Ingredients
- 2 cups cooked rice cooled - I use jasmine rice
- 1tb garlic infused oil
- 2tb teriyaki sauce/marinade - I used Obento Teriyaki Marinade
- 2 Chicken Breast Fillets
- 1/4 cup teriyaki marinade same as above
- 1-2 Lebanese cucumbers
- 1/2 cup red cabbage finely sliced
- 1 spring onion
- 1/2 cup baby cos lettuce finely sliced
- 125g canned corn kernels
- 1 avocado
- 2 carrots finely sliced
- 5 slices of short cut bacon
- 1 lime juice
- 2tb mayonnaise
Method
- Crispy Rice First prepare the crispy rice topping. Pre heat oven to 180C. Line baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the oil and teriyaki sauce and spread onto an even layer. Bake for 30-35 minutes tossing halfway through. Just make sure it doesn’t burn.
- Next cook the bacon to your liking adding in the marinade teriyaki chicken allowing the bacon to continue cooking (I like it extra crunchy). Adding the chicken allows the bacon to absorb the marinate.
- Dressing:Next make the dressing. Add mayonnaise and lime juice into container and shake together.
- Finally chop/slice all of the salad ingredients and add into a large bowl. Add chicken, bacon and crispy rice on top. Pour dressing over the salad. Toss together and enjoy. Serves 4 meals / 6-8 smaller side salads
Product used in recipe
- OBENTO - OBENTO SAUCE - TERIYAKI MARINADE
