Crispy Chicken and Rice Salad
Directions
- 1Preheat oven to 400F.
- 2Add two packets of cooked instant jasmine rice to a baking sheet lined with parchment paper.
- 3Mix in some chili oil and soy sauce with the rice.
- 4Evenly spread the rice mixture out on the baking sheet.
- 5Bake the rice for 30 to 40 minutes at 400F until crunchy.
- 6Cook some frozen edamame in the microwave.
- 7Chop green onion.
- 8Slice mini cucumbers, being careful if using a mandoline.
- 9Chop mini bell peppers.
- 10Chop up Tyson air fryer chicken nuggets.
- 11Combine cooked edamame, chopped green onion, sliced mini cucumbers, chopped mini bell peppers, and chopped chicken nuggets.
- 12For the dressing, add light mayonnaise, sriracha, rice vinegar, coconut aminos, salt, garlic powder, and onion powder.
- 13Adjust mayonnaise and coconut aminos to taste.
- 14Add the crispy rice to the salad.
Ingredients
- 2 jasmine rice microwave packets
- chili oil
- soy sauce
- frozen edamame
- chopped green onion
- mini cucumbers
- mini bell peppers
- Tyson air fryer chicken nuggets
- light mayonnaise
- sriracha
- rice vinegar
- coconut aminos
- salt
- garlic powder
- onion powder
Equipment
microwavemandolinebaking sheetparchment paperoven
Tips
- If worried about crispy rice, just use quinoa.
- Flatten the rice out more evenly on the baking sheet than in the video.
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