Teriyaki Chicken Crispy Rice Salad with Creamy Sesame Ginger Dressing

30 mins
Serves 4
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Directions

  1. 1Add cooked and cooled rice to a baking sheet lined with parchment paper.
  2. 2Add cooked and cooled rice to a baking sheet lined with parchment paper.
  3. 3Add cooked and cooled rice to a baking sheet lined with parchment paper.
  4. 4Toss the rice well with sesame oil and teriyaki sauce, then spread into an even layer.
  5. 5Toss the rice well with sesame oil and teriyaki sauce, then spread into an even layer.
  6. 6Toss the rice well with sesame oil and teriyaki sauce, then spread into an even layer.
  7. 7Bake the rice for 30-35 minutes at 400°F, tossing halfway through, until crispy.
  8. 8Bake the rice for 30-35 minutes at 400°F, tossing halfway through, until crispy.
  9. 9Bake the rice for 30-35 minutes at 400°F, tossing halfway through, until crispy.
  10. 10Add olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced fresh ginger to a mini blender.
  11. 11Add olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced fresh ginger to a mini blender.
  12. 12Add olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced fresh ginger to a mini blender.
  13. 13Blend the dressing ingredients for about 1 minute until smooth.
  14. 14Blend the dressing ingredients for about 1 minute until smooth.
  15. 15Blend the dressing ingredients for about 1 minute until smooth.
  16. 16Place the rotisserie chicken in a bag and massage it to remove the bones and shred the meat into small pieces.
  17. 17Place the rotisserie chicken in a bag and massage it to remove the bones and shred the meat into small pieces.
  18. 18Place the rotisserie chicken in a bag and massage it to remove the bones and shred the meat into small pieces.
  19. 19Toss the shredded chicken with teriyaki sauce.
  20. 20Toss the shredded chicken with teriyaki sauce.
  21. 21Toss the shredded chicken with teriyaki sauce.
  22. 22Add thinly sliced cucumbers, finely sliced red cabbage, chopped cilantro, finely chopped green onions, and diced red bell pepper to a large bowl.
  23. 23Add thinly sliced cucumbers, finely sliced red cabbage, chopped cilantro, finely chopped green onions, and diced red bell pepper to a large bowl.
  24. 24Add thinly sliced cucumbers, finely sliced red cabbage, chopped cilantro, finely chopped green onions, and diced red bell pepper to a large bowl.
  25. 25Add the shredded teriyaki chicken to the bowl.
  26. 26Add the shredded teriyaki chicken to the bowl.
  27. 27Add the shredded teriyaki chicken to the bowl.
  28. 28Add chopped salted peanuts to the bowl.
  29. 29Add chopped salted peanuts to the bowl.
  30. 30Add chopped salted peanuts to the bowl.
  31. 31Add the crispy rice topping to the bowl.
  32. 32Add the crispy rice topping to the bowl.
  33. 33Add the crispy rice topping to the bowl.
  34. 34Pour the creamy sesame ginger dressing over the salad.
  35. 35Pour the creamy sesame ginger dressing over the salad.
  36. 36Pour the creamy sesame ginger dressing over the salad.
  37. 37Toss the salad well to combine all ingredients.
  38. 38Toss the salad well to combine all ingredients.
  39. 39Toss the salad well to combine all ingredients.
  40. 40Enjoy the salad.
  41. 41Enjoy the salad.
  42. 42Enjoy the salad.

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 2 tablespoons teriyaki sauce/marinade
  • 2 tablespoons teriyaki sauce/marinade
  • 2 tablespoons 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, thinly sliced
  • 5 Persian cucumbers, thinly sliced
  • 5 Persian cucumbers, thinly sliced
  • 0.5 cup red cabbage, finely sliced
  • 0.5 cup red cabbage, finely sliced
  • 0.5 cup red cabbage, finely sliced
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 1 bunch green onions, finely chopped
  • 1 bunch green onions, finely chopped
  • 1 bunch green onions, finely chopped
  • 1 red bell pepper, diced small
  • 1 red bell pepper, diced small
  • 1 red bell pepper, diced small
  • 0.5 cup salted peanuts, chopped
  • 0.5 cup salted peanuts, chopped
  • 0.5 cup salted peanuts, chopped
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons rice vinegar
  • 3 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons maple syrup
  • 2 tablespoons maple syrup
  • 2 tablespoons cashew butter
  • 2 tablespoons cashew butter
  • 2 tablespoons cashew butter
  • 2 cloves garlic, mashed
  • 2 cloves garlic, mashed
  • 2 cloves garlic, mashed
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh ginger, minced

Equipment

baking sheetparchment paperovenmini blenderlarge bowltongs

Tips

  • Blending dressings makes them nice and creamy.
  • To remove bones from rotisserie chicken easily, place it in a bag and massage it until the meat comes off.