Crispy Rice Salad with Cajun Chicken and Curry Dressing

Ingredients

• 400g cooked cold rice – preferably basmati or jasmine
• 2 tbsp oil
• 2 tbsp soy sauce
• 1-2 tbsp crispy chili oil
• 400g chicken breast
• 1 tsp Cajun seasoning
• Salt and freshly ground pepper to taste
• 150ml / 5.1 fl oz sour cream
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1.25 tsp curry powder
• 0.25 tsp onion powder
• A pinch of sugar
• 1/2 pointed cabbage, shredded
• 1 cucumber, diced
• 200g peas, thawed
• 1 green bell pepper, diced
• 140g corn, drained weight
• 1 small red onion, sliced

1. 1Mix the rice well with 2 tbsp oil, soy sauce, and crispy chili oil, then spread it in an even layer on a baking sheet.
2. 2Bake in a preheated oven at 215°C (425°F) for about 30-40 minutes, or until crispy, turning 2-3 times during baking. Let cool slightly on the baking paper.
3. 3Halve the chicken breasts to create two flat fillets from each piece. Season with Cajun seasoning, salt, and freshly ground pepper.
4. 4Heat a splash of oil in a pan and cook the chicken until golden and cooked through. Shred the meat and let it cool.
5. 5In a bowl, combine sour cream, mayonnaise, Dijon mustard, curry powder, onion powder, a pinch of sugar, salt, and freshly ground pepper to create the dressing.
6. 6In a large bowl, combine the shredded cabbage, diced cucumber, thawed peas, diced green bell pepper, drained corn, sliced red onion, shredded chicken, and crispy rice. Pour the dressing over and mix well.
7. 7Serve immediately or pack for lunch.