Teriyaki Chicken Crispy Rice Salad with Creamy Sesame Ginger Dressing
Directions
- 1Add cooked and cooled rice to a baking sheet lined with parchment paper.
- 2Toss the rice well with sesame oil and teriyaki sauce, then spread into an even layer.
- 3Bake the rice for 30-35 minutes at 400°F, tossing halfway through, until crispy.
- 4Add olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced fresh ginger to a mini blender.
- 5Blend the dressing ingredients for about 1 minute until smooth.
- 6Place the rotisserie chicken in a bag and massage it to remove the bones and shred the meat into small pieces.
- 7Toss the shredded chicken with teriyaki sauce.
- 8Add thinly sliced cucumbers, finely sliced red cabbage, chopped cilantro, finely chopped green onions, and diced red bell pepper to a large bowl.
- 9Add the shredded teriyaki chicken to the bowl.
- 10Add chopped salted peanuts to the bowl.
- 11Add the crispy rice topping to the bowl.
- 12Pour the creamy sesame ginger dressing over the salad.
- 13Toss the salad well to combine all ingredients.
- 14Enjoy the salad.
Ingredients
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 2 tablespoons teriyaki sauce/marinade
- 1 rotisserie chicken
- 0.25 cup teriyaki sauce/marinade
- 5 Persian cucumbers, thinly sliced
- 0.5 cup red cabbage, finely sliced
- 0.5 cup cilantro, chopped
- 1 bunch green onions, finely chopped
- 1 red bell pepper, diced small
- 0.5 cup salted peanuts, chopped
- 0.25 cup olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons cashew butter
- 2 cloves garlic, mashed
- 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.
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