SaladsMain Meals04.29.2026

Sweet Chili Chicken & Crispy Rice Salad

Name: Sweet Chili Chicken & Crispy Rice Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 300 g cooked basmati rice, cooled; 3 tbsp low-sodium soy sauce; 1 tbsp chili crisp oil; 300 g Kirkland frozen chicken breast chunks; 3 mini cucumber, thinly sliced; 3 bunch green onions, thinly sliced; Iceberg lettuce, thinly sliced; 1/4 cup Greek yoghurt; 1/4 cup mayo, light; 3 tbsp sweet chilli sauce; 1/2 tsp paprika; Water, to thin

Prep Time: 15 min

Total Time: 55 min

Serves 3

A vibrant, crunchy salad loaded with oven-crisped rice, juicy chicken, and cool veggies tossed in a creamy sweet chili dressing.

Ingredients

For the crispy rice

300 g cooked basmati rice (cooled)

3 tbsp low-sodium soy sauce

1 tbsp chili crisp oil

For the salad

300 g Kirkland frozen chicken breast chunks

3 mini cucumber (thinly sliced)

3 bunch green onions (thinly sliced)

Iceberg lettuce (thinly sliced)

For the sweet chilli dressing

¼ cup Greek yoghurt

¼ cup mayo (light)

3 tbsp sweet chilli sauce

½ tsp paprika

Water (to thin)

Instructions

Make the crispy rice

Preheat the oven to 400°F and line a tray with baking paper. Toss the cooled rice with soy sauce and chili crisp oil until coated, then spread out evenly and bake for 30 to 40 minutes, tossing halfway, until golden and crispy. Set aside.

Cook the chicken

Cook the chicken as instructed (I used the air fryer on 360°F for 12 minutes).

Assemble

Add cucumber, green onion, cooked (chopped) chicken and crispy rice to a large bowl.

Make the dressing

Whisk all dressing ingredients until smooth, using water to thin. Taste and adjust.

Finish

Pour dressing over the salad and toss gently. Garnish with sesame seeds or peanuts. Serve and enjoy.