Directions
- 1Preheat the oven to 200°C and line a tray with baking paper.
- 2Toss the cooled rice with soy sauce, chili crisp, and sesame oil until coated.
- 3Spread the seasoned rice out evenly on the baking tray.
- 4Bake the rice for 30 to 40 minutes, tossing halfway, until golden and crispy.
- 5Cook the chicken tenders as instructed (e.g., in an air fryer).
- 6Thinly slice the cucumbers.
- 7Add sliced cucumbers, edamame, green onion, and chopped avocado to a large bowl.
- 8Add the cooked chicken and crispy rice to the bowl with the other ingredients.
- 9Make the dressing by whisking together Greek yogurt, mayo, sweet chili sauce, and paprika.
- 10Thin the dressing with water until smooth.
- 11Pour the dressing over the salad and toss gently.
- 12Garnish with sesame seeds.
Ingredients
- 450 g cooked jasmine rice, cooled
- 3 tsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp regular soy sauce
- 1 tbsp chilli crisp oil
- 1 tbsp sesame oil
- 1 to 2 large cucumbers thinly sliced
- 1 cup edamame
- 1 bunch green onions thinly sliced
- 1 avocado chopped
- Crispy chicken Tenders
- Chopped peanuts
- 0.25 cup Greek yoghurt
- 0.25 cup mayo
- 50 ml sweet chilli sauce
- 0.5 tsp paprika
- Water
Equipment
ovenbaking paperbaking trayair fryerbowltongschopping boardknifewhisk
Tips
- Taste and adjust the dressing to your preference.
- Garnish with sesame seeds or peanuts for extra flavor and crunch.
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