Crispy Rice Gochujang Spicy Mayo Salad

Ingredients

• 2 servings Crispy chicken breast filets (Prepare according to the package instructions; amount per filet not specified.)
• 2 Cucumber (Large)
• 0.25 Red onion (Diced)
• 150 g Edamame
• Green onion (Amount not specified)
• 125 g Cooked white rice
• 1 tsp Chili oil
• 0.5 tsp Sesame oil
• 0.5 tbsp Soy sauce (The ingredient list says ½ tbsp; the rice instruction specifies 1 tbsp.)
• 125 g Greek yogurt
• 1 tbsp Low-fat mayonnaise
• 0.5 tbsp Gochujang
• 2 tsp Sweetener (Type not specified)
• 2 tbsp Sriracha
• 1 tsp Garlic powder
• 1 tsp Paprika
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Preheat the oven to 370°F (about 188°C). Add the cooked white rice, chili oil, sesame oil, and soy sauce to a bowl and mix well to coat the rice.

2. 2

   Spread the seasoned rice on a baking sheet. Bake for about 35–40 minutes, stirring occasionally, until crisp.

3. 3

   Prepare the crispy chicken breast filets according to the package instructions.

4. 4

   Make the dressing: combine the Greek yogurt, low-fat mayonnaise, gochujang, sweetener, Sriracha, garlic powder, paprika, salt, and pepper. Mix until combined.

5. 5

   Add the cucumber, diced red onion, edamame, green onion, prepared crispy chicken, baked rice, and dressing to a large bowl. Mix well.

6. 6

   Serve and eat right away. The rice will begin to rehydrate if left too long and will lose its crispness.

Notes

The ingredient list gives ½ tbsp soy sauce, while the rice-preparation instruction calls for 1 tbsp; the instruction amount is used here. The source does not specify the amount of green onion or the package cooking time for the chicken. The posted nutrition estimate is 635 calories, 50 g protein, 61 g carbohydrates, and 20 g fat per serving.

Nutrition per serving

• salad
• main
• high-protein
• spicy
• baked
• quick-serving