Crispy rice salad with avocado

1. Preheat the oven to 200 °C. Line a baking tray with baking paper.
2. Cook the rice according to the instructions on the package. Leave to cool. Mix the cooled rice with the soy sauce. Spread the rice evenly over the baking tray and bake in the oven for 30–40 minutes. Stir the rice halfway until it is golden brown and crispy. Set aside.
3. Heat the olive oil in a pan and fry the chicken on both sides until golden brown. Leave to cool a little then slice into strips. 
4. Slice the cucumber into cubes and the spring onion into thin rings. 
5. Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin with a spoon. Slice the flesh into cubes.
6.  Arrange all the ingredients in a large bowl. Drizzle the spicy mayo and poké sauce over the salad.

Enjoy!