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Chicken Caesar Crispy Rice Salad Recipe
Ash Tyrrell

Chicken Caesar Crispy Rice Salad Recipe

When I first made this Chicken Caesar Crispy Rice Salad, 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
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.