Crispy rice salad with creamy sweet chilli dressing
Sandra 1 Sept 2026 This salad is crunchy, fresh and full of flavour, with crispy rice and sweet chilli chicken for a refined taste experience.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Level
- Medium
- Servings
- 4 servings
Ingredients
4 servings
4
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Crispy rice
450 g cooked jasmine rice 
3 tsp soy sauce 
1 tbsp chilli crisp oil 
1 tbsp sesame oil
Salad
1-2 large cucumbers 
1 cup edamame 
1 bunch spring onions 
1 avocado 
1 FroPro Southern or Sweet Chilli Chicken Tender packet
chopped peanut optional · to taste
1 tbsp sesame seeds or peanuts, for garnishing · optional
Dressing
¼ cup Greek yoghurt 
¼ cup mayonnaise 
50 ml sweet chilli sauce 
½ tsp bell peppers 
water to thin · to taste
Method
- Preheat the oven to 200 C and line a baking tray with baking paper. Mix the cooled rice with soy sauce, chilli crisp oil and sesame oil until coated, then spread it out evenly and bake for 30 to 40 minutes, tossing halfway through, until golden brown and crispy. Set aside.
- Cook the chicken as directed.
- To assemble, add the cucumber, edamame, spring onion, avocado, cooked chicken and crispy rice to a large bowl.
- Make the dressing by whisking all the ingredients together until smooth, using water to thin it. Taste and adjust.
- Pour the dressing over the salad and toss gently. Garnish with sesame seeds or peanuts. Serve and enjoy.
Nutrition (per serving)
- 520kcal
- Energy
- 33g
- Protein
- 62g
- Carbohydrates
- 15g
- Fat
Protein 26% Carbohydrates 48% Fat 26%
Values provided by the cook.
Allergens
Contains
- Gluten
- Egg
- Peanut
- Soy
- Milk
- Sesame
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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