Crispy Rice Kale Salad with Chicken, Avocado, & Cucumber
This is the kind of salad that actually eats like a meal: crunchy, creamy, satisfying, and packed with flavor.
WHAT TO GRAB:
Chicken of choice (I poached mine, can also use rotisserie chicken or any leftover grilled chicken)
1 bunch kale, finely chopped
1 avocado, diced
1 English cucumber, chopped
1½ cups cooked leftover rice
1 tbsp avocado oil
1 tsp garlic powder
½ tsp kosher salt
Black pepper, to taste
For the Miso Tahini Dressing:
2 tbsp tahini
1 tbsp white miso paste
Juice of 1 lemon
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp maple syrup or honey
2–4 tbsp water, as needed
Pinch of salt
WHAT TO DO:
Make the crispy rice: Heat a large skillet over medium heat. Toss the cooked rice with avocado oil, garlic powder, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until golden and crispy.
Make the dressing: Whisk together the tahini, miso, lemon juice, rice vinegar, sesame oil, maple syrup, salt, and water until smooth and pourable.
Add the kale to a large bowl. Toss with a spoonful of dressing and massage for 30 seconds to soften. Add the cucumber, avocado, and chopped chicken. Pour over the remaining dressing and toss to combine.
Top with the crispy rice and serve immediately.
ENJOY!!!
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