Crispy Rice Salad with Chicken and Chilli Dressing
Recipe for crispy rice salad with chicken, vegetables and chilli dressing.
Servings 4 servings
Calories 645kcal
Ingredients
Crispy rice
- 400 g cooked, cold rice – preferably basmati or jasmine
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1-2 tbsp crispy chilli oil (chilli crisp)
Chilli dressing
- 4 tbsp mayonnaise
- 4 tbsp Greek yoghurt
- 1 tsp honey
- 2 tbsp sweet chilli sauce
- 1-2 tsp hot chilli sauce
- 1 lime, juice only
- 1 tbsp parsley, finely chopped
- Salt and freshly ground pepper
Salad
- 400 g cooked chicken, shredded
- 1/2 pointed (sweetheart) cabbage, finely shredded
- 140 g carrots, grated
- 1 cucumber, diced
- 1 pepper, diced
- 200 g edamame beans, defrosted
- 1-2 avocados, diced
- 4 spring onions, sliced
- 1 handful peanuts, roughly chopped
Instructions
Crispy rice
- Mix the rice thoroughly with the sesame oil, soy sauce and chilli oil and spread it in an even layer on a baking tray lined with baking paper.
- Bake in a preheated conventional oven (top and bottom heat) at 215°C for about 30-40 minutes – or until nicely crisp and golden. Turn the rice 2-3 times along the way.Leave to cool slightly on the baking paper.
Chilli dressing
- Mix all the dressing ingredients together and season with salt and freshly ground pepper.
Salad
- Divide the vegetables, chicken and crispy rice between 4 plates. Top with the chilli dressing and peanuts - and serve immediately.
- You can also toss everything together with the dressing - vegetables, chicken and crispy rice.
Nutrition
Calories: 645kcal | Carbohydrates: 61g | Protein: 34g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 371mg | Potassium: 1400mg | Fiber: 11g | Sugar: 16g | Vitamin A: 6489IU | Vitamin C: 83mg | Calcium: 173mg | Iron: 3mg