Crispy Rice Saladwith Chicken Tenders

Preheat the oven to 400°F (400°F) and line a baking tray with parchment paper.

Prepare the microwave rice according to the package instructions, then transfer it to the prepared baking tray.

Drizzle the sesame oil and soy sauce over the rice, mixing well to combine. Spread the rice mixture thinly and evenly across the baking tray.

Bake the rice in the preheated oven for 15 minutes, then remove it from the oven and mix well to redistribute the rice.

Return the rice to the oven and continue baking for an additional 15 minutes, or until the rice is crispy and golden brown.

While the rice is baking, prepare the chicken tenders. Place them on a separate baking tray lined with parchment paper.

Bake the chicken tenders in the oven for 24 minutes, flipping them halfway through the cooking time, or until they are cooked through and crispy on the outside.

Once the chicken is cooked, remove it from the oven and chop it into bite-sized pieces.

In a large bowl, combine the cooked rice, chopped chicken, thinly sliced cucumber, diced avocado, and edamame beans.

In a small bowl, whisk together the mayonnaise and sweet chilli sauce until smooth.

Pour the mayonnaise and sweet chilli sauce mixture over the salad and toss to combine, ensuring all the ingredients are well coated.

Serve the crispy rice salad in individual bowls and garnish with a sprinkle of sesame seeds.