Crispy Rice Salad With Creamy Sweet Chilli Dressing
  1. Preheat the oven to 200°C and line a tray with baking paper

  2. Toss the cooled rice with soy sauce, chilli crisp oil and sesame oil until coated

  3. Spread rice out evenly on the tray and bake for 30 to 40 minutes, tossing halfway until golden and crispy

  4. Set the crispy rice aside

  5. Cook the chicken as instructed on the packet

  6. Whisk together Greek yoghurt, mayo, sweet chilli sauce and paprika until smooth, using water to thin as needed

  7. Taste the dressing and adjust seasonings as desired

  8. Add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl

  9. Pour dressing over the salad and toss gently

  10. Garnish with sesame seeds or peanuts

  11. Serve and enjoy

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 15m

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