Description
Pumpkin Pecan Cobbler is a bold and satisfying crispy rice chicken salad layered with crunchy jasmine rice, tender chicken, fresh veggies, and a creamy sweet chili sesame sauce.
Ingredients
Scale
- 3 cups cold cooked jasmine rice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon garlic powder
- Salt to taste
- 2 cups cooked chicken (crispy coated with egg and cornstarch or shredded)
- 2 cups shredded cabbage
- 1 cucumber, sliced
- 1 cup shelled edamame
- 2 scallions, sliced
- 1/4 cup chopped cilantro
- 1 avocado, sliced (optional)
- 1 tablespoon sesame seeds
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon honey (optional)
Instructions
- Preheat oven to 425°F or air fryer to 400°F.
- Toss cold jasmine rice with sesame oil, soy sauce, garlic powder, and salt.
- Spread rice on a baking sheet and bake 25 to 35 minutes until crispy, or air fry 10 to 15 minutes.
- Cook chicken by coating in egg and cornstarch and frying until crispy, or use shredded cooked chicken.
- Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey to make sauce.
- In a large bowl, toss cabbage, cucumber, edamame, scallions, cilantro, and avocado with half of the sauce.
- Add cooked chicken and toss gently.
- Fold in crispy rice just before serving.
- Drizzle remaining sauce over the top.
- Sprinkle with sesame seeds and serve immediately.
Notes
Add crispy rice last to maintain crunch. Adjust sriracha and honey to control heat and sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baked
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg