Crispy Rice Salad with Cajun Chicken and Ranch Dressing

Ingredients

• 400g cooked cold rice – preferably basmati or jasmine
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1-2 tbsp crispy chili oil
• 400g chicken breast
• 1 tsp Cajun seasoning
• Oil for cooking
• Salt and freshly ground pepper to taste
• 200g sour cream (preferably 9%)
• 150ml / 5.1 fl oz buttermilk
• 3 tbsp mayonnaise
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp chives, finely chopped
• 2 tbsp parsley, finely chopped
• 1/2 lemon, juice only
• 1/2 pointed cabbage, shredded
• 200g edamame beans, thawed
• 1 can kidney beans, drained
• 1 cucumber, diced
• 1-2 avocados, diced
• 3 spring onions, sliced

1. 1Mix the rice thoroughly with sesame oil, soy sauce, and chili oil, then spread it in an even layer on a baking sheet.
2. 2Bake in a preheated oven at 215°C (420°F) for about 30-40 minutes, or until crispy, turning them 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 fry the chicken until golden and cooked through.
5. 5Shred the chicken and let it cool.
6. 6Combine the dressing ingredients: sour cream, buttermilk, mayonnaise, onion powder, garlic powder, chives, parsley, and lemon juice. Adjust the flavor with salt and freshly ground pepper.
7. 7In a large bowl, combine the vegetables: shredded cabbage, diced cucumber, diced avocados, edamame beans, kidney beans, spring onions, and the shredded chicken.
8. 8Add the crispy rice and drizzle a little over half of the dressing on top, mixing well.
9. 9Add more dressing as desired and serve the remaining on top of the salad.