Crispy Rice Sweet Chili Chicken Salad
Directions
- 1Prepare the rice by adding 125g Cooked White Rice, 1 Tsp Chili Oil, ½ Tsp Sesame Oil, 1 Tbsp Soy Sauce and giving it a good mix.
- 2Place on a baking sheet and bake in the oven at 370F for about 35-40mins, giving it a stir occasionally.
- 3Prepare the crispy chicken breast filets according to the instructions on the box and dice them.
- 4Make the dressing by combining 125g Greek yogurt, 1 Tbsp Low Fat Mayonnaise, 75ml Sweet Chili, 1 Tsp Garlic Powder, 1 Tsp Paprika, Salt and Pepper to taste.
- 5Into a large bowl add in all the ingredients above and mix well.
Ingredients
- 2 Servings Crispy Chicken Breast Filets
- 0.25 Diced Large Cucumber
- 0.25 Diced Red Onion
- 125 g Cooked White Rice
- 1 Tsp Chili Oil
- 0.5 Tsp Sesame Oil
- 0.5 Tbsp Soy Sauce
- 150 g Edamame
- Green Onion Sauce
- 125 g Greek yogurt
- 1 Tbsp Low Fat Mayonnaise
- 75 ml Low Calorie Sweet Chili
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- Salt
- Pepper
Equipment
Baking sheetOvenLarge bowl
Tips
- Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be as crispy.
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