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This Crispy Rice Chicken Salad is a lighter, protein-packed take on the viral crispy rice, cucumber and chicken combination. With crunchy golden rice, juicy chicken, edamame and fresh vegetables, it’s full of texture and flavour while still being easy to throw together.
Dressing:
1.
Microwave your rice according to the package instructions if you don’t have cooked leftover rice.
2.
Spread the cooked rice on a tray, toss with the sesame oil and soy sauce, then air-fry/oven-bake at 180c on parchment paper until crispy, for about 30mins.
3.
Meanwhile, pan-fry your diced chicken until fully cooked using a non-stick pan, or a little extra sesame oil to avoid sticking.
4.
Mix the yoghurt, lime juice, sriracha and honey together to create the dressing in a small bowl or jar.
5.
In a separate bowl, combine the cucumber, cabbage and edamame together, followed by the crispy rice and chicken once cooked.
6.
Drizzle over the dressing and serve immediately.
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Storage information
Store leftovers in an airtight container in the fridge and eat within 24 hours. Keep the crispy rice separate from the salad and dressing to maintain its texture. The rice can be eaten cold straight from the fridge or reheated until steaming hot throughout, but do not reheat the rice.
Tip
Lower carb: Reduce or omit the rice, and increase the cucumber, cabbage and edamame. You could also replace some of the rice with cauliflower rice before crisping it. Lower fat: Use fat-free Greek yoghurt.
Cost-saving tips
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