Chicken Caesar Crispy Rice Salad

There’s almost nothing better than a good Caesar salad! Use aromatic jasmine rice and make some delicious & crunchy crispy rice to use instead of croutons for a fun twist! The nutty crunch of the rice is so delicious with the creamy, fresh, garlicky Caesar salad.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @alexawhatsfordinner in partnership with thefeedfeed and USA Rice.

  • Servings
    4
  • Prep Time
    15 mins
  • Cook Time
    30 mins
  • Total Time
    45 mins

Ingredients

  • 1 cup uncooked U.S.-grown jasmine rice
  • Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tbsp anchovy paste
  • 1 tbsp Dijon mustard
  • 1 egg yolk
  • Juice of 1 lemon
  • 1 tsp Worcestershire sauce
  • Freshly grated Parmesan cheese
  • Romaine lettuce, finely chopped
  • Rotisserie chicken or other cooked chicken, shredded or cubed
  • Red pepper flakes, for serving

Directions

  • Heat oven to 425F and line a baking sheet with parchment paper.
  • Cook the U.S.-grown jasmine rice according to package instructions. Pour the cooked rice on the baking sheet and add a hearty drizzle of olive oil. Evenly coat the rice and spread it out into a very thin layer on the baking sheet. Bake for about 30 minutes, or until golden brown and crispy.
  • Meanwhile, make the Caesar dressing. Add the minced garlic to a bowl. Add in the anchovy paste, Dijon mustard, egg yolk, lemon, and Worcestershire sauce. Stir to mix, then drizzle in the olive oil while stirring, until a thick creamy dressing forms. Grate in some Parmesan cheese and mix.
  • Add the chopped romaine to a large salad bowl, plus the chicken pieces and the cooked crispy rice. Pour on the Caesar dressing and mix well. Top with more Parmesan cheese and red pepper flakes. Serve and enjoy!