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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

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