This salad is everything I want in a summer meal crispy, juicy, fresh, and packed with flavor. It’s like a BBQ chicken salad and a crunchy rice bowl had a delicious baby! My favorite part? That spicy BBQ ranch dressing made with cottage cheese for extra protein. Oh and the crispy rice! I could eat it by the handful. I used a whole rotisserie chicken to keep things simple and protein-packed. And the mix of colorful veggies, black beans, and sweet corn gives this salad tons of texture and freshness. Whether you’re meal prepping or just want something exciting for dinner, this salad hits all the right notes!
Method
Make the Crispy Rice
Bbq chicken crispy rice salad start, preheat your oven to 400°F and line a baking sheet with parchment paper this helps prevent sticking and makes cleanup easy. In a bowl, take your 2 cups of cooked and cooled jasmine rice and mix it well with 1 tablespoon of sesame oil and 2 tablespoons of BBQ sauce. The rice should be coated but not overly wet. Spread the seasoned rice evenly across the parchment-lined baking sheet, making sure it’s in a thin, flat layer so it can crisp up properly. Bake it for about 30 to 35 minutes, giving it a good toss halfway through to help it brown evenly. Keep an eye on it during the last 10 minutes to prevent burning. When it’s golden and crispy, take it out of the oven, let it cool completely, and then gently break it into bite-sized pieces. You’ll want to snack on them immediately, but save them for the salad they add the perfect crunch.
Prep the Chicken
While the rice is in the oven, it’s the perfect time to prepare the chicken. Take a store-bought rotisserie chicken and remove all the bones and skin. Shred the meat into bite-sized pieces using your hands or two forks. Place the shredded chicken in a mixing bowl and toss it with 1/4 cup of your favorite BBQ sauce until it’s evenly coated. Set it aside while you prepare the rest of the salad.
Make the Dressing
Next up is the spicy BBQ ranch dressing, which brings the whole salad together. Add 1 1/2 cups of cottage cheese, 1/3 cup of BBQ sauce, 3 tablespoons of olive oil, and 3 tablespoons of ranch seasoning into a blender. Blend everything on high for about 1 minute until the dressing is smooth and creamy. If the texture is too thick, add a splash of water and blend again until you reach your desired consistency. Taste it and adjust if needed more BBQ sauce for tang, a pinch of salt if it needs it, or a little extra ranch seasoning if you want more herby flavor.
Build the Salad
Now it’s time to assemble all the fresh components. Chop 2 heads of romaine lettuce, 2 Persian cucumbers, 1 cup of baby tomatoes, and a bunch of green onions. Add all of these to a large salad bowl, along with 1 cup of defrosted fire-roasted corn, 1 cup of rinsed and drained black beans, and 1/3 cup of pickled red onions if you’re using them (they add a bright, tangy pop!). Give everything a light toss so the ingredients are evenly distributed.
Finish and Serve
Once your base is ready, add the BBQ chicken and crispy rice on top. Pour the spicy BBQ ranch dressing over everything, or serve it on the side if you prefer. Toss gently to combine, being careful not to crush the crispy rice too much you want to keep that crunch! Serve it up fresh, and enjoy every layer of flavor and texture in this bold, protein-packed salad.
Necessary Tools
- Baking sheet + parchment paper
- Blender
- Large salad bowl
- Knife and cutting board
- Mixing spoon or tongs
- Measuring cups and spoons
BBQ Chicken Crispy Rice Salad (with High Protein Spicy BBQ Ranch)
Cuisine: AmericanDifficulty: Easy4
servings25
minutes35
minutes1
hourIngredients
Crispy Rice
2 cups cooked jasmine rice, cooled
1 tablespoon sesame oil
2 tablespoons BBQ sauce (I used @momofukugoods)
BBQ Chicken
1 rotisserie chicken, deboned and shredded
1/4 cup BBQ sauce
Salad Basez
2 heads romaine lettuce, chopped
2 Persian cucumbers, chopped
1 cup baby tomatoes, halved
1 bunch green onions, chopped
1 cup corn (I used frozen fire-roasted corn, defrosted)
1 cup canned black beans, rinsed and drained
1/3 cup pickled red onions (optional but tasty!)
Spicy BBQ Ranch Dressing
1 1/2 cups cottage cheese (I used @good_culture)
1/3 cup BBQ sauce
3 tablespoons olive oil
3 tablespoons ranch seasoning
Water to thin as needed
Directions
- Make the Crispy Rice:
Start by preheating your oven to 400°F. Grab a baking sheet and line it with parchment paper. In a bowl, mix your cooled rice with the sesame oil and BBQ sauce until it’s fully coated. Spread the rice onto the baking sheet in an even layer. Bake for 30–35 minutes, tossing halfway through so it doesn’t burn. The rice should come out golden and crispy. Let it cool, then break into bite-sized crunchy pieces. - Prep the Chicken:
While the rice is baking, debone and shred your rotisserie chicken. Place the shredded meat in a bowl and toss it with 1/4 cup BBQ sauce. Set aside. - Make the Dressing:
In a blender, add the cottage cheese, BBQ sauce, olive oil, and ranch seasoning. Blend until smooth this should take about a minute. If it looks too thick, add a little water and blend again until it’s pourable. Give it a quick taste and adjust if needed (maybe a pinch of salt or a splash more BBQ sauce). - Build the Salad:
Chop your lettuce, cucumbers, tomatoes, and green onions. Add everything to a big salad bowl, along with the corn, black beans, and optional pickled onions. Toss gently to mix. - Finish and Serve:
Top the salad with the BBQ chicken and the crispy rice. Pour the spicy ranch dressing over the top and toss gently, or serve with the dressing on the side if you prefer. Dig in and enjoy all the crunchy, creamy, fresh, and smoky goodness!
Notes
- Make sure the rice is completely cooled before baking it or it may turn mushy instead of crispy.
- Watch the oven during the last 10 minutes of baking so the rice doesn’t burn. Toss it once around the 15-minute mark.
- When blending the dressing, don’t skip the water if it looks thick it should pour easily over the salad.
- Toss gently at the end to keep the crispy rice from getting soggy.
Serving Suggestions
- Serve this salad fresh and warm, or chill the ingredients for a cool summer lunch.
- Want to turn this into a bowl? Add some extra rice underneath for a heartier meal.
- It also packs great for meal prep just keep the dressing and crispy rice separate until serving.
Fun Fact
Crispy rice is super popular in Korean and Persian cooking! It’s called nurungji in Korean and tahdig in Persian. This salad, it gives a fun twist that makes each bite extra exciting.
Conclusion
This BBQ Chicken Crispy Rice Salad has become one of my all-time favorites. It’s fresh, crunchy, smoky, and loaded with protein. The crispy rice and spicy BBQ ranch dressing make it way more exciting than your average chicken salad. I love making it for meal prep or when I want something fun but still nourishing.
