Crispy Rice Salad with Chicken and Creamy Dressing
474 kcal / serving ⏱ 25 min
🍽 2 Servings
Ingredients — 2 Servings
- 220 g pre-cooked rice
- 1 tbsp soy sauce↗
- Paprika powder as needed
- Garlic seasoning as needed
- Oil spray as needed
- 200 g skyr↗
- 50 g strained tomatoes
- 1 tbsp light gourmet teriyaki sauce
- 1 tsp lemon juice↗
- Erythritol as needed
- 150 g cucumbers↗
- Spring onions as needed
- 80 g edamame↗
- 200 g chicken mini schnitzel
Instructions
- 1
Place the microwave rice in a bowl and thoroughly mix with soy sauce, paprika powder, garlic seasoning, and a bit of oil spray.
- 2
Spread the seasoned rice mixture evenly on a baking sheet and bake in the oven at 180 degrees for about 8 minutes until the rice becomes crispy.
- 3
Meanwhile, prepare the dressing: Mix Skyr, strained tomatoes, teriyaki sauce, lemon juice, and sweetener like erythritol to taste.
- 4
Cut the cucumber and spring onions into small pieces and add them to a large bowl along with the edamame.
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