Crispy Chicken Summer Salad
Equipment
Ingredients
Salad Base
Cucumber
1 piece
Shredded carrots (shredded)
100 g
Red cabbage (shredded)
150 g
Spring onion
2 stalks
Crispy Rice
Sticky rice, cooked (cooked)
100 g
Soy sauce
15 ml
Sesame oil
10 ml
Crispy Chicken
Chicken, crispy (crispy)
200 g
Sauce
Mayonnaise
60 ml
Sweet chilli sauce
30 ml
Perinaise
30 ml
Topping
Black sesame seeds
10 g
Instructions
Prepare crispy rice
Cover cooked sticky rice with soy sauce and sesame oil. Spread on a baking sheet and bake in preheated oven at 200°C until crisp.
Prepare sauce
Mix mayonnaise, sweet chilli sauce, and perinaise in a small bowl until smooth.
Assemble salad
In a large bowl, add sliced cucumber, shredded carrots, shredded red cabbage, chopped spring onion, crispy chicken, and crispy rice. Pour over the sauce and toss gently to combine. Sprinkle with black sesame seeds.
Serve
Divide into bowls and enjoy immediately.
Original recipe
Storage
Best eaten fresh. Vegetables lose crispness after refrigeration.
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