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Rice
Salad
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Homemade Chicken Tenders
Cook rice per packaging
While rice is cooking, for Homemade Chicken tender: Pat the chicken dry with paper towel. Add bread crumbs to a bowl, add seasoning for chicken to bread crumbs (season with your heart), and whisk.
Crack egg in another bowl, and whisk
Before Rice is done cooking. Preheat the oven to 200°C and line a tray with baking paper
Toss the cooked rice with soy sauce, chilli crisp oil and sesame oil until coated
Spread rice out evenly on the tray and bake for 20 minutes. Pull out, flip rice and add for another 20 minutes. Pull out the rice when it is golden and crispy, around 40 minutes total.
While rice is baking, make chicken tenders. Either homemade or from packet. Following instructions on packaging. For Homemade: One by one, dip each chicken in the whisked egg, coating the entire thing, and transfer into bread crumb bowl. Flip and role chicken tender in crumbs until fully coated. Shake off any excess.
Place breaded chicken tender in air fryer. Preheat the air fryer to 400°F. Place the chicken tenders in the basket in a single layer, making sure no pieces overlap. Spray the tops of the chicken tenders with olive oil. Air fry for 7 minutes then flip the chicken tenders over. Spray the tops of the chicken again with cooking spray and air fry for another 6 minutes until golden brown and 165°F. If the chicken was over crowded it may take longer.
Set the crispy rice aside
while the rice and chicken cook. Whisk together Greek yoghurt, mayo, sweet chilli sauce and paprika until smooth, using water to thin as needed
Taste the dressing and adjust seasonings as desired
Add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl
Pour dressing over the salad and toss gently
Garnish with sesame seeds or peanuts
Serve and enjoy