Crispy Rice Chicken Salad, Tahini-Miso (Meal-Prep)
Finntonry (adapted by JojoM)
Golden crispy rice tossed with juicy roast chicken, cool herb–cucumber salad, and a creamy tahini–miso drizzle. 51g protein, ~705 kcal per serving.
Roast Chicken Crispy Rice Salad with Tahini–Miso
A chef-style meal-prep bowl that hits all the textures: golden crispy rice, juicy roast chicken, a cool herb–cucumber salad, and a glossy tahini–miso drizzle. High protein, seriously satisfying.
Why You’ll Love It
- Crispy + creamy: grill-finished rice with a silky dressing
- Meal-prep smart: components hold 3 days in the fridge
- Balanced bowl: protein, carbs, fats, and fresh crunch
Ingredients At a Glance
- Rice base: sushi rice, mushrooms, shallots, garlic, wine, broth, butter, olive oil
- Chicken: boneless skinless thighs, salt, pepper
- Salad: cucumber, spring onions, mint, coriander
- Dressing: tahini, miso, soy, rice vinegar, sugar, water
Step-by-Step
1 Roast the Chicken
Heat oven to 200°C. Oil a tray, add thighs, mist tops, season with salt. Roast ~20 min until done. Rest, then slice or shred. Turn oven to grill/broiler (high).
2 Make the Tahini–Miso
Whisk tahini, miso, soy, rice vinegar, and sugar until smooth. Thin gradually with water to a pourable consistency. Set aside.
3 Build the Rice Base
In a wide pan, heat butter and olive oil on medium-high. Brown mushrooms (~5 min). Add shallots and garlic until soft. Stir in rinsed rice and toast 2 min. Deglaze with white wine; reduce to dry. Add bone broth, level rice, cover, and simmer 10 min.
4 Crisp Under the Grill
Uncover, fluff, and level rice. Grill top shelf 5–10 min until golden and crisp. Fold in roasted chicken; season to taste.
5 Salad & Serve
Toss cucumber with spring onions, mint, and coriander. Bowl up hot crispy rice and chicken, crown with salad, and spoon over dressing.
Pro Tips
- Extra crunch: chill cooked rice on a tray 10–15 min before grilling.
- Sauce science: emulsify tahini with acids first, then thin—no splitting.
- Make-ahead: keep rice/chicken, salad, and dressing in separate containers.
Swaps & Add-Ons
- Protein: turkey thigh, rotisserie chicken, or firm tofu (pressed & roasted)
- Grain: short-grain brown rice (add ~5–8 min simmer time) or quinoa
- Veg: add edamame or shredded cabbage to the salad
Storage
- Fridge: up to 3 days (rice/chicken and dressing separate)
- Reheat: microwave or skillet until hot; add salad and dressing just before eating
Inspired by @finntonry. Adapted and tested for home meal prep.
Crispy Rice Chicken Salad, Tahini-Miso (Meal-Prep)
Finntonry (adapted by JojoM)Golden crispy rice tossed with juicy roast chicken, cool herb–cucumber salad, and a creamy tahini–miso drizzle. 51g protein, ~705 kcal per serving.
Chef's Tips
Chill the cooked rice on a tray before grilling for extra-crisp tops.
Whisk the tahini with acids first, then thin with water to avoid splitting.
Slice chicken while warm for easier shredding; rest 5 minutes to keep juices in.
Tools Used
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Ingredients
Rice
Tahini–Miso Dressing
Chicken & Salad
Instructions
Roast the Chicken (200°C)
- 1
Lightly oil an oven tray, lay out chicken thighs, mist tops with oil, season with salt. Roast at 200°C for 20 minutes or until cooked through.
- 2
Rest 5 minutes, then slice, chop, or shred. Set aside. Switch oven to grill/broiler on high.
Build the Dressing
- 1
In a bowl, whisk tahini, miso, soy, rice vinegar, and sugar until smooth.
- 2
Gradually whisk in water to a pourable, creamy consistency; set aside.
Cook the Rice Base
- 1
Warm butter and olive oil in a large frying pan over medium-high heat. Sauté mushrooms until browned (about 5 minutes).
- 2
Add diced shallots and grated garlic; cook until softened.
- 3
Stir in rinsed rice and toast 2 minutes. Pour in white wine; cook off fully.
- 4
Add bone broth, spread rice evenly, reduce heat to low, cover with a tight lid or cartouche; simmer 10 minutes.
Crisp Under the Grill
- 1
Remove lid, fluff rice, level gently, then grill on the top shelf 5–10 minutes until the surface is golden and crisp.
- 2
Fold in the roasted chicken and season to taste with salt.
Salad & Assembly
- 1
Toss cucumber, spring onions, mint, and coriander to make a fresh salad.
- 2
Serve warmed crispy rice and chicken in bowls. Top with a generous handful of salad and spoon over tahini–miso dressing.
Meal-Prep & Storage
- 1
Pack rice/chicken and dressing separately; keep salad in a third container.
- 2
Refrigerate up to 3 days. Reheat rice/chicken until hot; add salad and dressing just before eating.
Comments & Reviews
Aisha
11/10/2025
That tahini–miso is elite. Doubled the sauce for leftovers.
Liam
11/10/2025
Swapped in brown rice and it still crisped nicely. Keeper.
Marta
11/10/2025
Crispy top + cool herbs + creamy dressing—perfect office lunch!
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Nutrition Facts
Serving Size: 1 of 6 servings
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
