Rainbow crispy rice salad✨

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Rainbow crispy rice salad✨

For the Crispy Rice:▪️Parchment Paper▪️3 Tbsp Avocado Oil▪️2 Cups Cooked Jasmine Rice (it's important to use jasmine rice not sushi rice)▪️Kosher Salt▪️

For the Salad:▪️1 Small Red Bell Pepper, sliced in thin strips▪️1 Large Carrot, sliced in thin strips▪️1 Small Yellow Bell Pepper, sliced in thin strips▪️2 Scallions, sliced in thin strips▪️1/4 Cup Cilantro Leaves + Stems, chopped▪️1/2 Cup Red Cabbage, sliced in thin strips▪️1/2 of a Watermelon Radish, sliced in thin strips▪️1 Cup Shredded Rotisserie Chicken Breast▪️1/4 Cup Roasted Peanuts, roughly chopped▪️

For the Dressing:▪️1/2 Cup Water▪️2 Tbsp Fish Sauce▪️2 Tbsp Sugar▪️2 Limes, juice▪️1 Tbsp Chopped Carrot▪️2 Cloves Garlic, minced▪️

🌱Vegan Modification: Sub in soy sauce for fish sauce in the dressing and leave out the chicken

1️⃣ Preheat the oven to 450F convection (or preheat air fryer to 425F).
2️⃣ Line a small baking sheet with parchment paper and add the rice and avocado oil. Toss the rice in the oil and spread into one layer then sprinkle with salt. Convection bake for 10 mins, stir, then bake another 5-8 mins until the edges of the rice are golden brown and crisp (if you are air frying cut the bake time in half).
3️⃣ Place the red bell pepper, carrot, yellow bell pepper, scallions, cilantro, red cabbage, and watermelon radish onto two plates, grouping them by color in little piles. Place the shredded chicken in the middle and top with chopped peanuts.
4️⃣ Sprinkle the crispy rice on top of the salad, pour on the dressing, and enjoy! The dressing is super light and fresh so don’t be afraid to use a generous amount.

⏲45 minute total prep + cook time

Recipe makes 2 large salads