High Protein Chilli Chicken Crispy Rice Salad
High Protein Chilli Chicken Crispy Rice Salad
Ingredients
For the Crispy Rice
- 250 g cooked rice, I use 2x 125g cup rice
- as needed chilli paste, to taste
- 1 teaspoon low sodium soy sauce, to 2 teaspoons
- 1 teaspoon sesame oil, heaped
For the Salad
- 2 Lebanese cucumbers, thinly sliced
- 200 g edamame
- 1 avocado, cubed
- as needed green onion, chopped, to taste
- 300 g chicken tenders, cooked per packet instructions (e.g., air-fried at 190C for 12 minutes)
- as needed sesame seeds, for serving
- 1 batch crispy rice, prepared as above
For the Dressing
- 100 g greek yogurt
- 65 g perinaise, or mayonnaise
- 20 g sriracha, about a heaped tablespoon
- 50 g sweet chilli sauce, about 2-3 tablespoons
- 1 tablespoon rice wine vinegar, or white vinegar
Instructions
- 1
Preheat your oven to 180C (350F). In a medium bowl, combine the cooked rice with chilli paste (to your desired spice level), 1 to 2 teaspoons of low sodium soy sauce, and a heaped teaspoon of sesame oil. Mix thoroughly until the rice is evenly coated.
⏱️ 5 min•🌡️ 180
- 2
Spread the seasoned rice in a single layer onto a baking tray. Bake in the preheated oven for approximately 35-40 minutes, stirring the rice every 10-15 minutes to ensure even crispiness.
⏱️ 40 min•🌡️ 180
- 3
While the rice is baking, cook the chicken tenders according to their packet instructions. For example, air-fry at 190C (375F) for 12 minutes until cooked through. Once cooked, let them cool slightly, then cut them into bite-sized pieces.
⏱️ 15 min•🌡️ 190
- 4
In a large mixing bowl, combine the thinly sliced Lebanese cucumbers, edamame, cubed avocado, and chopped green onion.
⏱️ 5 min
- 5
Once the crispy rice is ready, remove it from the oven and let it cool slightly. Add the cooked and cut chicken tenders and the prepared crispy rice to the large mixing bowl with the vegetables.
⏱️ 5 min
- 6
Prepare the dressing: In a separate small bowl, whisk together the greek yogurt, perinaise (or mayonnaise), sriracha, sweet chilli sauce, and rice wine vinegar (or white vinegar) until the dressing is smooth and well combined.
⏱️ 5 min
- 7
Pour the prepared dressing over the salad ingredients in the large bowl. Sprinkle generously with sesame seeds.
⏱️ 2 min
- 8
Mix everything thoroughly until all ingredients are well coated with the dressing. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chilli Chicken Crispy Rice Salad
For the Crispy Rice
- 250 g cooked rice, I use 2x 125g cup rice
- as needed chilli paste, to taste
- 1 teaspoon low sodium soy sauce, to 2 teaspoons
- 1 teaspoon sesame oil, heaped
For the Salad
- 2 Lebanese cucumbers, thinly sliced
- 200 g edamame
- 1 avocado, cubed
- as needed green onion, chopped, to taste
- 300 g chicken tenders, cooked per packet instructions (e.g., air-fried at 190C for 12 minutes)
- as needed sesame seeds, for serving
- 1 batch crispy rice, prepared as above
For the Dressing
- 100 g greek yogurt
- 65 g perinaise, or mayonnaise
- 20 g sriracha, about a heaped tablespoon
- 50 g sweet chilli sauce, about 2-3 tablespoons
- 1 tablespoon rice wine vinegar, or white vinegar
Instructions
- 1
Preheat your oven to 180C (350F). In a medium bowl, combine the cooked rice with chilli paste (to your desired spice level), 1 to 2 teaspoons of low sodium soy sauce, and a heaped teaspoon of sesame oil. Mix thoroughly until the rice is evenly coated.
⏱️ 5 min•🌡️ 180 - 2
Spread the seasoned rice in a single layer onto a baking tray. Bake in the preheated oven for approximately 35-40 minutes, stirring the rice every 10-15 minutes to ensure even crispiness.
⏱️ 40 min•🌡️ 180 - 3
While the rice is baking, cook the chicken tenders according to their packet instructions. For example, air-fry at 190C (375F) for 12 minutes until cooked through. Once cooked, let them cool slightly, then cut them into bite-sized pieces.
⏱️ 15 min•🌡️ 190 - 4
In a large mixing bowl, combine the thinly sliced Lebanese cucumbers, edamame, cubed avocado, and chopped green onion.
⏱️ 5 min - 5
Once the crispy rice is ready, remove it from the oven and let it cool slightly. Add the cooked and cut chicken tenders and the prepared crispy rice to the large mixing bowl with the vegetables.
⏱️ 5 min - 6
Prepare the dressing: In a separate small bowl, whisk together the greek yogurt, perinaise (or mayonnaise), sriracha, sweet chilli sauce, and rice wine vinegar (or white vinegar) until the dressing is smooth and well combined.
⏱️ 5 min - 7
Pour the prepared dressing over the salad ingredients in the large bowl. Sprinkle generously with sesame seeds.
⏱️ 2 min - 8
Mix everything thoroughly until all ingredients are well coated with the dressing. Serve immediately and enjoy!
⏱️ 3 min