Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Baked Chicken and Crispy Rice Salad
A hearty and creative salad combining tender chicken breast and fresh vegetables with an unexpected crunchy baked rice.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the rice until done but not overcooked; it should remain fluffy and separate.
2
Spread the rice onto parchment paper, add garlic powder, paprika, soy sauce, and olive oil, then mix thoroughly.
3
Bake in a preheated oven at 180 °C for 30–35 minutes, stirring occasionally.
4
Whisk together all the ingredients for the dressing.
5
Slice the cucumber into thin rounds, cut the avocado into half-moons, and tear the salad greens into bite-sized pieces.
6
Combine the cucumber, avocado, chicken, rice, and greens, drizzle with the dressing, and toss to combine.
Comments
Log in to leave a comment.
No comments yet. Be the first!