Name: Bang Bang Chicken Crispy Rice Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup uncooked rice (Use white or brown rice as preferred); 2 tbsp olive oil; 2 tbsp soy sauce (Use gluten-free if needed); 1 tbsp chili oil; 5 pieces chicken tenders; 3 pieces baby cucumbers (Sliced); 1 medium carrot (Julienned); 0.5 pieces red onion (Pickled or regular, sliced into half moons); 1 pieces avocado (Cubed); 0.25 cup cilantro (Mince); 0.25 cup mayo; 0.25 cup Greek yogurt; 0.25 cup sweet chili sauce; 1 tbsp sriracha (Optional, adjust to spice preference); 1 pieces lime (Juiced); to taste sesame seeds

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Why make this recipe

Bang Bang Chicken Crispy Rice Salad is a fun and delicious dish that combines crispy rice, tender chicken, and fresh veggies. This recipe is perfect for a light lunch or a satisfying dinner. The blend of flavors from the creamy dressing and the sweet chili sauce makes it a hit with everyone. Plus, it’s easy to prepare and packed with nutrients!

How to make Bang Bang Chicken Crispy Rice Salad

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 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)

Directions

Begin by cooking your rice according to package instructions. Once cooled, spread it on a parchment-lined baking sheet. Add the olive oil, soy sauce, and chili oil. Mix well and bake at 425°F (220°C) for 30-45 minutes, flipping halfway through until crispy to your liking.
While the rice is baking, place the chicken tenders on another baking sheet and cook according to package instructions. If desired, toss the cooked chicken in sweet chili sauce and cut it into small pieces.
Slice the cucumbers, julienne the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Combine these fresh ingredients in a large salad bowl.
Prepare the dressing by mixing the mayo, Greek yogurt, sweet chili sauce, sriracha, and lime juice in a separate bowl.
Add the sliced chicken to the salad bowl along with the crispy rice. Pour the dressing over the salad, toss everything together, and top with sesame seeds. Enjoy!

How to serve Bang Bang Chicken Crispy Rice Salad

Bang Bang Chicken Crispy Rice Salad is great served immediately while the rice is still crispy. You can enjoy it in a large bowl or plate it individually. It also works well as a side dish for grilled meats or as a main dish on its own.

How to store Bang Bang Chicken Crispy Rice Salad

If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within a day or two. Keep the crispy rice separate if possible to maintain its crunch. When ready to eat, you can reheat the rice in the oven to regain its crispiness before combining it with the salad.

Tips to make Bang Bang Chicken Crispy Rice Salad

Make sure to let the rice cool completely before baking. This helps it become extra crispy.
Feel free to add more vegetables like bell peppers or shredded cabbage for extra crunch and nutrition.
Adjust the level of sriracha based on your spice preference; you can always start with less and add more if you like it spicier.

Variation

You can switch up the protein in this recipe by using grilled shrimp or tofu instead of chicken. Both options will add unique flavors and textures to the salad.

FAQs

1. Can I prepare the salad in advance?
Yes, you can prepare the salad ingredients ahead of time. Just keep the dressing and crispy rice separate until you’re ready to serve.

2. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari.

3. Can I use brown rice instead of white rice?
Yes, you can use brown rice. Note that it may take longer to cook, and the texture will be slightly different.