Prep
5 mins
Cooking
20 mins
Serves 2
Iceberg
Serves: 2
1 Bag Of Florette Iceberg
200g Cooked Jasmine Rice, Cooled
2 Tsp Soy Sauce
1 Tsp Chilli Crisp Oil
1 Tsp Sesame Oil
¼ Cucumber, Thinly Sliced And Halved
Spring Onions, Thinly Sliced
1 Avocado, Peeled And Sliced
Crispy Breaded Chicken – 2 Breasts Or 6 Chicken Tenders
1 Tbsp Greek Yoghurt
1 Tbsp Mayo
30ml Sweet Chilli Sauce
Pinch Paprika
Water To Thin To A Pourable Dressing
Salt And Pepper
Preheat your oven to 200c / gas 6.
Toss the cooked rice in the soy sauce, chilli crisp oil and sesame oil until thoroughly coated, then spread out evenly on a baking tray. Cook for 15-20 minutes until golden and crispy. (Cook the chicken as instructed too.)
Make the dressing by whisking all ingredients until smooth, adding a little water to thin and season with salt and pepper.
Split the crunchy Florette iceberg between two bowls and top with the cucumber, spring onion, avocado, cooked chicken and crispy rice.
Pour the dressing over the salad and toss gently before enjoying straight away, or hold the dressing and pack this up for a deliciously-satisfying lunch later, adding the dressing just before you eat!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!