Spicy Chicken and Rice Salad
Seems like the buzz word this year is PROTEIN, so this Spicy Chicken and Rice Salad totally fits the bill! It's got a whole shredded rotisserie chicken and some added spice from chili crunch to rev up that metabolism! Perfect for your weekly meal prep!
Servings: 6 servings
Ingredients
- 1 whole rotisserie chicken, shredded and then chopped
- 1 whole Persian cucumber, sliced into 1/4-inch thick rounds and then finely chopped
- 6-8 green onions, white and green parts, sliced
- 2 cups cooked white rice
- 3-4 Tbsp. low-sodium soy sauce
- 2 Tbsp. chili crunch
- 2 Tbsp. toasted sesame seeds
- 1-2 Tbsp. fresh cilantro, finely chopped, if desired
Instructions
- Shred the entire rotisserie chicken and add to a large bowl or platter with your chopped cucumber and green onions and cooked rice.
- Add your low-sodium soy sauce, chili crunch, toasted seasame seeds and chopped cilantro, if desired, and toss until everything is well coated. Taste test and if you think if you'd like it spicier, add more chili crunch.
Notes
As I mentioned, I used jasmine rice because I had it on hand, but feel free to substitute brown rice, farro or quinoa for more protein if you'd prefer.
Arash's recipe called for two tablespoons of soy sauce. I used low-sodium soy sauce and I used 3-4 tablespoons. I also used a few more green onions and only one Persian cucumber.
I used Momofuku Chili Crunch.
The toasted sesame seeds I used are by McCormick in your spice aisle at your local market.