Description
Crunchy crispy rice salad with juicy chicken and creamy bang bang sauce. A bold, flavorful meal perfect for lunch or dinner.
Ingredients
- 1 cup uncooked jasmine rice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 pound chicken tenders
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 small cucumbers sliced
- 1 medium carrot julienned
- ½ red onion thinly sliced
- 1 avocado diced
- ¼ cup chopped cilantro
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame seeds
Instructions
- Cook rice according to package instructions. Spread cooked rice onto a baking sheet and let cool completely.
- Preheat oven to 425°F. Toss cooled rice with olive oil, soy sauce, and chili oil. Spread evenly and bake for 30 to 40 minutes, flipping halfway, until golden and crispy.
- Season chicken with salt and pepper. Drizzle with olive oil and bake at 400°F for 18 to 20 minutes or until cooked through to 165°F. Let rest, then slice into bite-sized pieces.
- Slice cucumbers, julienne the carrot, slice the onion, dice the avocado, and chop cilantro. Add to a large bowl.
- In a bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and lime juice until smooth and creamy.
- Add crispy rice and chicken to the bowl with vegetables. Pour dressing over and toss until everything is evenly coated.
- Top with sesame seeds and serve immediately for best crunch.
Notes
- Chicken should reach 165°F internally for safe consumption.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion