Teriyaki Chicken Crispy Rice Salad
Directions
- 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.
- 2Remove the bones from the rotisserie chicken and shred them into small pieces. Toss with teriyaki sauce and set aside.
- 3Make the dressing by adding all ingredients to a blender and blend for about 1 minute until smooth.
- 4Chop/slice all the salad ingredients and add to a large bowl.
- 5Add shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy!
Ingredients
- 2 cups cooked rice
- 1 tbsp sesame oil
- 2 tbsp 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 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp maple syrup
- 2 tbsp cashew butter
- 2 cloves garlic
- 1 tbsp fresh ginger
Equipment
baking sheetparchment paperblender