Grilled Chicken Crispy Rice Salad

Step 1
Fine chop 1/2 an iceberg lettuce, spring onions and dice the avocado. Boil in salted water the broccolini and beans until they just soft. Rinse in cold water and set aside to cool.

Crispy Rice
Step 2
Coat the boiled rice in the soy and sesame oil (Omit the chili oil if you don’t like spice) Bake 200 degrees until golden and crispy- takes about 1/2 hour to 40 minutes.

Step 3
Every 10-15 minutes give the rice a toss. Once cooked set aside to competely cool.

Chicken
Step 4
Cook your salted chicken breast in a non stick pan with a tablespoon of olive oil. Cook for at least 4/5 minutes on each side depending on the thickness of your chicken. Cook on medium heat and once it’s golden remove for the pan to rest.

Step 5
Allow to cool slight and cut on a diagonal and spread on top of the salad.

For The Peanut Dressing
Step 6
Blitz all ingredients in a blender. If the dressing is too thick add water to thin it out.