This crispy rice chicken salad will be your go-to summer lunch

Upgrade your lunches

Run, don’t walk…the perfect blend of freshness and crunch all within one bowl is right here in this crispy rice chicken salad, courtesy of Kic.

Serves: 3

Prep: Under 30 mins

Ingredients

• 370 grams jasmine rice
• 30 grams thai red curry paste
• 20ml extra virgin olive oil
• 5 grams fresh ginger
• 1 x garlic clove
• 40ml soy sauce
• 10ml rice wine vinegar
• 15 grams brown sugar
• 15ml lime juice
• 0.25 tsp chilli flakes
• 5ml fish sauce
• 1 x cucumber
• 1 x avocado
• 5 x spring onions
• 10 grams mint leaves
• 10 grams coriander leaves
• 200 grams poached chicken
• 20 grams crushed peanuts
• 10 grams fried shallots
• 10 grams toasted coconut flakes

Kic's crispy rice chicken salad

Method

1. Preheat your oven to 200°C and line a large baking tray with parchment paper. Mix the Thai red curry paste with oil in a medium bowl, then stir through the cooked rice, ensuring each grain is coated. Spread the rice in a thin layer on the baking tray and bake for 20-25 minutes, flipping halfway, until the rice is golden and crispy.

2. For the dressing, mince the ginger and garlic and place in a small bowl. Stir in the soy sauce, rice wine vinegar, brown sugar, lime juice, chilli flakes and fish sauce. Taste and adjust seasoning as needed.

3. Dice the cucumber and avocado, finely slice the green parts of the spring onions and finely chop the coriander and mint. Transfer to a large mixing bowl.

4. Once the rice is crispy, remove from the oven and let it cool slightly. Add the crispy rice to the mixing bowl with the vegetables and herbs, then add the shredded chicken, crushed peanuts, fried shallots and toasted coconut flakes. Drizzle over the sauce and gently toss to combine. Garnish with extra toasted coconut, peanuts, and herbs if desired. Serve immediately for the best texture.

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Originally published as This crispy rice chicken salad will be your go-to summer lunch