TERIYAKI CHICKEN CRISPY RICE SALAD with Creamy Sesame Ginger Dressing
Serves 4
Directions
- 1Add cooked and cooled rice to the baking sheet.
- 2Toss well with the sesame oil and teriyaki sauce and spread into an even layer.
- 3Bake for 30-35 minutes, tossing halfway through (just watch to make sure it doesn’t burn).
- 4Add all of the dressing ingredients to a blender.
- 5Blend for about 1 minute until smooth.
- 6Remove the bones from the rotisserie chicken and shred into small pieces.
- 7Toss the shredded chicken with teriyaki sauce and set aside.
- 8Chop and slice all of the ingredients for the salad and add to a large bowl.
- 9Add the shredded chicken and crispy rice on top.
- 10Pour dressing over the salad.
- 11Toss and enjoy!
Ingredients
- 2 cups cooked rice
- 1 tb sesame oil
- 2 tb teriyaki sauce/marinade
- 1 rotisserie chicken
- 0.25 cup teriyaki sauce/marinade
- 5 Persian cucumbers
- 0.5 cup red cabbage
- 0.5 cup cilantro
- 1 bunch green onions
- 1 red bell pepper
- 0.5 cup salted peanuts
- 0.25 cup olive oil
- 3 tb toasted sesame oil
- 3 tb soy sauce
- 3 tb rice vinegar
- 2 tb maple syrup
- 2 tb cashew butter
- 2 garlic cloves
- 1 tb fresh ginger
Equipment
baking sheetparchment paperovenblenderlarge bowl
Tips
- This is the best crispy rice salad yet.
- It uses an entire rotisserie chicken, so you can eat this for several days.
- It is packed with protein and all the good stuff—so many flavors and textures happening at once, honestly this one is so good, the recipe belongs in a cookbook.
- Store in the refrigerator for up to 5 days.
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