Bang Bang Chicken Crispy Rice Salad
Bang Bang Chicken Crispy Rice Salad
Ingredients
For the Crispy Rice
- 3 cups cooked rice, day-old, cold
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
For the Chicken
- 1 1/2 pounds chicken tenders
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bang Bang Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
For the Salad
- 1 English cucumber, sliced into half-moons
- 1 cup carrots, shredded
- 1/2 red onion, thinly sliced
- 2 avocados, diced
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Spread the cold, cooked rice evenly in a single layer on the prepared baking sheet. Drizzle with vegetable oil, soy sauce, and chili crisp. Toss gently to coat the rice. Bake for 20-25 minutes, stirring halfway through, until the rice is golden brown and crispy.
⏱️ 25 min•🌡️ 400
- 3
While the rice bakes, prepare the chicken. Pat the chicken tenders dry with paper towels. Drizzle with olive oil and season with salt and black pepper. Place them on a separate baking sheet or alongside the rice if space allows. Bake for 15-20 minutes, or until cooked through and no longer pink in the center (internal temperature should reach 165°F / 74°C). Once cooked, remove from the oven and let rest for a few minutes before slicing or dicing into bite-sized pieces.
⏱️ 20 min•🌡️ 400
- 4
While the chicken and rice are cooking, prepare the bang bang dressing. In a small bowl or jar, combine the mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and lime juice. Whisk or shake vigorously until the dressing is smooth and well combined.
⏱️ 5 min
- 5
In a large mixing bowl, combine the sliced cucumber, shredded carrots, thinly sliced red onion, diced avocados, and chopped cilantro.
⏱️ 5 min - 6
Add the sliced or diced cooked chicken and the crispy rice to the bowl with the vegetables. Pour the bang bang dressing over all the ingredients. Toss gently to combine everything thoroughly, ensuring the chicken, rice, and vegetables are evenly coated with the dressing.
⏱️ 5 min
- 7
Serve immediately and enjoy your Bang Bang Chicken Crispy Rice Salad!
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken Crispy Rice Salad
For the Crispy Rice
- 3 cups cooked rice, day-old, cold
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
For the Chicken
- 1 1/2 pounds chicken tenders
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bang Bang Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
For the Salad
- 1 English cucumber, sliced into half-moons
- 1 cup carrots, shredded
- 1/2 red onion, thinly sliced
- 2 avocados, diced
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Spread the cold, cooked rice evenly in a single layer on the prepared baking sheet. Drizzle with vegetable oil, soy sauce, and chili crisp. Toss gently to coat the rice. Bake for 20-25 minutes, stirring halfway through, until the rice is golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 3
While the rice bakes, prepare the chicken. Pat the chicken tenders dry with paper towels. Drizzle with olive oil and season with salt and black pepper. Place them on a separate baking sheet or alongside the rice if space allows. Bake for 15-20 minutes, or until cooked through and no longer pink in the center (internal temperature should reach 165°F / 74°C). Once cooked, remove from the oven and let rest for a few minutes before slicing or dicing into bite-sized pieces.
⏱️ 20 min•🌡️ 400 - 4
While the chicken and rice are cooking, prepare the bang bang dressing. In a small bowl or jar, combine the mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and lime juice. Whisk or shake vigorously until the dressing is smooth and well combined.
⏱️ 5 min - 5
In a large mixing bowl, combine the sliced cucumber, shredded carrots, thinly sliced red onion, diced avocados, and chopped cilantro.
⏱️ 5 min - 6
Add the sliced or diced cooked chicken and the crispy rice to the bowl with the vegetables. Pour the bang bang dressing over all the ingredients. Toss gently to combine everything thoroughly, ensuring the chicken, rice, and vegetables are evenly coated with the dressing.
⏱️ 5 min - 7
Serve immediately and enjoy your Bang Bang Chicken Crispy Rice Salad!