Description
A vibrant Asian-American fusion salad featuring crispy rice, spicy mayo-dressed chicken tenders, and fresh vegetables. Balanced heat from chilli sauce complements creamy avocado and tangy lime for a lighter alternative to traditional bang bang recipes.
Ingredients
1 cup uncooked jasmine or sushi rice
2 tbsp olive oil or vegetable oil
2 tbsp low-sodium soy sauce or coconut aminos
1 tbsp chilli oil (garlic chilli for extra depth)
5 chicken tenders (skinned, boneless chicken breasts cut into strips)
2 cups grated or sliced English cucumber
1/2 cup pickled red onions (thinly sliced, refrigerated for crunch)
1 ripe avocado, diced
1/2 cup plain Greek yogurt (full-fat)
1/2 cup mayonnaise (creamy, mild)
1 tbsp sriracha (optional: reduce to 1/2 tbsp for milder heat)
1 tbsp rice vinegar (or lime juice for extra tang)
Instructions
Preheat oven to 200°C (392°F). Toss rice with 2 tbsp oil on a parchment-lined baking sheet
Bake rice 16-20 minutes, stirring halfway, until golden and crisp. Cool completely
Pat chicken dry and season with salt and pepper. Mix soy sauce/alternatives, chilli oil, and 1 tbsp rice vinegar/lime juice for marinade. Coat chicken and bake 20-25 minutes until golden
Whisk mayonnaise, Greek yogurt, sriracha, and remaining vinegar/lime juice for dressing
Combine crisp rice, cooked chicken, cucumber, pickled onions, and avocado in a large bowl
Drizzle with dressing just before serving (dressing coats rice first to avoid softening veggies)
Notes
Chicken can be pan-seared for extra crispiness
Add fresh herbs like cilantro or mint if desired
For vegetarian version, substitute tofu chunks for chicken
- Prep Time: 20
- Cook Time: 25
- Category: trends
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg