SweetGreen Crispy Rice Salad Copycat

5 from 3 votes

SweetGreen Crispy Rice Salad Copycat

This SweetGreen Crispy Rice Salad Copycat tastes just like your favorite restaurant salad but is half the price and perfect for meal prep!

Prep Time5

Cook Time35

Total Time40

Course: dinner, lunch

Cuisine: American

Keyword: chicken rice bowl, crispy rice, crispy rice bowl sweetgreen, rice bowl, sweetgreen crispy rice bowl, sweetgreen salad

Servings: servings

Author: Food Dolls

Equipment

Ingredients

For the Spicy Cashew Dressing:

2 Tablespoons minced garlic
1 cup loosely packed cilantro
1 Tablespoons sesame oil
3 teaspoons red chili flakes to taste
2 Tablespoons maple syrup
2 Tablespoons rice vinegar
1/4 cup fresh chopped ginger
1/2 cup creamy cashew butter
2 Tablespoons fresh lime juice
1/4 cup water more or less as needed

For the Chicken:

2 chicken breasts 1.25 pounds each
1 Tablespoon cajun seasoning
1 teaspoon smoked paprika
1 teaspoon chili powder

For the Crispy Quinoa:

2 cups cooked quinoa brown rice, or grain of choice
3 Tablespoons olive oil
Salt to taste
Pepper to taste

For the Salad:

3 ounces arugula
3 ounces mixed greens
1 cup shredded carrots
1 large English cucumber sliced
1/2 cup toasted almonds
1/2 cup fresh cilantro chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add all the dressing ingredients to a blender. Blend until smooth, and set aside.
2 Tablespoons minced garlic, 1 cup loosely packed cilantro, 1 Tablespoons sesame oil, 3 teaspoons red chili flakes, 2 Tablespoons maple syrup, 2 Tablespoons rice vinegar, 1/4 cup fresh chopped ginger, 1/2 cup creamy cashew butter, 2 Tablespoons fresh lime juice, 1/4 cup water
Coat the chicken with the seasonings, and warm a skillet over medium-high heat. Add the olive oil, and cook the chicken 4-5 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the skillet, and set aside.
2 chicken breasts, 1 Tablespoon cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon chili powder
Cook the quinoa according to the package instructions, and arrange it in a single layer on a foil-lined baking sheet. Drizzle olive oil on top followed by the salt and pepper.
2 cups cooked quinoa, 3 Tablespoons olive oil, Salt to taste, Pepper to taste
Bake for 20-25 minutes, stirring halfway through. Remove from the oven, and let cool.
Slice the chicken diagonally.
In a large bowl, add all the salad ingredients. Top with crispy quinoa, chicken, and as little or as much dressing as preferred. Toss to combine, and serve.
3 ounces arugula, 3 ounces mixed greens, 1 cup shredded carrots, 1 large English cucumber, 1/2 cup toasted almonds, 1/2 cup fresh cilantro

Notes

This is a copycat sweet green recipe.

Omit the crispy quinoa for a low-carb option.

The dressing makes enough for 2 batches. Store leftovers in the fridge for up to 5 days.

We highly recommend not adding the dressing to the whole bowl if you are not planning on finishing it. Otherwise, it will wilt and will turn into a soggy salad :)

Nutrition