Description
A crunchy, saucy, and colorful weeknight meal that balances heat, creaminess, and texture in every bite.
Ingredients
- 1 cup uncooked rice
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp chili oil (or chili crisp)
- 5 chicken tenders
- 3 baby cucumbers, sliced
- 1 medium carrot, julienned
- ½ red onion, thinly sliced (pickled or regular)
- 1 avocado, cubed
- ¼ cup cilantro, minced
- ¼ cup mayo
- ¼ cup Greek yogurt
- ¼ cup sweet chili sauce
- 1 tbsp sriracha (skip if you’re spice sensitive)
- 1 lime, juiced
- Sesame seeds, for topping
Instructions
- Begin by cooking your rice. Once cooled, spread it on a parchment-lined baking sheet and add the oil, soy sauce, and chili crisp. Mix well and bake at 425°F for 30–45 minutes, flipping halfway until crispy to your liking.
- Meanwhile, add the chicken tenders to another baking sheet and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.
- Slice the cucumbers, julienne the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add to a large salad bowl.
- Make the dressing by mixing the mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice.
- Add the sliced chicken to the bowl along with the crispy rice. Pour in the dressing, toss, and top with sesame seeds. Enjoy!
Notes
To maintain crispness, store salad components separately until serving. Adjust sauce ratios to taste based on preference for heat and sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian