Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside.
Cook the chicken tenders as instructed on the packet.
To assemble, add the sliced cucumber, edamame, green onion, avocado, cooked chicken, and crispy rice to a large bowl.
Make the dressing by whisking the Greek yoghurt, mayo, sweet chilli sauce, and paprika until smooth, using a little water to thin it out. Taste and adjust.
Pour the dressing over the salad and toss gently. Garnish with sesame seeds. Serve and enjoy.
Cook it hands-free.
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