Teriyaki Chicken Crispy Rice Salad

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 Why You’ll Love This Recipe

  • Quick and Easy: Utilizing rotisserie chicken and pre-made teriyaki sauce streamlines preparation, making it perfect for busy days.
  • Flavorful: The combination of teriyaki chicken, crispy rice, and a creamy sesame ginger dressing offers a harmonious blend of sweet, salty, and tangy notes.
  • Textural Delight: Crispy rice and fresh vegetables provide a satisfying crunch in every bite.
  • Nutritious: Packed with protein from the chicken and enriched with fresh vegetables, this salad is both wholesome and delicious.

Ingredients

  • For the Crispy Rice:
    • 2 cups cooked jasmine rice, cooled
    • 1 tablespoon sesame oil
    • 2 tablespoons teriyaki sauce
  • For the Chicken:
    • 1 rotisserie chicken, bones removed and shredded
    • ¼ cup teriyaki sauce
  • For the Salad:
    • 5 Persian cucumbers, thinly sliced
    • ½ cup red cabbage, finely sliced
    • ½ cup cilantro, chopped
    • ½ cup salted peanuts, chopped
    • 1 red bell pepper, diced small
    • 1 bunch green onions, finely chopped
  • For the Creamy Sesame Ginger Dressing:
    • ¼ cup olive oil
    • 3 tablespoons toasted sesame oil
    • 3 tablespoons soy sauce or coconut aminos
    • 3 tablespoons rice vinegar
    • 2 tablespoons maple syrup
    • 2 tablespoons cashew butter
    • 2 cloves garlic, mashed
    • 1 tablespoon fresh ginger, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Crispy Rice:
    • Preheat oven to 400°F (200°C).
    • Line a baking sheet with parchment paper.
    • Spread cooled rice on the baking sheet.
    • Toss rice with sesame oil and teriyaki sauce.
    • Bake for 30-40 minutes, tossing halfway through, until crispy.
  2. Prepare the Chicken:
    • In a bowl, combine shredded chicken with ¼ cup teriyaki sauce; set aside.
  3. Assemble the Salad:
    • In a large bowl, combine cucumbers, red cabbage, cilantro, peanuts, bell pepper, and green onions.
    • Add teriyaki chicken and crispy rice to the bowl.
  4. Prepare the Dressing:
    • In a blender, combine olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, garlic, and ginger.
    • Blend until smooth and creamy.
  5. Combine and Serve:
    • Pour dressing over the salad.
    • Toss to fully combine.
    • Serve immediately and enjoy!

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Total Time: Approximately 55 minutes

Variations

  • Protein Alternatives: Substitute rotisserie chicken with grilled tofu or shrimp for a different protein source.
  • Vegetable Additions: Incorporate shredded carrots, edamame, or snap peas for extra crunch and nutrition.
  • Grain Options: Use quinoa or brown rice instead of jasmine rice for a whole-grain alternative.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: For best results, enjoy the salad cold. If preferred warm, gently reheat the chicken and rice separately before combining with fresh salad components.

FAQs

What type of rice works best for crispy rice?

Jasmine rice is recommended for its texture and flavor, but any cooked and cooled rice should work well.

Can I make this salad ahead of time?

Yes, you can prepare components in advance. Store the dressing separately and combine just before serving to maintain freshness.

Is there a substitute for cashew butter in the dressing?

Yes, almond butter or tahini can be used as alternatives, though they may slightly alter the flavor.

How can I make this recipe gluten-free?

Ensure that the teriyaki sauce and soy sauce used are gluten-free, or substitute with coconut aminos.

What can I use instead of peanuts for a nut-free option?

Roasted sunflower seeds or pumpkin seeds can provide a similar crunch without the use of nuts.

How do I prevent the rice from sticking to the baking sheet?

Lining the baking sheet with parchment paper and tossing the rice halfway through baking helps prevent sticking.

Can I use leftover rice for this recipe?

Yes, leftover rice works well; just ensure it’s cooled before baking to achieve optimal crispiness.

What if I don’t have a blender for the dressing?

You can whisk the dressing ingredients together by hand until smooth and well combined.

How spicy is this salad?

The salad is not inherently spicy. If you prefer heat, consider adding sliced chili peppers or a dash of hot sauce.

Can I use a different type of vinegar in the dressing?

Rice vinegar is preferred for its mild flavor, but apple cider vinegar can be used as a substitute if needed.

Conclusion

This Teriyaki Chicken Crispy Rice Salad is a delightful blend of flavors and textures, making it a

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Teriyaki Chicken Crispy Rice Salad

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  • Author: Isabella
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

Savor the bold flavors of this Teriyaki Chicken Crispy Rice Salad featuring savory rotisserie chicken, crispy baked jasmine rice, fresh cucumbers, red cabbage, and a creamy sesame ginger dressing. Perfect for busy weeknights or meal prep, this salad is a nutritious, flavorful, and satisfying dish that everyone will love.

Ingredients

For the Crispy Rice:

  • 2 cups cooked jasmine rice, cooled
  • 1 tbsp sesame oil
  • 2 tbsp teriyaki sauce

For the Chicken:

  • 1 rotisserie chicken, shredded (bones removed)
  • ¼ cup teriyaki sauce

For the Salad:

  • 5 Persian cucumbers, thinly sliced
  • ½ cup red cabbage, finely sliced
  • ½ cup cilantro, chopped
  • ½ cup salted peanuts, chopped
  • 1 red bell pepper, diced small
  • 1 bunch green onions, finely chopped

For the Creamy Sesame Ginger Dressing:

  • ¼ cup olive oil
  • 3 tbsp toasted sesame oil
  • 3 tbsp soy sauce or coconut aminos
  • 3 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp cashew butter
  • 2 cloves garlic, mashed
  • 1 tbsp fresh ginger, minced

Instructions

Prepare the Crispy Rice:

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Spread cooled rice on the baking sheet.
  4. Toss rice with sesame oil and teriyaki sauce.
  5. Bake for 30-40 minutes, tossing halfway through, until crispy.

Prepare the Chicken:

  1. In a bowl, combine shredded chicken with ¼ cup teriyaki sauce. Set aside.

Assemble the Salad:

  1. In a large bowl, combine cucumbers, red cabbage, cilantro, peanuts, bell pepper, and green onions.
  2. Add teriyaki chicken and crispy rice to the bowl.

Prepare the Dressing:

  1. In a blender, combine olive oil, sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, garlic, and ginger.
  2. Blend until smooth and creamy.

Combine and Serve:

  1. Pour dressing over the salad.
  2. Toss to combine.
  3. Serve immediately and enjoy!

Notes

  • For a nut-free option, replace peanuts with sunflower or pumpkin seeds.
  • Leftovers can be stored in an airtight container for up to 3 days, but keep the dressing separate until serving.
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Fusion

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