Chicken Crispy Rice Salad with Sesame Ginger Dressing
This Chicken Crispy Rice Salad is packed with fresh, bold flavours and satisfying crunch. Tender shredded chicken, crispy golden rice, and a colourful mix of red cabbage, edamame, avocado, and herbs come together with a zesty sesame ginger dressing.
Main Course
4
15 mins
40 mins
55 mins
Main Course
4
15 mins
40 mins
55 mins
Ingredients
2 cups of cooked shredded chicken
1 cup of red cabbage, shredded
1 cup of edamame beans, shelled, cooked and cooled
1 avocado, diced
½ cucumber, thinly sliced
3 spring onions, thinly sliced
½ cup of ground coriander, chopped (leaves and stems)
¼ cup of roasted peanuts, plus more to garnish
1 red chilli, thinly sliced (optional)
Crispy Rice
2 cups of cooked rice, cooled
2 tablespoons of soy sauce
2 tablespoons of sesame oil
1-2 tablespoons of chilli oil, (optional)
Sesame Ginger Dressing
2 tablespoons of sesame oil
2 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 tablespoons of lime juice, fresh
1 tablespoon of ginger, grated
1 clove of garlic, minced
Instructions
- For the crispy rice, preheat your oven to 180ºC. Put the cooked rice, soy sauce, sesame oil and chili oil (if using) on a baking tray, toss to coat evenly and spread into an even layer on the tray. Bake for 30–40 minutes, stirring halfway, until the rice is crispy and golden brown. Set aside to cool.
- For the sesame ginger dressing, whisk all ingredients together in a small bowl until smooth and set aside.
- In a large bowl, add the cooled crispy rice, shredded chicken, red cabbage, edamame, avocado, cucumber, spring onion, coriander leaves, chopped peanuts and red chili. Pour over the sesame ginger dressing and toss well to combine.
- Transfer to a serving bowl or platter and sprinkle with extra peanuts. Serve immediately and store any leftovers in the fridge for up to 3 days.
Notes
For better results, use day-old rice that’s been chilled – this helps it crisp up better. Contains soy, sesame, nuts, and gluten. Recipe credit: Chelsea Shine