Ingredients

• 2 cups cooked jasmine rice, day-old and cold
• 1 tsp sesame oil
• 1 tbsp neutral oil (avocado or coconut), for the chicken
• 2 boneless, skinless chicken thighs
• Kosher salt
• 1 cup snap peas, thinly sliced on a bias
• 2 cucumbers, thinly sliced 
• 1 avocado, sliced
• 3 scallions, thinly sliced
• 1 tbsp sesame seeds, toasted

Dressing:

• 4 tbsp Oolie Garlic & Herb Dip
• 1 tbsp lime juice
• 1 tbsp coconut aminos 
• 1 tsp sriracha (optional)

Instructions

Make the dressing: Whisk together the Oolie Garlic & Herb Dip, lime juice, and coconut aminos sauce until smooth. Add sriracha if using. Taste and adjust. Set aside.

Bake the rice: Preheat oven to 450°F. Spread the cold rice onto a rimmed baking sheet in an even layer. Drizzle with sesame oil and toss to coat. Bake for 30–40 minutes, tossing once halfway through, until the edges are deeply golden and crispy. Let cool for 5 minutes before assembling.

Grill the chicken: While the rice bakes, season chicken thighs generously with kosher salt. Heat a grill pan or cast-iron skillet over medium-high with a drizzle of neutral oil. Cook 4–5 minutes per side until cooked through and nicely charred. Rest for 5 minutes, then dice.

Assemble: In a large bowl, toss the crispy rice, snap peas, cucumber and half the scallions with most of the dressing. Plate and top with avocado, diced chicken, remaining scallions, and sesame seeds. Drizzle the remaining dressing over the top.

Serve immediately: This salad is best eaten right away so the rice stays crispy. If prepping ahead, keep the rice and dressing separate and combine just before serving.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens: Egg (in Oolie), Sesame, Coconut; Dairy-Free; Gluten-Free with GF tamari.