Crispy Rice Chicken Salad
A high-protein salad with crispy baked rice, chicken, edamame, cucumber and a yogurt-mayo chili dressing.
Nutritionper serving
1 serving ≈ 444 g
- 603 kcal
- Protein: 40 g, 27% of calories
- Fat: 17.3 g, 26% of calories
- Carbs: 71.6 g, 48% of calories
Estimated from the ingredients.
Ingredients15
- 2large
- 450g
- 250g
- 0.5tbsp
- 1tsp
- 1tbsp
- 200g
- 0.5pc
- 0.5pc
- to taste
- 125g
- 2tbsp
- 50ml
- to taste
- to taste
Cookware
- Baking sheet
- Oven
- Mixing bowllarge
Contains
DairyEggsMustardSesameSoyGluten
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps4
Step 1. Season the rice
Prepare the rice by adding the cooked , , and , and mix well.
Step 2. Bake the rice
Place the on a baking sheet and bake in the oven at 370F for about 35-40 minutes, stirring occasionally.
Step 3. Make the dressing
Combine the , low fat , sweet chili, and to make the dressing.
Sweet chili sauceStep 4. Combine the salad
Add all the ingredients above into a large bowl and mix well.
Eat right away, as the rice will start to rehydrate and lose its crispiness if left too long.CucumberChicken breastWhite riceEdamameAvocadoRed onionScallion
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