Puffed Rice Salad With Chicken Recipe

Name: Puffed Rice Salad With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound boneless chicken thighs, cut into small chunks; Salt and black pepper; 1/2 cup shredded unsweetened coconut; 1 tablespoon curry powder; 1 cup cooked or canned chickpeas, drained; 1 carrot, chopped; 1 cucumber, peeled and seeded if necessary, and chopped; 1 large ripe tomato, cored and chopped; 1/2 cup chopped scallions; 1/2 cup coconut milk; 3 tablespoons lime juice; 3 cups puffed brown rice cereal; 1/2 cup chopped fresh cilantro

Servings: persons

2 tablespoons olive oil
1 pound boneless chicken thighs, cut into small chunks
Salt and black pepper
1/2 cup shredded unsweetened coconut
1 tablespoon curry powder
1 cup cooked or canned chickpeas, drained
1 carrot, chopped
1 cucumber, peeled and seeded if necessary, and chopped
1 large ripe tomato, cored and chopped
1/2 cup chopped scallions
1/2 cup coconut milk
3 tablespoons lime juice
3 cups puffed brown rice cereal
1/2 cup chopped fresh cilantro

1
Put the oil in a medium skillet over medium-high heat.
2
When its hot, add the chicken; sprinkle with salt and pepper.
3
Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes.
4
Add the shredded coconut and curry powder.
5
Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two.
6
Transfer to a large serving bowl; let cool for a few minutes.
7
Add the remaining ingredients to the bowl, and toss well to combine.
8
Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.

896

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound boneless chicken thighs, cut into small chunks, Salt and black pepper, 1/2 cup shredded unsweetened coconut, and more.

Yes, Puffed Rice Salad With Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Puffed Rice Salad With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions