Cooked - Sweet Chili Chicken Rice Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Chili Chicken Rice Salad

1.0

Crispy Rice:

450 g cooked jasmine rice, cooled

3 tsp soy sauce (I used 1 dark soy and 2 regular)

1 tbsp chilli crisp oil

1 tbsp sesame oil

Salad:

1 to 2 large cucumbers thinly sliced

1 cup edamame

1 bunch green onions thinly sliced

1 avocado, chopped

Crispy chicken Tenders cooked as directed (I used fro pro)

Chopped peanuts optional

Sweet Chilli Creamy Dressing:

¼ cup Greek yoghurt

¼ cup mayo (I used light)

50 ml sweet chilli sauce

½ tsp paprika

Water to thin

Method:

Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper.
Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside.
Cook the chicken as instructed.
To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
Make the dressing by whisking all ingredients until smooth using water to thin. Taste and adjust.
Pour dressing over the salad and toss gently.
Garnish with sesame seeds or peanuts. Serve and enjoy.

Course

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Category

Cuisine

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Created 17 weeks ago

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