Crispie Orange Chicken Rice Pilaf Salad

Discover the perfect balance of sweet, savory, and fresh with this Crispy Orange Chicken Rice Pilaf Salad recipe. Succulent chicken thighs are coated in a golden, crunchy panko crust, then glazed with a zesty orange-infused sauce that’s both tangy and slightly sweet. Paired with a fragrant jasmine rice pilaf studded with tender carrots and vibrant green peas, this dish is completed by a refreshing salad of mixed greens, crisp cucumbers, and juicy cherry tomatoes. Whether you’re searching for an elevated weeknight meal or an impressive dinner idea, this recipe delivers layers of flavor and texture in every bite. Perfectly balanced and visually stunning, it’s a must-try for fans of citrus-glazed chicken recipes, comfort food classics, and hearty salads.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 0.5 cups cornstarch
• 0.5 cups all-purpose flour
• 2 pieces eggs
• 1 cups panko breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1.5 cups vegetable oil
• 0.5 cups orange juice
• 1 teaspoon orange zest
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 pieces garlic cloves, minced
• 1 cups jasmine rice
• 2 cups chicken broth
• 2 tablespoons butter
• 0.5 cups carrot, diced
• 0.5 cups green peas
• 4 cups mixed salad greens
• 1 medium cucumber, sliced
• 1 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice

Directions

Step 1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Step 2

Prepare the crispy chicken by setting up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken thigh in flour, then egg, then breadcrumbs, ensuring an even coating.

Step 3

Heat vegetable oil in a large skillet over medium heat. Fry the chicken thighs until golden and crispy, about 3-4 minutes per side. Transfer the chicken to the prepared baking sheet and bake in the oven for 15 minutes or until fully cooked.

Step 4

To make the orange glaze, combine orange juice, orange zest, soy sauce, honey, and minced garlic in a small saucepan. Simmer over medium heat for 5-7 minutes until thickened slightly. Brush this glaze over the cooked chicken and set aside.

Step 5

For the rice pilaf, melt butter in a saucepan over medium heat. Add diced carrot and cook until slightly softened, about 3 minutes. Stir in the rice and cook for another minute to toast lightly.

Step 6

Add chicken broth to the rice and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir in green peas and fluff the rice with a fork. Cover again and let sit for 3 minutes.

Step 7

To assemble the salad, toss mixed greens, cucumber slices, and halved cherry tomatoes in a large bowl. Drizzle with olive oil and fresh lemon juice, tossing gently to coat.

Step 8

To serve, place a portion of rice pilaf on each plate, top with a crispy orange chicken thigh, and arrange the fresh salad on the side. Optionally, drizzle any remaining orange glaze over the chicken.

Nutrition Facts

Serving size	(2731.9g)

Amount per serving	% Daily Value*
Calories	5542.9

Total Fat 437.3g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 206.7g
Cholesterol 937.8mg	0%
Sodium 6320.6mg	0%
Total Carbohydrate 275.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 68.0g
Protein 159.3g	0%

Vitamin D 114.5IU	0%
Calcium 416.3mg	0%
Iron 17.7mg	0%
Potassium 3764.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 11.2%

Carbs: 19.4%