Extra Order Recipe

Prep the base

If your rice and chicken are not already cooked, cook rice according to package instructions (2 cups cooked needed) and roast or poach a boneless chicken breast and shred it until you have about 1 cup. Allow both to cool slightly. Place 2 cups cooked white rice in a medium serving bowl and arrange 1 cup mixed salad greens on one side.

Prepare vegetables

Steam or blanch broccoli florets for 2–3 minutes until bright green and tender-crisp; drain and let cool slightly. Slice 1/2 cup cucumber, halve 1/2 cup cherry tomatoes, thinly slice 1 avocado, and measure 1/4 cup shredded carrot. Arrange broccoli, cucumber, tomatoes, carrot, and avocado in separate sections over the rice and greens so each component is accessible.

Add protein

Scatter 1 cup shredded roasted chicken over the bowl, either centered or in a separate section, so you can taste rice, veg, and protein together with each bite.

Make the dressing

In a small bowl or jar combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon olive oil, 1 teaspoon honey, and 1 teaspoon fresh lemon juice. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until honey is fully incorporated and dressing is smooth. Taste and adjust: add up to 1 teaspoon sriracha or a pinch of chili flakes if you want heat.

Finish and garnish

Drizzle the dressing evenly over the bowl (about half the dressing for a lighter coating, more if you prefer). Sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons chopped scallions over the top. If desired, add extra sriracha to taste. Serve immediately so the avocado stays fresh and the greens retain some crunch.

Storage

If making ahead, store components separately: rice, chicken, and dressing refrigerated in airtight containers for up to 3 days; assemble fresh to maintain texture. Keep avocado sliced with a squeeze of lemon and tightly wrapped for up to 24 hours to slow browning.