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.