Crispy Rice Salad with Chicken and Edamame
60 min · 2 servings · 599 kcal/serving
Crispy Rice Salad with Chicken and Edamame – at a glance
Crispy Rice Salad with Chicken and Edamame is a high-protein Fitaily recipe for 2 servings (lunch). You can make it in about 60 minutes. One serving has about 599 kcal, 62.4 g protein, 35.5 g carbs, 24.5 g fat.
A crispy salad with rice, chicken, avocado, cucumber, and edamame, topped with a creamy dressing made from mayonnaise and rice vinegar.
Nutrition per serving
| Calories | 599 kcal |
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| Protein | 62.4 g |
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| Carbs | 35.5 g |
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| Fat | 24.5 g |
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We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: gluten-free, high-protein. Meal: lunch. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: soja. This is automatic word matching, not an allergen certificate.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 100 g cooked rice
- 300 g chicken breast
- 300 g field-grown cucumbers
- 150 g avocado
- 200 g edamame
- 1 łyżka soy sauce
- 1 łyżka chili paste
- 3 łyżka olive oil
- 0.5 łyżeczka salt
- 0.5 łyżeczka smoked paprika
- 0.5 łyżeczka minced garlic
- 2 łyżka mayonnaise
- 1 łyżka rice vinegar
- 2 łyżeczka soy sauce
Preparation
- Dice the chicken, then add olive oil, salt, smoked paprika, and minced garlic. Mix thoroughly and let it marinate in the refrigerator for 1–2 hours.
- Next, fry the chicken in a well-heated skillet until golden brown.
- Add a tablespoon of soy sauce and some chili paste to the cooked rice. Stir, spread in a thin layer on a baking sheet lined with parchment paper, and bake for about 40 minutes at 180°C, until the rice is golden and crispy (stir halfway through baking). Let it cool slightly after baking.
- Slice the cucumbers and avocado, and cook the edamame according to the package directions.
- Place all the ingredients in a large bowl: add the fried chicken and the cooled, crispy rice.
- In a bowl, mix the mayonnaise with the rice vinegar and soy sauce, pour the prepared dressing over the salad, and toss everything together thoroughly.
Frequently asked questions
How many calories and protein are in one serving of Crispy Rice Salad with Chicken and Edamame?
One serving has about 599 kcal, 62.4 g protein, 35.5 g carbs, 24.5 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Crispy Rice Salad with Chicken and Edamame gluten-free?
The recipe is tagged gluten-free. Always check the labels of specific products, especially pasta, sauces and breading.