Crispy Rice and Chicken Salad with a Chilli Tahini Dressing

Looking for a meal that’s light on calories but still leaves you feeling full and satisfied? At only 247 calories per serving, this crispy rice and chicken salad is a perfect balance of crunch, flavour, and nourishment.

With high-protein grilled chicken, fibre-rich veggies, and crispy roasted rice for texture, it’s a dish that feels indulgent without weighing you down. Tossed in a punchy chilli tahini dressing, it’s packed with bold flavours and makes a great option for a healthy lunch or a no-fuss dinner.

Serves: 2

Prep time: 15 mins

Cook time: 40 mins

INGREDIENTS:

Rice:

• 200g cooked brown rice, cooled
• 1 tbsp sesame oil
• 1 tsp chilli flakes
• 2 tsp light soy sauce

Salad:

• 75g red cabbage, shredded
• 75g white cabbage, shredded
• 1 carrot, grated
• ½ cucumber, diced
• 120g edamame
• 2 spring onions, sliced
• 30g roasted cashews, roughly chopped
• 200g grilled chicken breast, sliced

Sauce:

• 2 tbsp tahini
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp light soy sauce
• 1 tsp red chilli flakes
• 5g sugar

METHOD:

1. Preheat the oven to 200°C / fan 180°C.

2. Line a large baking tray with baking paper.

3. Mix the cooked and cooled rice well with the sesame oil, soy sauce and chili flakes.

4. Spread the seasoned rice in a thin layer on the baking tray.

5. Place into the oven to roast for 40 minutes, tossing every 10-15 minutes, until crispy. Remove from the oven and let cool slightly.

6. While the rice is roasting, prepare the dressing by combining tahini, sesame oil, rice vinegar, soy sauce, chili and sugar in small bowl. Mix well, then whisk in 1 tsp of water at a time to thin the dressing to your desired consistency.

7. In a large bowl, toss together the shredded cabbage, carrot, diced cucumber, edamame, spring onion and cashews.

8. Once the rice has cooled slightly, add it to the salad mixture, along with the grilled chicken. Drizzle with the chili tahini dressing and toss everything together until well combined and coated.

9. Serve immediately and enjoy.

If prepping for the week, store in the fridge for up to 3 days and keep sauce separate until serving to prevent the salad going soggy.

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