Crispy Rice Salad with Chicken and Creamy Peanut Dressing

Ingredients

• 400g cooked cold rice – preferably basmati or jasmine
• 2 tbsp sesame oil
• 3.5 tbsp soy sauce
• 1-2 tbsp crispy chili oil
• 100g peanut butter, preferably smooth
• 2 tbsp freshly squeezed lime juice
• 1 tbsp brown sugar or white sugar
• 1 tbsp fresh ginger, finely grated
• 120ml / 4.1 fl oz boiling water, possibly a bit more
• 1/2 small pointed cabbage, shredded
• 1 cucumber, diced
• 250g edamame beans, thawed
• 400g cooked or roasted chicken, shredded
• 4 spring onions, sliced
• 1 handful parsley, finely chopped
• Optional: 1-2 avocados, diced - can be omitted

Instructions

1. 1Mix the rice well with sesame oil, soy sauce, and chili oil, and 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. Stir 2-3 times during baking. Let cool slightly on the baking paper.
3. 3In a bowl, combine peanut butter, lime juice, brown sugar, ginger, and whisk together.
4. 4Gradually add boiling water, whisking well into the dressing until you reach the desired consistency. Adjust seasoning with soy sauce and lime as needed. Depending on the type of peanut butter used, you may need up to 60ml (1/4 cup) extra water per batch.
5. 5In a bowl, combine the shredded cabbage, diced cucumber, edamame beans, sliced spring onions, and shredded chicken, and toss well with the dressing.
6. 6Divide into 4 bowls and top with extra peanut dressing if desired. Garnish with parsley and diced avocado if using.