CRISPY RICE SALAD WITH CREAMY SWEET CHILLI DRESSING

40 mins
Serves 4
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Directions

  1. 1Preheat the oven to 200 C and line a tray with baking paper.
  2. 2Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated.
  3. 3Spread the rice mixture out evenly on the tray and bake for 30 to 40 minutes, tossing halfway until golden and crispy. Set aside.
  4. 4Cook the chicken tenders as instructed.
  5. 5To assemble, add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
  6. 6Make the dressing by whisking all ingredients (Greek yogurt, mayo, sweet chilli sauce, paprika) until smooth, using water to thin.
  7. 7Taste and adjust the dressing.
  8. 8Pour dressing over the salad and toss gently.
  9. 9Garnish with sesame seeds or peanuts.
  10. 10Serve and enjoy.

Ingredients

  • 450 g cooked jasmine rice, cooled
  • 3 tsp soy sauce
  • 1 tbsp chilli crisp oil
  • 1 tbsp sesame oil
  • 2 large cucumbers thinly sliced
  • 1 cup edamame
  • 1 bunch green onions thinly sliced
  • 1 avocado chopped
  • Crispy chicken Tenders cooked as directed
  • Chopped peanuts
  • 0.25 cup Greek yoghurt
  • 0.25 cup mayo
  • 50 ml sweet chilli sauce
  • 0.5 tsp paprika
  • Water to thin

Equipment

ovenbaking papertraylarge bowl

Tips

  • Garnish with sesame seeds or peanuts.