For the Crispy Rice:
4 cups cooked Jasmine or Basmati Rice
2 tbsp soy sauce 
2 tbsp sesame sauce
1 tbsp chilli crisp or huy fung chilli garlic sauce

For the Salad:
4 baby cucumbers or 1 1/2 large cucumbers sliced into 1/2” rounds 
1 cup cooked edamame 
1 bundle green onions, chopped 
1 avocado, chopped
8-10 pieces of cooked protein of your choosing (recommended crispy salmon or buffalo chicken bites!)

For the Dressing:
1/4 cup Mayonaise
1/4 cup Greek Yoghurt
4 tbsp Hot Honey
1/2 tsp Paprika
water to thin

Instructions

Make the crispy rice by preheating the oven to 400 F and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside.

To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl. Add your chosen protein after cooking.
Make the dressing by whisking all ingredients until smooth using water to thin. Pour dressing over salad and toss to combine.

Serves 2-4 people!