Crunchy Asian Crispy Rice Salad

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is cost-effective.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch with fewer allergens.

lime juice

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers tanginess, while lemon juice is often more accessible.

Preheat oven to 200C.

Prepare the dressing by whisking together tahini, mirin, maple syrup, sesame oil, and light soy sauce.

Dice cooked chicken into bite-sized pieces.

Spread sticky rice onto a baking tray and coat with the chili, sesame, and maple mixture.

Bake rice in the oven for 20 to 25 minutes until crispy.

Prep the veggies: slice cucumber and shallots, and prepare edamame.

Combine cooked chicken, cucumber, shallots, edamame, and toasted almonds in a bowl.

Add the dressing to the salad mixture and toss to combine.

Top with crispy rice and additional toasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens