Bang Bang Chicken Crispy Rice Salad
A vibrant and nutritious salad combining crispy rice, shredded chicken, and fresh vegetables, perfect for busy days or gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups day-old rice
- 1 lb chicken breast, cooked and shredded
- 1 cucumber, diced
- 2 carrots, shredded
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh herbs (like cilantro or parsley)
- Juice of 1 lime
- 2 tbsp soy sauce
- 2 tbsp chili oil
- 1/2 cup sweet chili dressing
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss day-old rice with soy sauce and chili oil. Spread the rice on a baking sheet and bake for 20-25 minutes, or until crispy.
- Combine the shredded chicken, cucumber, carrots, avocado, red onion, and fresh herbs in a large mixing bowl.
- Allow the rice to cool slightly before adding it to the mixing bowl.
- Drizzle the sweet chili dressing on top and toss gently to combine.
- Squeeze lime juice over the salad, season with salt and pepper, and serve immediately.
Notes
Best enjoyed fresh to maintain the crispiness of rice and freshness of vegetables. Store leftovers in an airtight container in the fridge for 1-2 days.