Crispy Rice Salad with Peanut Lime Dressing

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 55 minutes

Składniki

2½ cups cooked jasmine rice (see notes below)

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp chili crunch

1/2 cup peanut butter

2 tsp sesame oil

2 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp maple syrup

1 tbsp chili crunch (or sriracha)

1 lime (juiced)

2 garlic cloves

1 inch piece of ginger root

1-2 tbsp water (to thin out the dressing)

2 chicken breasts (cooked, cubed)

2 cups purple cabbage (sliced)

1 cup edamame

1 red pepper (sliced)

4 carrots (sliced)

1 cucumber (chopped)

1/4 cup cilantro (chopped)

1/4 cup green onions (chopped)

Wskazówki

Preheat your oven to 400 °F.

Prepare the rice: in a large bowl, combine the jasmine rice, soy sauce, maple syrup and chili crunch. Gently mix to combine.Line a large baking sheet with parchment paper, and add the rice in an even layer. Bake for 30-35 minutes, or until crispy.Set aside and allow the rice to cool completely before adding to the salad.Sammy's tip: toss the rice every 10 minutes.

Prepare the veggies: chop all of your fresh vegetables and herbs.

Prepare the dressing: using a small blender or food processor combine all peanut dressing ingredients and blend under smooth. Add 1-2 tablespoons of water to thin if needed. Set aside until ready to use.

Assemble the salad: to a large bowl add the chicken, veggies, crispy rice and pour over the peanut lime dressing. Gently toss to combine until all ingredients are coated evenly. Enjoy!

Wartości Odżywcze

• Kalorie: 619 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 16 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 72 mg
• Sód: 1508 mg
• Węglowodany Całkowite: 63 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 18 g
• Białko: 42 g