Let me know how you customize it — I’d love to hear your twists! 🥗✨
Chicken Caesar Crispy Rice Salad Recipe
Ingredients
Method
- First, if you’re cooking fresh rice, add 2/3 cup uncooked rice and 1 cup water to a small pot. Cover, bring to a simmer, then turn heat low for 12 minutes. Let it rest with the lid on another 10 minutes. This gives you fluffy rice ready for crisping in the oven.
- Preheat your oven to 400°F (200°C). Spread your cooled cooked rice on a lined baking tray. Drizzle with olive oil, sprinkle paprika and parmesan, then toss gently. Bake for 25–30 minutes until golden and crunchy — rotate the tray mid‑way so it crisps evenly.
- On a second lined tray, toss drained chickpeas with olive oil, paprika, and salt. Bake in the oven alongside the rice for about 15 minutes until crispy on the outside. These little bites add awesome texture to your salad.
- In a bowl or jar, combine aioli, Greek yogurt, fish sauce, miso, Dijon mustard, lemon juice, parmesan, and a good grind of black pepper. Mix well with a fork. Add a splash of water as needed to loosen the dressing to your liking.
- Heat a small skillet over medium‑high heat and cook diced chorizo until crispy. In a large bowl, add shredded kale, scallions, cooked chicken, crispy chorizo, and extra parmesan. This builds the hearty base of the salad.
- Once the rice and chickpeas are done, add them to your salad bowl. Pour over about three‑quarters of the Caesar dressing, and toss everything until well coated. Dollop the rest of the dressing on top and dive in!
Notes
- I always make the rice a bit ahead so it cools and crisps much better.
- Don’t skip the kale — it stays crisp with dressing far better than lettuce.
- Check your oven early — rice and chickpeas can brown faster than you expect.
- Freshly grate the parmesan instead of pre‑grated for cleaner, richer flavor.
- Stir the dressing really well to break up miso paste chunks — it makes it smoother.
