Crispy Chicken And Rice Salad
  1. Preheat oven to 400F

  2. Add two packets of cooked instant rice to a baking sheet lined with parchment paper

  3. Mix in chili crunch oil and soy sauce

  4. Evenly spread the rice mixture on the baking sheet

  5. Bake for around 35 minutes until crunchy

  6. Chop up Tyson air fryer chicken nuggets

  7. Slice mini cucumber and mini bell peppers

  8. Cook frozen edamame in the microwave

  9. Combine crispy rice, chicken nuggets, cucumber, bell peppers, edamame, and green onion in a bowl

  10. Add desired amounts of light mayo, sriracha, rice vinegar, and coconut aminos

  11. Season with salt, garlic powder, and onion powder to taste

  12. Mix well and serve

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

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