Crispy Rice Salad ππ₯
This quick and easy lunch starts with vegetables from the fridge and a store-bought cooked chicken. Combine with crispy rice and plenty of coriander, then toss everything with a bright, Asian-inspired dressing. The result is a fresh, crunchy salad bursting with flavor, ideal for busy work-from-home days or a quick meal prep!
Ingredients 18
1 packet microwave basmati rice, cooked, spread out on a baking tray
1 tbsp red Thai curry paste, to mix with rice
olive oil spray, for spraying rice if dry, optional
150 g rotisserie chicken breast, shredded, for 2 servings
1β4 cup coriander, roughly chopped
1β4 cup edamame, cooked, shelled
1 cup spinach, chopped
1β2 cup cucumber, chopped
1 spring onion, sliced (white and green parts)
2 tbsp shallots, crispy, for garnish
Dressing
1 tbsp soy sauce
2 tsp sesame oil
2 tsp rice wine vinegar
1β2 lemon juice
1 tsp garlic, crushed
1 tsp sugar, optional, but helps balance acidity
1 tsp chilli crisp, oil drained if desired
salt and pepper, to taste
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Method 4
Combine the with the and mix well so the rice is evenly coated. Spread the rice evenly on a baking tray. If the rice looks dry, spray lightly with olive oil. Place in the oven at 200Β°C for 20 minutes or until golden and crunchy. Let the rice cool completely before adding to the salad.
In a large bowl, add the , , , , , and .
Add the , , , juice of 1β2 lemon, , (if using), and to a jar. Shake until well combined, or whisk together in a bowl.
Add the cooled to the salad along with the dressing. Toss everything together until well combined. Garnish with and season with salt and pepper to taste.
SALUTΓ's tips
Keeps for a day after in the fridge!
