Description
This Crispy Rice Chicken Salad combines crunchy baked rice, crispy chicken, fresh vegetables, and a creamy sriracha dressing for a satisfying and flavorful meal. Perfect for lunch or dinner, it balances texture and spice in every bite.
Ingredients
- 100 g dry rice, cooked and cooled
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 chicken breast
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- Salt and black pepper, to taste
- Olive oil spray or vegetable oil, for frying
- 1/2 cucumber, sliced
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1 cup (about 150g) edamame beans, cooked
- Handful cilantro, chopped
- Sesame seeds
- 3 tbsp Greek yogurt
- 1 tbsp mayo
- 1 tbsp sriracha
- 1 tsp honey
- Squeeze of lime
- Pinch of salt
Instructions
- Cook the rice in salted water according to package instructions. Drain and allow it to cool completely.
- Preheat the oven to 200°C (400°F).
- Spread the cooled rice onto a lined baking tray. Drizzle with sesame oil, soy sauce, and sweet chili sauce, then toss well to coat. Spread into an even layer and bake for 35–40 minutes, stirring halfway through, until crispy around the edges.
- Flatten the chicken breast and season with salt and black pepper. Dip into the beaten egg, then coat with panko breadcrumbs. Spray with oil and air fry at 200°C (400°F) for 15–18 minutes until golden and cooked through. Alternatively, pan fry until crispy and fully cooked. Rest for a few minutes, then cut into bite-size pieces.
- In a small bowl, mix the Greek yogurt, mayo, sriracha, honey, lime juice, and salt until smooth.
- Cook the edamame beans according to package instructions if needed, then let cool slightly.
- Prepare the cucumber, red onion, avocado, and cilantro.
- To assemble, add the vegetables, cilantro, and edamame to a serving bowl. Top with crispy rice and chicken pieces.
- Drizzle with the sriracha sauce, sprinkle with sesame seeds, and serve immediately.
Notes
- For extra crunch, let the rice cool fully before baking.
- You can substitute chicken breast with tofu for a vegetarian version.
- Store components separately for best texture if making ahead.
- Add extra sriracha for a spicier dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake and Air Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 105 mg
