Crispy Rice + Chicken Salad
SALAD INGREDIENTS
Leftover cooked rice
Olive oil
Lettuce such as mesclun or romaine
Cabbage, thinly sliced
Carrot, shaved or sliced
Persian cucumber, sliced
Radish, sliced
Mint and/or cilantro, torn
Avocado, diced
Shredded chicken
Sesame seeds for garnish
Optional add-ins: bell peppers, broccoli, mango, snap peas
DRESSING INGREDIENTS
1 tablespoon soy sauce
1 tablespoon coconut aminos
1 tablespoon unseasoned rice wine vinegar
1 heaping teaspoon toasted sesame oil
Sriracha to taste (1/2-1 teaspoon)
METHOD
Prepare the crispy rice. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Add leftover cooked rice (works better with day old rice) to the baking sheet and drizzle with a little olive oil. Toss and spread in an oven layer. Bake for ~30 minutes, mixing halfway or until rice is golden brown and crispy.
Prepare your dressing. In a mason jar, combine 1 tablespoon soy sauce, 1 tablespoon coconut aminos, 1 tablespoon rice vinegar, 1 healing teaspoon toasted sesame oil, and 1/2-1 teaspoon sriracha. Shake well. Dip lettuce/veg in the dressing, taste, and adjust.
In a large bowl, combine lettuce, cabbage, carrot, cucumber, radish, mint/cilantro, shredded chicken, crispy rice, and avocado. Add some dressing. Toss well. Taste and adjust for seasoning.
Garnish with sesame seeds and more sriracha. Enjoy!
