BUFFALO CHICKEN CRISPY RICE SALAD

Serves 3
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Directions

  1. 1Spread rice on a baking sheet.
  2. 2Spread rice on a baking sheet.
  3. 3Spread rice on a baking sheet.
  4. 4Add the soy sauce and chilli oil and mix well.
  5. 5Add the soy sauce and chilli oil and mix well.
  6. 6Add the soy sauce and chilli oil and mix well.
  7. 7Cook in the oven at 200°C for 30-40 minutes until crispy and golden brown. Let cool.
  8. 8Cook in the oven at 200°C for 30-40 minutes until crispy and golden brown. Let cool.
  9. 9Cook in the oven at 200°C for 30-40 minutes until crispy and golden brown. Let cool.
  10. 10Beat down the chicken.
  11. 11Beat down the chicken.
  12. 12Beat down the chicken.
  13. 13Coat in flour, egg, and breadcrumbs.
  14. 14Coat in flour, egg, and breadcrumbs.
  15. 15Coat in flour, egg, and breadcrumbs.
  16. 16Spray with oil.
  17. 17Spray with oil.
  18. 18Spray with oil.
  19. 19Air fry at 180°C for 15-20 minutes.
  20. 20Air fry at 180°C for 15-20 minutes.
  21. 21Air fry at 180°C for 15-20 minutes.
  22. 22Let cool and then slice into chunks.
  23. 23Let cool and then slice into chunks.
  24. 24Let cool and then slice into chunks.
  25. 25Add Franks Red Hot Buffalo Sauce, butter and honey to a bowl.
  26. 26Add Franks Red Hot Buffalo Sauce, butter and honey to a bowl.
  27. 27Add Franks Red Hot Buffalo Sauce, butter and honey to a bowl.
  28. 28Microwave for 30 seconds.
  29. 29Microwave for 30 seconds.
  30. 30Microwave for 30 seconds.
  31. 31Add the cooled chicken and coat in the sauce.
  32. 32Add the cooled chicken and coat in the sauce.
  33. 33Add the cooled chicken and coat in the sauce.
  34. 34For the dressing, mix greek yoghurt, Franks Red Hot Buffalo Sauce, ranch and rice wine vinegar.
  35. 35For the dressing, mix greek yoghurt, Franks Red Hot Buffalo Sauce, ranch and rice wine vinegar.
  36. 36For the dressing, mix greek yoghurt, Franks Red Hot Buffalo Sauce, ranch and rice wine vinegar.
  37. 37Whisk together well.
  38. 38Whisk together well.
  39. 39Whisk together well.
  40. 40Add a dash of water to loosen.
  41. 41Add a dash of water to loosen.
  42. 42Add a dash of water to loosen.
  43. 43To a bowl, add lettuce, cucumbers, edamame, spring onions, avocado, chicken, crispy rice and dressing.
  44. 44To a bowl, add lettuce, cucumbers, edamame, spring onions, avocado, chicken, crispy rice and dressing.
  45. 45To a bowl, add lettuce, cucumbers, edamame, spring onions, avocado, chicken, crispy rice and dressing.
  46. 46Toss together.
  47. 47Toss together.
  48. 48Toss together.
  49. 49Divide the salad into 3 portions.
  50. 50Divide the salad into 3 portions.
  51. 51Divide the salad into 3 portions.

Ingredients

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

Equipment

baking sheetovenair fryerbowl

Tips

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