Teriyaki Chicken Crispy Rice Salad

35 mins
Serves 4
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Directions

  1. 1Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing halfway through.
  2. 2Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing halfway through.
  3. 3Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing halfway through.
  4. 4Remove the bones from the rotisserie chicken and shred them into small pieces. Toss with teriyaki sauce and set aside.
  5. 5Remove the bones from the rotisserie chicken and shred them into small pieces. Toss with teriyaki sauce and set aside.
  6. 6Remove the bones from the rotisserie chicken and shred them into small pieces. Toss with teriyaki sauce and set aside.
  7. 7Make the dressing by adding all ingredients to a blender and blend for about 1 minute until smooth.
  8. 8Make the dressing by adding all ingredients to a blender and blend for about 1 minute until smooth.
  9. 9Make the dressing by adding all ingredients to a blender and blend for about 1 minute until smooth.
  10. 10Chop/slice all the salad ingredients and add to a large bowl.
  11. 11Chop/slice all the salad ingredients and add to a large bowl.
  12. 12Chop/slice all the salad ingredients and add to a large bowl.
  13. 13Add shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy!
  14. 14Add shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy!
  15. 15Add shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy!

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 2 tbsp teriyaki sauce/marinade
  • 2 tbsp teriyaki sauce/marinade
  • 2 tbsp teriyaki sauce/marinade
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 0.25 cup teriyaki sauce/marinade
  • 0.25 cup teriyaki sauce/marinade
  • 0.25 cup teriyaki sauce/marinade
  • 5 Persian cucumbers
  • 5 Persian cucumbers
  • 5 Persian cucumbers
  • 0.5 cup red cabbage
  • 0.5 cup red cabbage
  • 0.5 cup red cabbage
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 0.5 cup salted peanuts
  • 0.5 cup salted peanuts
  • 0.5 cup salted peanuts
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 3 tbsp toasted sesame oil
  • 3 tbsp toasted sesame oil
  • 3 tbsp toasted sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 3 tbsp rice wine vinegar
  • 3 tbsp rice wine vinegar
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp cashew butter
  • 2 tbsp cashew butter
  • 2 tbsp cashew butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • 1 tbsp fresh ginger
  • 1 tbsp fresh ginger

Equipment

baking sheetparchment paperblender