Crispy rice salad

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Step 1

Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside.

Step 2

Cook the chicken as instructed.

Step 3

To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.

Step 4

Make the dressing by whisking all ingredients until smooth using water to thin.

Step 5

Taste and adjust.

Step 6

Pour dressing over the salad and toss gently.

Step 7

Garnish with sesame