Yield: 4-6

Prep Time: 15 Minutes

Total Time: 55 Minutes

Ingredients

Crispy Rice

• 2 cups cooked Jasmine rice, cooled (¾ cup raw rice, cooked)
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil

Creamy Honey Sesame Dressing

• ¼ cup Greek yogurt
• ¼ cup mayo
• 3 Tbsp Nate’s Organic 100% Pure Honey
• 1 ½ Tbsp sesame oil
• Juice of 1 lime (about 2 Tbsp)
• ½ tsp salt
• ¼ tsp black pepper

Salad

• 2 cups shredded cooked chicken (can substitute for crispy breaded chicken tenders, diced)
• 1 large cucumber (or 3 Persian cucumbers), thinly sliced
• 1 cup shelled edamame, cooked
• ¼ cup thinly sliced green onions
• 1 avocado, diced
• ¼ cup chopped cilantro (or mint if you prefer)
• ¼ cup roasted peanuts, chopped

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Preheat your oven to 400°F and line a baking sheet with parchment paper.

Cook your rice using your preferred method and let it cool completely. Spread the cooled rice on the prepared baking sheet.

Drizzle the rice with soy sauce and sesame oil, tossing to coat evenly.

Bake for 30 minutes, stirring halfway through, until the rice is golden and crunchy. Remove from the oven and let it cool (it’ll get crispier as it cools).

Meanwhile, make the dressing. In a small bowl, whisk together Greek yogurt, mayo, honey, sesame oil, lime juice, salt and pepper (can also use a jar with a lid if transporting!). Taste and adjust the seasoning as needed.

To a large bowl add shredded chicken (or diced breaded chicken), sliced cucumber, edamame, green onions, avocado, cilantro (or mint) and chopped peanuts.

To assemble the salad, pour the dressing over the salad ingredients (except the rice!) and toss until everything is evenly coated. Gently fold in the crispy rice just before serving so it stays crunchy.

Serve immediately and enjoy!