'Cook once, eat twice' Crispy rice chicken salad with miso dressing

This recipe is all about cooking once and eating twice—without feeling like you're eating the same thing two nights in a row!

On Day 1, you'll enjoy fragrant Vietnamese-style chicken with jasmine rice and steamed veggies. Simple, nourishing, and perfect for a busy weeknight. But the best part? On Day 2, those leftovers get a delicious makeover! Crispy baked rice, tender chicken, crunchy veg, and a punchy miso dressing come together for a salad that feels totally fresh.

Less effort, maximum flavour, and absolutely no sad leftovers. That’s my kind of meal prep!

For day 1, refer to 'Cook once, eat twice' Vietnamese-style chicken with rice & steamed vegetables.

Combine your leftover chicken and rice to create a whole new meal!

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'Cook once, eat twice' Vietnamese-style chicken with rice & steamed vegetables

Servings: 4

Author: Rebecca McAlister

Prep time: 15 MinCooking time: 30 MinTotal time: 45 Min

Suitable for TM5, TM6 and TM7

Cook modePrevent screen from turning off

Ingredients

• Reserved cooked rice
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 carrot, cut into chunks
• 1 head broccoli, cut into florets
• 1/4 small red cabbage, shredded
• 1 cucumber, chopped into 1 cm pieces
• 1 avocado, chopped into 1 cm pieces
• 1/2 bunch coriander leaves, roughly chopped
• 1 cm piece ginger
• 2 tbsp white miso
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 2 tsp honey
• 1 tbsp water
• Reserved cooked chicken

Preparation

1. Preheat oven to 220°C.
2. In a bowl, toss reserved cooked rice with 1 tbsp soy sauce, 2 tsp sesame oil, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Spread onto a lined tray and bake for 20-30 minutes, stirring every 10 minutes, until crispy.
3. Place 1 carrot, cut into chunks into the mixing bowl, chop 2 sec/speed 5. Transfer to a salad bowl.
4. Place 1 head broccoli, cut into florets into the mixing bowl, chop 2 sec/speed 5. Transfer to salad bowl.
5. Shred 1/4 small red cabbage by hand and add to the salad bowl.
6. Add 1 cucumber, chopped into 1 cm pieces, 1 avocado, chopped into 1 cm pieces, and 1/2 bunch coriander leaves, roughly chopped to the salad bowl.
7. Without washing the mixing bowl, add 1 cm piece ginger. Chop 3 sec/speed 7. Scrape down sides.
8. Add 2 tbsp white miso, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp lime juice, 2 tsp honey, and 1 tbsp water. Mix 10 sec/speed 4.
9. Slice reserved cooked chicken and add to the salad.
10. Once cooled, add crispy rice. Pour over miso dressing and toss to combine.

Notes

This one might even stretch to day 3 for lunches!

For day 1, refer to 'Cook once, eat twice' Vietnamese-style chicken with rice & steamed vegetables.

oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

All rights reserved for Rebecca McAlister - Thermomix® Consultant

rice, jasmine, chicken, turmeric, crispy rice salad

dinner, lunch, meal prep

Asian

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