Sweet Chilli Crispy Rice Salad
A vibrant, high-protein Asian-inspired salad with golden crispy jasmine rice, fresh vegetables, tender chicken, and a creamy sweet-chilli dressing.
Equipment
Ingredients
Crispy Rice
cooked jasmine rice (cooled)
450 g
soy sauce
3 tsp
chili crisp oil
1 tbsp
sesame oil
1 tbsp
Salad
cucumber (thinly sliced)
2 pcs
edamame
1 cup
green onion (thinly sliced)
1 bunch
avocado (chopped)
1 pcs
chicken breast (cooked)
400 g
peanut
50 g
Sweet Chilli Creamy Dressing
Greek yoghurt
60 ml
mayo
60 ml
sweet chilli sauce
50 ml
paprika
0.5 tsp
Instructions
Preheat oven
Preheat oven to 200°C and line a baking tray with parchment paper.
Prepare crispy rice
Toss the cooled rice with soy sauce, chili crisp oil, and sesame oil until evenly coated.
Bake rice until crispy
Spread the rice evenly on the lined baking tray and bake for 30-40 minutes, tossing halfway, until golden and crispy.
Cook chicken
Cook chicken breast according to your preferred method until fully cooked and golden.
Make dressing
Whisk Greek yoghurt, mayo, sweet chilli sauce, and paprika until smooth. Add water to thin if needed and adjust seasoning to taste.
Assemble salad
Add cucumber, edamame, green onion, avocado, cooked chicken, and crispy rice to a large bowl. Pour over the dressing, toss gently, and garnish with peanuts.
Original recipe
Storage
Best enjoyed fresh. Store dressing separately if preparing ahead.
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