Name: Teriyaki Chicken Crispy Rice Salad
Prep time: 15 min
Cook time: PT-483896H11M45S
Total time: 55 min
Cuisine: Fusion
Ingredients: 2 cups cooked jasmine rice, cooled; 1 tbsp sesame oil; 2 tbsp teriyaki sauce; 1 rotisserie chicken, shredded (bones removed); ¼ cup teriyaki sauce; 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; 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

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

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Instructions

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.

Prepare the Chicken:

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

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.

Prepare the Dressing:

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

Combine and Serve:

Pour dressing over the salad.
Toss to combine.
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