Helpful Tips
Storage
- Store components separately if you’re prepping ahead — the crispy rice will go soft once dressed.
- Cooked chicken keeps in the fridge for up to 3 days in an airtight container.
- Crispy rice can be re-crisped in an air fryer or hot oven for 5 minutes.
- Dressing keeps in the fridge for up to 4 days — give it a stir before using.
- Not suitable for freezing once assembled.
Substitutions
- Satay sauce: Any good-quality peanut satay sauce works. Smooth peanut butter blended with a little soy sauce, lime, and coconut milk is a solid homemade swap.
- Chicken thighs: Chicken breast works but reduce cook time to 3–4 minutes per side and watch carefully to avoid drying out.
- Coconut milk: Light coconut milk works fine — the dressing will be slightly thinner but still flavourful.
- Baby spinach: Wombok (Napa cabbage) or shredded cos lettuce hold up better if you’re dressing the whole salad in advance.
- Chilli oil in the rice: Leave it out if you’re cooking for kids or spice-averse eaters — the rice will still crisp well without it.
Serving Suggestions
This is a complete meal on its own.
Ingredients
For the crispy rice:
- 2 x 250g pouches microwave jasmine rice
- 1½ tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp chilli oil
For the satay chicken:
- 500g boneless, skinless chicken thighs
- 3 tbsp satay sauce (I use Yeo’s, not sponsored just delicious)
- Pinch of salt
For the satay dressing:
- 4 tbsp satay sauce
- 200ml coconut milk
- 1 tbsp lime juice
- Warm water, to loosen if needed
For the salad:
- 200g frozen edamame, thawed
- 1 large Lebanese cucumber, halved lengthways, seeds scraped, sliced on the diagonal
- 100g baby spinach, roughly chopped
- 3 spring onions, finely sliced
- 30g roasted peanuts, roughly crushed
- 1 tbsp sesame seeds
- Small handful of coriander leaves
- Lime wedges, to serve
- 1 ripe avocado, diced
Directions
- Coat the chicken thighs in the satay sauce, season with a pinch of salt, and set aside for at least 10 minutes while you prep everything else.
- Whisk together the satay sauce, coconut milk, and lime juice until smooth and creamy. Taste and adjust — loosen with a splash of warm water if it’s too thick to pour. Set aside.
- Preheat your oven to 220°C fan-forced. Tip the rice onto a large lined baking tray and spread it out in a thin, even layer. Leave it to sit uncovered for 5–10 minutes to dry out slightly.
- Drizzle the sesame oil, chilli oil, and soy sauce over the rice and toss to coat. Spread back out into an even layer and bake for 25–30 minutes, tossing once halfway, until golden and crisp. Keep a close eye in the last 5 minutes — it can catch quickly. Set aside to cool slightly.
- While the rice is baking, shake any excess marinade off the chicken thighs. Heat a large frying pan over medium-high heat and cook the chicken for 5–6 minutes per side until deeply caramelised and cooked through. Rest for 5 minutes, then slice.
- Arrange the spinach, cucumber, avocado, edamame, and spring onion across a large serving platter. Pile the crispy rice on top, then lay the sliced chicken over everything.
- Drizzle generously with the satay dressing. Finish with crushed peanuts, sesame seeds, and coriander. Serve with lime wedges and extra dressing on the side.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Protein | 42 g |
| Carbohydrates | 52 g |
| Fat | 32 g |
| Fibre | 7 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
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