This crispy rice chicken and cucumber sald is crunchy, creamy, fresh, and satisfying all at once, basically the perfect “big bowl” meal. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
Crispy rice gives this bowl a snacky crunch, cucumber keeps it refreshing, and the sweet chili yogurt dressing is just the right balance of sweet and savory.
INGREDIENTS FOR THE SALAD
– Rice
– English cucumber
– Edamame
– Avocado
– Chicken patties
– Greek yogurt
– Mayo
– Sweet chili sauce
– Paprika
– Salt
– Sesame seeds
– Green onions
Preheat oven to 400°F. Line a baking sheet tray with tin foil or parchment paper.
STEP 1: PREHEAT THE OVEN
STEP 2: SEASON THE RICE
Spread cooled rice on the tray. Drizzle with dark soy sauce, sesame oil, and chili crisp oil. Toss until evenly coated, then spread into an even layer.
STEP 3: BAKE UNTIL CRISPY
Bake 30 to 40 minutes, tossing and rotating the tray halfway through, until the rice is crispy and golden.
STEP 4: MAKE THE SWEET CHILI DRESSING
Whisk Greek yogurt, mayo, sweet chili sauce, and paprika until smooth. Taste and add a pinch of salt if needed.
STEP 5: ASSEMBLE THE SALAD
In a large bowl, mix the salad ingredients together. Add dressing and toss until evenly coated. Top with sesame seeds and sliced green onions.
PRO TIPS
- Store the crispy rice separately for easy meal prep
- Add the avocados last so they don't mash into the bowl
- Add peanuts or crispy wontons for extra crunch
GET THE FULL RECIPE
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