Cripsy Rice & Chicken Salad
Servings
2
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesHave you ever had crispy rice before? It’s full of texture in a salad and I’m sure you’re going to love this recipe!
Ingredients
- Salad
3 cups cooked rice
2 tbsp tom yum paste
2 tbsp neutral oil (vegetable, avocado, etc.)
3 mini cucumbers, sliced
3 green onions, sliced
¼ red onion, sliced and rinsed under cold water
¼ savoy cabbage, sliced
½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 cooked chicken breast, cut into pieces
- Dressing
2 tbsp soy sauce
2 tbsp fish sauce
4 tbsp lime juice (about 2 limes)
1 tbsp white sugar
1 tsp chili garlic sauce
1 clove garlic, minced
- Optional garnish: coarsely chopped peanuts or cashews
Instructions
- Preheat the oven to 400°F and place the rack in the middle.
- In a bowl, mix the cooked rice with 2 tbsp of tom yum paste and 2 tbsp of neutral oil.
- Spread the rice mixture on a baking sheet lined with parchment paper and bake in the oven for 20-25 minutes.
- Prepare the dressing by combining in a small bowl: 2 tbsp soy sauce, 2 tbsp fish sauce, 4 tbsp lime juice, 1 tbsp white sugar, 1 tsp chili garlic sauce, and 1 minced garlic clove.
- In a large bowl, combine the salad ingredients: the cooled crispy rice, 3 sliced mini cucumbers, 3 sliced green onions, ¼ sliced red onion (rinsed under cold water), ¼ sliced savoy cabbage, ½ cup mint leaves, ½ cup cilantro leaves, and 1 cooked chicken breast cut into pieces.
- Pour the dressing over the salad and mix well.
Notes
- If you can’t find Tom yum paste, you can use Red Curry Paste instead.
- You can cook the rice in the airfryer instead of oven. Simply place in a single layer at 400F for about 10 minutes or until crispy.
