Crispy Rice Sweet Chili Chicken Salad

Name: Crispy Rice Sweet Chili Chicken Salad
Total time: 40 min
Yield: 2 servings
Ingredients: 2 Large Cucumber; ¼ Diced Red Onion; 125g Cooked White Rice; 1 Tsp Chili Oil; ½ Tsp Sesame Oil; ½ Tbsp Soy Sauce; 150g Edamame; Green Onion; 2 Crispy Chicken Breast Filets; 125g Greek yogurt; 1 Tbsp Low Fat Mayonnaise; 75ml Low Calorie Sweet Chili; 1 Tsp Garlic Powder; 1 Tsp Paprika; Salt and Pepper to taste

Per Serving - 2 Total. 556 Calories, 36gP, 58gC, 20gF

Yield 2 servings

Cook 40 min

Total 40 min

Ingredients

15 items

2 Large Cucumber
¼ Diced Red Onion
125g Cooked White Rice
1 Tsp Chili Oil
½ Tsp Sesame Oil
½ Tbsp Soy Sauce
150g Edamame
Green Onion
2 Crispy Chicken Breast Filets
Sauce
125g Greek yogurt
1 Tbsp Low Fat Mayonnaise
75ml Low Calorie Sweet Chili
1 Tsp Garlic Powder
1 Tsp Paprika
Salt and Pepper to taste

Method

5 steps

Prepare the rice by adding 125g Cooked White Rice, 1 Tsp Chili Oil, ½ Tsp Sesame Oil, 1 Tbsp Soy Sauce and giving it a good mix
Place on a baking sheet and bake in the oven at 370F for about 35-40mins, giving it a stir occasionally.
Prepare the crispy chicken breast filets according to the instructions on the box.
Make the dressing by combining 125g Greek yogurt, 1 Tbsp Low Fat Mayonnaise, 75ml Sweet Chili, 1 Tsp Garlic Powder, 1 Tsp Paprika, Salt and Pepper to taste
Into a large bowl add in all the ingredients above and mix well.

Notes

Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be as crispy.