Bang Bang Chicken Crispy Rice Salad
A vibrant dish combining crispy rice, juicy chicken, and fresh vegetables all enveloped in a creamy dressing, perfect for lunch or dinner.
Ingredients
Crispy Rice
- 1 cup uncooked rice Any variety of rice can be used.
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp chili oil
Main Ingredients
- 5 pieces chicken tenders Cook according to package instructions.
- 3 pieces baby cucumbers Sliced or julienned.
- 1 medium carrot, julienned
- ½ medium red onion (pickled or regular) Sliced into half moons.
- 1 piece avocado, cubed
- ¼ cup cilantro, minced
Dressing
- ¼ cup mayo
- ¼ cup Greek yogurt
- ¼ cup sweet chili sauce
- 1 tbsp sriracha Skip if you're spice sensitive.
- 1 piece lime, juiced
- to taste sesame seeds, for topping
Instructions
Preparation
- Begin by cooking your rice. Once cooled, spread it on a parchment-lined baking sheet.
- Add the olive oil, soy sauce, and chili oil. Mix well and bake at 425°F (about 220°C) for 30-45 minutes, flipping halfway until crispy to your liking.
Cooking Chicken
- Meanwhile, add the chicken tenders to another baking sheet and cook according to package instructions.
- Toss in sweet chili sauce if desired and cut into small pieces.
Preparing Vegetables
- Slice the cucumbers, julienne the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro.
- Add to a large salad bowl.
Making Dressing
- Make the dressing by mixing the mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice.
Assembly
- Add the sliced chicken to the bowl along with the crispy rice.
- Pour in the dressing, toss, and top with sesame seeds. Enjoy!
Notes
Serve in a large decorative bowl and garnish with fresh cilantro. Pair with a chilled beverage for a refreshing meal.