Bang Bang Chicken Crispy Rice Salad
Crunchy rice, juicy chicken, and a sweet-spicy dressing.
A vibrant salad packed with crispy rice, tender chicken, fresh vegetables, and a creamy, sweet-heat bang bang dressing.
Equipment
Ingredients
Main
chicken breast (cooked)
400 g
jasmine rice (cooked, cooled)
200 g
cucumber (sliced)
1 piece
carrot (julienned)
1 piece
red cabbage (shredded)
100 g
spring onion (sliced)
2 piece
mayonnaise
60 g
sweet chili sauce
45 g
sriracha
15 g
honey
15 g
lime (juiced)
1 piece
olive oil
30 ml
salt
3 g
black pepper
1 g
Instructions
Cook and crisp the rice
Cook jasmine rice until tender, then spread it on a baking sheet and bake until crispy and golden.
Prepare the vegetables
Slice cucumber, julienne carrot, shred red cabbage, and slice spring onions.
Cook the chicken
Season and pan-fry chicken breast until golden and cooked through.
Make the bang bang dressing
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Assemble the salad
Combine crispy rice, sliced vegetables, and shredded chicken in a large bowl. Drizzle with bang bang dressing and toss gently to coat.
Storage
Best enjoyed fresh; dressing can be stored separately for up to 3 days.
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