Crispy Rice Salad with Chicken Tenders

Ingredients:

• 400g Our Cow Crumbed Chicken Breast Strips
• 450g microwave rice packet 
• 1 tbsp sesame oil
• 1 tbsp soy sauce 
• 1 Lebanese cucumber, thinly sliced
• 1 avocado, diced 
• 200g edamame beans 
• ½ cup mayonnaise 
• 2 tbsp sweet chilli sauce 
• Sesame seeds, to serve 

Cooking instructions: 

1. Preheat the oven to 200°C and line a baking tray. Microwave your rice as per directions, and add it to the baking tray with sesame oil and soy sauce.
2. Mix and spread thinly on the baking tray. Bake for 15 minutes, then mix. Return to the oven and bake for another 15 minutes. 
3. While the rice is baking, add the Our Cow Crumbed Chicken Breast Strips to another baking tray and bake for 24 minutes, flipping halfway. 
4. Once the chicken is cooked, chop it into bite-sized pieces and add it to a large bowl with rice, cucumber, avocado, and edamame.
5. In a small bowl, mix mayonnaise and sweet chilli sauce. Pour over the salad, mixing well to ensure everything is coated. 
6. Serve in bowls and top with a sprinkle of sesame seeds. 
7. Enjoy!