Crispy chicken and rice salad!!

Ingredients

• 2 packets Jasmine Rice (microwave packets) (Each packet about 7 oz; use plain microwaveable jasmine rice)
• 1 tablespoon Chili Oil (Adjust heat to personal preference)
• 1 tablespoon Soy Sauce (Low‑sodium preferred)
• 1 cup Frozen Edamame (shelled) (Microwave according to package instructions)
• 2 stalks Green Onion (Thinly sliced)
• 4 pieces Mini Cucumbers (Halved; optional if rice isn’t crispy enough)
• 4 pieces Mini Bell Peppers (Mixed colors, diced)
• 12 pieces Air Fryer Chicken Nuggets (Tyson) (Approximately 6 oz; cooked according to package)
• 3 tablespoons Light Mayonnaise (Reduced‑fat mayo for dressing)
• 1 teaspoon Sriracha (Adjust to desired spice level)
• 1 tablespoon Rice Vinegar (Provides acidity)
• 1 tablespoon Coconut Aminos (Soy‑free salty umami)
• 0.5 teaspoon Salt (Fine sea salt)
• 0.25 teaspoon Garlic Powder (Ground garlic)
• 0.25 teaspoon Onion Powder (Ground onion)

Instructions

1. Prepare Crispy Rice

   Spread the two microwave jasmine‑rice packets onto a parchment‑lined baking sheet, drizzle with chili oil and soy sauce, and use a spatula to flatten the rice into an even layer.

   Time: PT5M

   Temperature: 400°F

2. Bake the Rice

   Place the sheet in the pre‑heated oven and bake for 35 minutes, turning once halfway through, until the rice is golden and crunchy.

   Time: PT35M

   Temperature: 400°F

3. Cook Edamame

   Place the frozen edamame in a microwave‑safe bowl, add a splash of water, cover, and microwave for 3‑4 minutes until hot; drain excess water.

   Time: PT4M

4. Prepare Vegetables

   While the rice bakes, thinly slice the green onions, halve the mini cucumbers, and dice the mini bell peppers.

   Time: PT10M

5. Cook Chicken Nuggets

   Arrange the Tyson chicken nuggets in the air fryer basket (or on a separate baking sheet) and cook at 400°F for 10 minutes, shaking halfway, until heated through and slightly crisp.

   Time: PT10M

   Temperature: 400°F

6. Make Dressing

   In a small bowl, whisk together light mayonnaise, sriracha, rice vinegar, coconut aminos, salt, garlic powder, and onion powder until smooth.

   Time: PT5M

7. Assemble the Salad

   In a large mixing bowl combine the crispy rice, cooked edamame, green onions, cucumbers, bell peppers, and chopped chicken nuggets. Drizzle the dressing over the top and toss gently until everything is evenly coated.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

45 g

Fat

18 g

Fiber

6 g