Crispy Rice Chicken Salad

Servings: 4

Ingredients:

Crispy Rice:

• ¾ cup dry jasmine rice (~2-2.5 cups cooked)

• 2-3 tsp soy sauce

• 1 tsp chili crisp oil

• 1 tsp sesame oil

Salad:

• 1-2 cucumbers, thinly sliced

• 1 cup edamame (thawed or microwaved)

• 1 bunch green onions, sliced

• 1 avocado, chopped

• ~27 lightly breaded chicken breast chunks (Costco Kirkland), cooked & chopped into bite sized pieces.

Dressing:

• ½ cup plain greek yogurt

• 2 tbsp sweet chilli sauce

• ½ tsp paprika

• water to thin

Directions:

• Cook rice and let it cool. (shortcut - spread on a sheet pain & fridge / freezer to cool fast - minimum 15 minutes for best texture).

• Make crispy rice.

  • Preheat oven to 400F.

  • Toss rice with soy sauce, chilli crisp oil, sesame oil.

  • Spread on sheet pan.

  • Bake 30-40 minutes, flipping halfway until golden brown& crispy.

• Cook chicken. (Air fryer or oven), Chop into bite sized pieces.

• Prep salad (while rice cooks).

  • In large bowl combine: cucumber, edamame, green onion, avocado

• Make dressing

  • Mix: Greek yogurt, sweet chilli sauce, paprika, water

• Assemble

  • Add crispy rice & chicken to the bowl, drizzle dressing over top, toss lightly OR leave partially unmixed for presentation.