Crispy Rice Chinese Chicken Salad✨ Crispy Rice:▪️2 Tbsp Butter▪️1 Cup Cooked Jasmine Rice▪️1 Pinch Salt Dressing:▪️1/4 Cup Soy Sauce▪️2 Tbsp Sesame Oil▪️2 Tbsp Rice Vinegar▪️2 tsp Sugar▪️1/2 tsp Freshly Ground Black Pepper▪️1 Garlic Clove, grated or minced▪️ Salad:▪️3 Cups Napa Cabbage, sliced thin▪️1 Medium Carrot, sliced into matchsticks▪️2 Cups Red Cabbage, sliced thin▪️2 Scallions, sliced thin▪️1 Cooked Chicken Breast, shredded (1+1/2 Cups)▪️2 Tbsp Sesame Seeds▪️ 🌱Vegan Modification: Sub in avocado and/or pan seared tofu for chicken 1️⃣ Make the crispy rice: In a large skillet over medium heat, melt the butter. Once the butter is melted, add the cooked jasmine rice and salt and stir to coat the rice. Cook, stirring often, until the rice is golden brown and crispy, 5 to 7 mins. Transfer to a paper towel lined plate and set aside. 2️⃣ Make the dressing: In a small glass measuring cup (or bowl), whisk together the soy sauce, sesame oil, rice vinegar, sugar, pepper, and garlic. 3️⃣ Assemble the salad: In a large bowl, add the Napa cabbage, carrot, red cabbage, scallions, chicken breast, and sesame seeds. Whisk the dressing and pour it onto the salad. Toss until all ingredients are evenly coated in the dressing. 4️⃣ Divide the salad onto two plates and top each with half of the crispy rice. Enjoy! ⏲20 minute prep time + 10 minute cook time Recipe serves 2 (entree portion) For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘
