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