Description
A delicious salad that combines crispy chicken, fresh veggies, and a creamy dressing for a flavorful explosion.
Ingredients
Scale
- 1 cup uncooked jasmine rice
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 5 chicken tenders
- 3 baby cucumbers, thinly sliced
- 1 medium carrot, julienned
- ½ red onion, pickled or regular
- 1 avocado, sliced
- ¼ cup cilantro, chopped
- ¼ cup mayo
- ¼ cup Greek yogurt
- ¼ cup sweet chili sauce
- 1 tbsp sriracha
- 1 lime, juiced
- Sesame seeds (for topping)
Instructions
- Cook the rice: Rinse jasmine rice under cold water until clear, then combine with 2 cups water in a medium saucepan. Bring to a boil, then simmer and cover for 15 minutes. Fluff with a fork and set aside.
- Prepare the chicken: Heat olive oil in a skillet. Season chicken with soy sauce, salt, and pepper. Cook for 5-7 minutes per side until golden brown. Let rest before slicing.
- Vegetable prep: Julienne carrots, slice cucumbers, and chop cilantro and avocado. Slice avocado just before serving.
- Make the dressing: Whisk together mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice until smooth.
- Assemble the salad: In a bowl, combine rice, chicken, vegetables, and cilantro. Toss with dressing, reserving some for serving.
- Serve: Divide into bowls, top with avocado slices and sprinkle with sesame seeds.
Notes
For extra flavor, consider adding chopped peanuts or making variations like a Mediterranean twist or a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Bang Bang Chicken, Crispy Rice Salad, Asian Salad, Chicken Salad, Creative Salad Recipes