Crispy Chicken Salad
Crispy Chicken Salad
Ingredients
For the Crispy Rice
- 1 1/2 cups sticky rice, cooked
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Salad
- 1 cucumber, sliced into half-moons
- 1 cup carrots, shredded
- 2 cups red cabbage, thinly sliced or chopped
- 4 spring onions, thinly sliced
- 1 pound crispy chicken, cooked and chopped or shredded
- 1 teaspoon black sesame seeds, for garnish
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1/4 cup perinaise
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the cooked sticky rice with soy sauce and sesame oil. Mix well to ensure the rice is evenly coated. Spread the seasoned rice in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Bake the sticky rice for 20-25 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning. Once crispy, remove from the oven and let cool slightly.
⏱️ 25 min•🌡️ 375
- 4
While the rice is baking, prepare the vegetables. Slice the cucumber into half-moons, shred the carrots, thinly slice or chop the red cabbage, and thinly slice the spring onions.
⏱️ 10 min
- 5
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and perinaise until smooth and well combined. Set aside.
⏱️ 3 min
- 6
In a large mixing bowl, combine the sliced cucumber, shredded carrots, red cabbage, and spring onions. Add the cooked crispy chicken and the cooled crispy rice.
⏱️ 5 min
- 7
Pour the prepared creamy dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
⏱️ 2 min
- 8
Divide the salad among serving bowls. Sprinkle with black sesame seeds for garnish before serving. Enjoy immediately for the best texture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Salad
For the Crispy Rice
- 1 1/2 cups sticky rice, cooked
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Salad
- 1 cucumber, sliced into half-moons
- 1 cup carrots, shredded
- 2 cups red cabbage, thinly sliced or chopped
- 4 spring onions, thinly sliced
- 1 pound crispy chicken, cooked and chopped or shredded
- 1 teaspoon black sesame seeds, for garnish
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1/4 cup perinaise
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the cooked sticky rice with soy sauce and sesame oil. Mix well to ensure the rice is evenly coated. Spread the seasoned rice in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Bake the sticky rice for 20-25 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning. Once crispy, remove from the oven and let cool slightly.
⏱️ 25 min•🌡️ 375 - 4
While the rice is baking, prepare the vegetables. Slice the cucumber into half-moons, shred the carrots, thinly slice or chop the red cabbage, and thinly slice the spring onions.
⏱️ 10 min - 5
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and perinaise until smooth and well combined. Set aside.
⏱️ 3 min - 6
In a large mixing bowl, combine the sliced cucumber, shredded carrots, red cabbage, and spring onions. Add the cooked crispy chicken and the cooled crispy rice.
⏱️ 5 min - 7
Pour the prepared creamy dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
⏱️ 2 min - 8
Divide the salad among serving bowls. Sprinkle with black sesame seeds for garnish before serving. Enjoy immediately for the best texture.
⏱️ 1 min