Can I make the salad ahead of time?

Yes! There are a couple of ways you can do this. If you're making this for others or to take along to an event, prep the different elements ahead and assemble the salad before serving. Keep the crispy rice and dressing separate from the rest of the salad for the best texture (the rice will lose its crispiness over time). Once mixed, it will keep well for five days in the fridge so it's brilliant for meal prep and lunches throughout the week.

Does the rice stay crispy in the salad?

It does start to lose crispiness over time once it's mixed with the rest of the salad. If you want to keep the crispy texture, keep the rice separate and add it just before serving. It'll still taste delicious once mixed and stored - you just won't have as much of the crunch factor.

Could I use a different protein or make the salad vegetarian?

Definitely! You can either just skip the chicken entirely, or use shredded tofu, pan-fried halloumi cubes, or add white beans or chickpeas for a plant-based protein source.

'Marry Me' Chicken Crispy Rice Salad

Description

Two viral favorites collide in this ‘Marry Me’ chicken crispy rice salad. The iconic creamy, cheesy ‘Marry Me’ sauce meets the crunch of crispy air-fried (or baked!) rice to create a fresh, super-satisfying salad. Ready in 30 minutes, it’s perfect for easy dinners, meal prep, BBQs, or impressing your friends at potlucks.

Ingredients

Scale

For the crispy rice –

2 cups cooked rice ( or ⅔ cup uncooked rice or 1 packet of microwave rice)
½ tablespoon olive oil
2 teaspoons smoked paprika
¼ cup grated Parmesan

For the ‘Marry Me’ dressing –

½ cup Greek yogurt
¼ cup garlic aioli (or mayo)
¼ cup sundried tomatoes
¼ cup parmesan cheese, grated
2 garlic cloves
1 teaspoon fish sauce
1 tablespoon fresh lemon juice
Black pepper
Water, to thin (if needed)

For the salad –

2 chicken breasts, cooked and shredded
½ cup sundried tomatoes, chopped
300g (about 2 cups) cherry tomatoes, chopped
2 scallions (spring onions), finely sliced
1 packed cup of basil leaves, chopped
3 packed cups spinach leaves, roughly chopped
½ cup grated parmesan cheese

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Instructions

Cook the rice (skip if you’re using leftover or packet rice). Add ⅔ cup of white rice to a pot you have a lid for and pour in 1 cup of cold water. Set over medium-high heat. Once the water starts to foam on the surface, cover with the lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and let sit, lid on, for another 10 minutes to steam. Spread the rice onto a plate or tray and chill in the fridge for at least 15 minutes to cool and dry out slightly (this helps it crisp up nicely).
Make the crispy rice (air fryer instructions). Remove the tray from your air fryer basket and add the cooled rice directly into the base. Sprinkle over 2 teaspoons smoked paprika, ½ tablespoon olive oil and ¼ cup grated parmesan. Mix to coat evenly, then air fry at 400°F (200°C) for 15 minutes, stirring a couple of times to ensure even crisping.
Make the crispy rice (oven instructions). Preheat your oven to 400°F (200°C). If you’re using leftover rice, spread it out on a parchment-lined baking tray. If you’ve just cooked your rice, grab the tray from the fridge. Drizzle with 1 tablespoon of olive oil, then sprinkle over 1 teaspoon of smoked paprika and ¼ cup grated parmesan. Toss everything together directly on the tray, then spread the rice out into a thin, even layer. Bake for 25 – 30 minutes until golden and crisp. Check the rice after 15 minutes and give the tray a quick rotate if needed. Keep an eye on it from the 20-minute mark to avoid burning.
Make the ‘Marry Me’ dressing. In a small blender, combine ½ cup Greek yogurt, ¼ cup garlic aioli, ¼ cup sundried tomatoes, ¼ cup parmesan, 2 garlic cloves, 1 teaspoon fish sauce, 1 tablespoon lemon juice and a good grind of black pepper. Blitz until smooth and creamy. If it’s too thick, add a splash of water and blend again. Taste and season with salt if needed.
Assemble the salad. In a large mixing bowl, combine the shredded chicken, chopped sundried tomatoes, cherry tomatoes, basil, spinach and half the remaining parmesan. Add the crispy rice and drizzle about half the dressing all over. Toss everything well to coat, then top with the remaining parmesan. Serve with extra dressing on the side.

Notes

STORAGE INSTRUCTIONS: The salad keeps well for five days, stored in the fridge once assembled. The rice will lose its crispiness as it sits in the dressing, so if you want to keep it crunchy, store the rice separately and mix with portions of salad as you serve.

INGREDIENT NOTES: Use a packet of microwave rice to make the recipe even easier – you can mix it straight from the packet with the ingredients to make it crispy. If you’re cooking the rice from scratch and using a different type of rice (brown or short-grain for example), make sure to follow the packet instructions for cooking it. The instructions above are for regular long-grain rice (like basmati).

SUBSTITUTIONS AND ADDITIONS: Play around with the salad ingredients – swap spinach for baby kale or crunchy romaine lettuce, add chunks of pan-fried halloumi or chickpeas for extra protein. Use sour cream, more aioli or plain cottage cheese instead of Greek yogurt in the dressing if you prefer.

Prep Time: 10
Cook Time: 15
Category: salads
Method: air fryer
Cuisine: american

Nutrition

Serving Size: 250g
Calories: 526
Sugar: 8.1g
Sodium: 853mg
Fat: 25.8g
Saturated Fat: 7.2g
Unsaturated Fat: 18.6g
Trans Fat: 0g
Carbohydrates: 39.9g
Fiber: 4.2g
Protein: 32.3g
Cholesterol: 69mg