Bang Bang Chicken Crispy Rice Salad
Crispy rice, juicy chicken, and a creamy sweet spicy bang bang sauce make this fresh salad irresistible and perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Asian-Inspired
Ingredients
1 cup uncooked rice
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp chili oil
5 chicken tenders
3 baby cucumbers
1 medium carrot, julienned
½ red onion (pickled or regular)
1 avocado
¼ cup cilantro
¼ cup mayonnaise
¼ cup Greek yogurt
¼ cup sweet chili sauce
1 tbsp sriracha (optional)
1 lime, juiced
Sesame seeds (for topping)
Instructions
Cook the rice according to package instructions. Let it cool, then spread onto a parchment-lined baking sheet. Toss with olive oil, soy sauce, and chili oil. Bake at 425°F (220°C) for 30–45 minutes, flipping halfway, until crispy.
Bake the chicken tenders on a separate sheet according to package instructions. Optionally toss in sweet chili sauce, then cut into bite-sized pieces.
Prepare the vegetables: slice cucumbers, julienne the carrot, slice onion into half-moons, cube avocado, and mince cilantro. Add everything to a large salad bowl.
In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha (if using), and lime juice to make the dressing.
Add the cooked chicken and crispy rice to the salad bowl. Pour the dressing over, toss well, and garnish with sesame seeds. Serve immediately.
Notes
Adjust sriracha to control spice level.
For extra crunch, let the rice bake longer until deeply golden.
Pickled onions add extra tang and balance the sweetness of the dressing.
Best served fresh to maintain crispiness of the rice.
Find it online: https://allrecipesmade.com/bang-bang-chicken-crispy-rice-salad/
