I didn’t have much hope for this one… but DAMN. Instant hit. The crispy rice adds such a good crunch, the chicken keeps it filling, and that creamy teriyaki yoghurt ties the whole thing together perfectly… basically, f*cking lovely! Here’s what you need👇 Ingredients Crispy Rice * 500g cooked jasmine rice * 40ml teriyaki sauce * 10ml sesame oil Salad * 600g shredded chicken * 1 cucumber, sliced * 1 red capsicum, sliced * Spring onions, sliced Sauce * 200g Fage Total 0% Greek Yogurt * 40ml teriyaki sauce Method 1. Preheat your oven to 200°C. 2. Mix the cooked rice with the teriyaki sauce and sesame oil until coated. 3. Spread it out onto a lined baking tray and bake for around 20 minutes, or until golden and crispy. 4. Add the crispy rice to a large bowl with the shredded chicken, cucumber, capsicum and spring onions. 5. Mix the Greek yoghurt and teriyaki sauce together until smooth. 6. Drizzle over the top, give everything a good mixy mixy motherfker!**, and enjoy. Macros (Per Serving) Calories: 410 Protein: 41g Carbs: 34g Fat: 10g Makes: 5 servings Cheers: @Dylan
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