BUFFALO CHICKEN CRISPY RICE SALAD 🌶️🥗 This was just unreal 🤤 It’s so filling, high in protein and really flavourful! Make sure to save for later and try for yourself☝🏼 •511 kcals per portion •34g PRO, 47g CHO, 21g FAT Serves 3: Crispy rice: -1 packet of microwave jasmine rice -2 tbsp light soy sauce -1 tbsp of crispy chilli oil Chicken: -240g of uncooked chicken breast -10g of flour seasoning with salt/pepper -1 egg, whisked -30g of panko breadcrumbs mixed with 2 tsp of garlic granules & 1 tsp of Italian seasoning -Oil spray -3 tbsp of Franks Red Hot Buffalo Sauce -1 tsp of butter -1 tsp of honey Salad: -Shredded lettuce -4 small baby cucumbers, sliced -80g of edamame -3 spring onions, diced -1 avocado, diced Dressing: -100g of 0% Greek yoghurt -2 tbsp of ranch -2 tbsp of Franks Red Hot Buffalo Sauce -2 tbsp of rice wine vinegar Method: 1. Spread rice on a baking sheet. Add the soy sauce and chilli oil and mix well. Cook in the oven at 200°C for 30-40 minutes until crispy and golden brown. Let cool. 2. Beat down the chicken. Coat in flour, egg, and breadcrumbs. Spray with oil. Air fry at 180°C for 15-20 minutes. Let cool and then slice into chunks. 3. Add Franks Red Hot Buffalo Sauce, butter and honey to a bowl. Microwave for 30 seconds. Add the cooled chicken and coat in the sauce. 4. For the dressing, mix greek yoghurt, Franks Red Hot Buffalo Sauce, ranch and rice wine vinegar. Whisk together well. Add a dash of water to loosen. 5. To a bowl, add lettuce, cucumbers, edamame, spring onions, avocado, chicken, crispy rice and dressing. Toss together. 6. Divide the salad into 3 portions. Optional: top with more buffalo and ranch sauce. Enjoy! #crispyrice #buffalochicken #crispyricesalad #highprotein #healthyfood - @sohonutrition