Crispy Rice Chicken Salad by @raziyyz
4 servings
🍚
400 g
Cooked rice
🥢
30 ml
Soy sauce
🫗
10 ml
Sesame oil
🌶️
2.5 ml
Chili flakes
🥒
300 g
Cucumber
🧅
43 g
Green onions
🫘
150 g
Edamame
🥑
150 g
Avocado
🌿
7 g
Cilantro
🍗
340 g
Chicken breast
🥣
180 ml
Fat free greek yogurt
🥚
60 ml
Light mayo
🌶️
30 ml
Hot sauce
🍋
67 g
Lime
🧂
2.5 ml
Salt
🧄
2.5 ml
Garlic powder
💧
30 ml
Water
🍬
15 ml
Sweetener
Preheat
Preheat the oven to 450°F (230°C).
Add
cooked rice
soy sauce
Add the cooked rice and soy sauce to the baking sheet.
Mix
sesame oil
chili flakes- Cooked rice
Mix in the sesame oil and chili flakes until the rice is evenly coated.
Spread- cooked rice
Spread the seasoned rice into an even layer on the baking sheet.
- Bake
- cooked rice
Bake the rice for 10 to 12 minutes until crisp.
Slice
cucumber
avocado
cilantro
Thinly slice the cucumber and chop the avocado, cilantro, and green onions.
- Cube
chicken breast
Cube the chicken breast into bite-size pieces.
- Add
- cucumber
green onions
Add the cucumber and green onions to the large bowl.
- Add
edamame- avocado
- cilantro
Add the edamame, avocado, cilantro, and chicken breast to the salad bowl.
- Add
fat-free plain Greek yogurt- light mayo
Add the Greek yogurt and light mayo to the small bowl.
- Stir
- hot sauce
lime
Stir in the hot sauce and squeezed lime juice.
Season- salt
Season the dressing with salt and garlic powder.
- Add
water
Add water gradually and stir until the dressing is smooth and pourable.
- Stir
sweetener
Stir in the optional sweetener if a sweeter dressing is desired.
- Add
- cooked rice
Add the crispy rice to the salad bowl.
Pour
- fat-free plain Greek yogurt
- light mayo
Pour the dressing over the salad and toss until evenly coated.
Crispy Rice Chicken Salad by @raziyyz
4 servings
🍚
400 g
Cooked rice
🥢
30 ml
Soy sauce
🫗
10 ml
Sesame oil
🌶️
2.5 ml
Chili flakes
🥒
300 g
Cucumber
🧅
43 g
Green onions
🫘
150 g
Edamame
🥑
150 g
Avocado
🌿
7 g
Cilantro
🍗
340 g
Chicken breast
🥣
180 ml
Fat free greek yogurt
🥚
60 ml
Light mayo
🌶️
30 ml
Hot sauce
🍋
67 g
Lime
🧂
2.5 ml
Salt
🧄
2.5 ml
Garlic powder
💧
30 ml
Water
🍬
15 ml
Sweetener
Preparation Steps
Step 1/16
Preheat the oven to 450°F (230°C).
Step 2/16
Add the cooked rice and soy sauce to the baking sheet.
Step 3/16
Mix in the sesame oil and chili flakes until the rice is evenly coated.
Step 4/16
Spread the seasoned rice into an even layer on the baking sheet.
Step 5/16
Bake the rice for 10 to 12 minutes until crisp.
Step 6/16
Thinly slice the cucumber and chop the avocado, cilantro, and green onions.
Step 7/16
Cube the chicken breast into bite-size pieces.
Step 8/16
Add the cucumber and green onions to the large bowl.
Step 9/16
Add the edamame, avocado, cilantro, and chicken breast to the salad bowl.
Step 10/16
Add the Greek yogurt and light mayo to the small bowl.
Step 11/16
Stir in the hot sauce and squeezed lime juice.
Step 12/16
Season the dressing with salt and garlic powder.
Step 13/16
Add water gradually and stir until the dressing is smooth and pourable.
Step 14/16
Stir in the optional sweetener if a sweeter dressing is desired.
Step 15/16
Add the crispy rice to the salad bowl.
Step 16/16
Pour the dressing over the salad and toss until evenly coated.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
430 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
12 minutes
Overall
22 minutes
Difficulty
Level
Easy (1/4)
Steps
16 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@raziyyz
Origin
Cuisine
American, Asian
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos