Crispy Chicken and Rice Salad
Crispy Chicken and Rice Salad
Ingredients
For the Crispy Rice
- 2 packets instant jasmine rice, cooked
- 1 tablespoon chili crunch oil, or to taste
- 1 tablespoon soy sauce, or to taste
For the Salad
- 12 ounces Tyson air fryer chicken nuggets, cooked according to package directions, then chopped
- 3 mini cucumbers, sliced thinly
- 4 mini bell peppers, sliced into rings, then chopped
- 1 cup frozen edamame, shelled, cooked according to package directions
- 3 green onions, chopped
For the Dressing
- 1/4 cup light mayonnaise, or to taste
- 1 tablespoon sriracha, or to taste
- 1 tablespoon rice vinegar, or to taste
- 1 tablespoon coconut aminos, or to taste
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
On the prepared baking sheet, combine the cooked instant jasmine rice, chili crunch oil, and soy sauce. Mix well to ensure the rice is evenly coated. Spread the rice mixture into a single, even layer across the baking sheet. This is crucial for even crisping.
⏱️ 5 min
- 3
Bake the rice for 35-40 minutes, or until it is golden brown and crunchy. Keep an eye on it during the last 10 minutes to prevent burning. Once crispy, remove from the oven and let cool slightly.
⏱️ 40 min•🌡️ 400
- 4
While the rice is baking, prepare the salad components. Cook the Tyson air fryer chicken nuggets according to package instructions. Once cooked, let them cool slightly, then chop them into bite-sized pieces.
⏱️ 15 min
- 5
Cook the shelled frozen edamame according to package directions, typically by microwaving until tender-crisp. Drain any excess water.
⏱️ 3 min
- 6
Slice the mini cucumbers thinly. If using a mandoline, exercise caution and use a safety guard. Slice the mini bell peppers into rings, then chop any remaining pieces for safety.
⏱️ 7 min
- 7
Chop the green onions.
⏱️ 2 min
- 8
In a large mixing bowl, combine the chopped chicken nuggets, cooked edamame, sliced cucumbers, chopped bell peppers, and chopped green onions.
⏱️ 3 min
- 9
In a small bowl, whisk together the light mayonnaise, sriracha, rice vinegar, coconut aminos, salt, garlic powder, and onion powder until well combined.
⏱️ 2 min
- 10
Add the cooled crispy rice to the large mixing bowl with the other salad ingredients. Pour the prepared dressing over the salad.
⏱️ 2 min
- 11
Using two large spoons or tongs, mix all the ingredients thoroughly until everything is well combined and coated with the dressing.
⏱️ 3 min
- 12
Taste the salad and adjust the amounts of light mayonnaise, coconut aminos, sriracha, and other seasonings as desired to suit your preference. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken and Rice Salad
For the Crispy Rice
- 2 packets instant jasmine rice, cooked
- 1 tablespoon chili crunch oil, or to taste
- 1 tablespoon soy sauce, or to taste
For the Salad
- 12 ounces Tyson air fryer chicken nuggets, cooked according to package directions, then chopped
- 3 mini cucumbers, sliced thinly
- 4 mini bell peppers, sliced into rings, then chopped
- 1 cup frozen edamame, shelled, cooked according to package directions
- 3 green onions, chopped
For the Dressing
- 1/4 cup light mayonnaise, or to taste
- 1 tablespoon sriracha, or to taste
- 1 tablespoon rice vinegar, or to taste
- 1 tablespoon coconut aminos, or to taste
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
On the prepared baking sheet, combine the cooked instant jasmine rice, chili crunch oil, and soy sauce. Mix well to ensure the rice is evenly coated. Spread the rice mixture into a single, even layer across the baking sheet. This is crucial for even crisping.
⏱️ 5 min - 3
Bake the rice for 35-40 minutes, or until it is golden brown and crunchy. Keep an eye on it during the last 10 minutes to prevent burning. Once crispy, remove from the oven and let cool slightly.
⏱️ 40 min•🌡️ 400 - 4
While the rice is baking, prepare the salad components. Cook the Tyson air fryer chicken nuggets according to package instructions. Once cooked, let them cool slightly, then chop them into bite-sized pieces.
⏱️ 15 min - 5
Cook the shelled frozen edamame according to package directions, typically by microwaving until tender-crisp. Drain any excess water.
⏱️ 3 min - 6
Slice the mini cucumbers thinly. If using a mandoline, exercise caution and use a safety guard. Slice the mini bell peppers into rings, then chop any remaining pieces for safety.
⏱️ 7 min - 7
Chop the green onions.
⏱️ 2 min - 8
In a large mixing bowl, combine the chopped chicken nuggets, cooked edamame, sliced cucumbers, chopped bell peppers, and chopped green onions.
⏱️ 3 min - 9
In a small bowl, whisk together the light mayonnaise, sriracha, rice vinegar, coconut aminos, salt, garlic powder, and onion powder until well combined.
⏱️ 2 min - 10
Add the cooled crispy rice to the large mixing bowl with the other salad ingredients. Pour the prepared dressing over the salad.
⏱️ 2 min - 11
Using two large spoons or tongs, mix all the ingredients thoroughly until everything is well combined and coated with the dressing.
⏱️ 3 min - 12
Taste the salad and adjust the amounts of light mayonnaise, coconut aminos, sriracha, and other seasonings as desired to suit your preference. Serve immediately.
⏱️ 1 min