BUFFALO CHICKEN CRISPY RICE SALAD

Serves 3
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Directions

  1. 1Spread rice on a baking sheet.
  2. 2Add the soy sauce and chilli oil and mix well.
  3. 3Cook in the oven at 200°C for 30-40 minutes until crispy and golden brown. Let cool.
  4. 4Beat down the chicken.
  5. 5Coat in flour, egg, and breadcrumbs.
  6. 6Spray with oil.
  7. 7Air fry at 180°C for 15-20 minutes.
  8. 8Let cool and then slice into chunks.
  9. 9Add Franks Red Hot Buffalo Sauce, butter and honey to a bowl.
  10. 10Microwave for 30 seconds.
  11. 11Add the cooled chicken and coat in the sauce.
  12. 12For the dressing, mix greek yoghurt, Franks Red Hot Buffalo Sauce, ranch and rice wine vinegar.
  13. 13Whisk together well.
  14. 14Add a dash of water to loosen.
  15. 15To a bowl, add lettuce, cucumbers, edamame, spring onions, avocado, chicken, crispy rice and dressing.
  16. 16Toss together.
  17. 17Divide the salad into 3 portions.

Ingredients

  • 1 packet microwave jasmine rice
  • 2 tbsp light soy sauce
  • 1 tbsp crispy chilli oil
  • 240 g uncooked chicken breast
  • 10 g flour seasoning with salt/pepper
  • 1 egg, whisked
  • 30 g panko breadcrumbs mixed with garlic granules & Italian seasoning
  • 2 tsp garlic granules
  • 1 tsp Italian seasoning
  • Oil spray
  • 3 tbsp Franks Red Hot Buffalo Sauce
  • 1 tsp butter
  • 1 tsp honey
  • Shredded lettuce
  • 4 small baby cucumbers, sliced
  • 80 g edamame
  • 3 spring onions, diced
  • 1 avocado, diced
  • 100 g 0% Greek yoghurt
  • 2 tbsp ranch
  • 2 tbsp Franks Red Hot Buffalo Sauce
  • 2 tbsp rice wine vinegar
  • dash water

Equipment

baking sheetovenair fryerbowl

Tips

  • Divide the salad into 3 portions.
  • Optional: top with more buffalo and ranch sauce.