Chicken, cucumber yoghurt and crispy rice salad
Perfectly crispy, crunchy and delicious chicken salad.
Ingredients
- 1 cup cooked and cooled jasmine rice or any rice
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 medium cucumber finely sliced
- 1/2 Small red onion - diced
- 100 g double cream yoghurt
- 1/2 teaspoon garlic - minced
- Juice from half a big lemon - more if you want
- Lemon zest
- Swig of olive oil
- Salt and pepper - to taste
- 150 g (1 whole) cooked chicken breast, or a chicken schnitzel - sliced
- Fresh cilantro - optional
Instructions
- First, prepare the crispy rice topping. Preheat oven to 200°C. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, and sesame oil. Bake for ±30 minutes, tossing half way through.
- While the rice is baking, fry or air fry your chicken breast or chicken schnitzel until cooked through.
- To a bowl add the cucumber, red onion, double cream yoghurt, garlic, lemon juice, lemon zest, olive oil, salt + pepper (to taste) and sliced chicken breast. Give it a good toss so that everything is evenly coated.
- Add a nice big helping of your crispy rice, top with some fresh cilantro and another small dollop of double cream yoghurt and enjoy!