Teriyaki Chicken Crispy Rice Salad
Directions
- 1Prepare the crispy rice topping: Preheat 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 into small pieces. Toss with teriyaki sauce and set aside.
- 3Make the dressing: Add all dressing ingredients to a blender and blend for about 1 minute until smooth.
- 4Chop/slice all salad ingredients and add to a large bowl. Add shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy!
Ingredients
- 2 cups cooked rice, cooled
- 1 tb sesame oil
- 2 tb 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 tb toasted sesame oil
- 3 tb soy sauce
- 3 tb rice vinegar
- 2 tb maple syrup
- 2 tb cashew butter
- 2 cloves garlic, mashed
- 1 tb fresh ginger, minced
Equipment
ovenbaking sheetparchment papermini blender