Makes 4 meal salads or 6-8 side salads

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Crispy Rice:

2 c cooked rice, cooled

1 Tbsp sesame oil

2 Tbsp teriyaki sauce/marinade

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Chicken:

1 rotisserie chicken

¼ c teriyaki sauce/marinade

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Salad:

5 Persian cucumbers, thinly sliced (or 1 large English cucumber)

½ c red cabbage, finely sliced

½ c cilantro, chopped

1 bunch green onions, finely chopped

1 red bell pepper, diced small

½ c salted peanuts, chopped

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Creamy Sesame-Ginger Dressing:

¼ c olive oil

3 Tbsp toasted sesame oil

3 Tbsp soy sauce (or sub 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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Crispy Rice:

1. Preheat oven to 400°F/205°C. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing half way through. Just watch to make sure it doesn't burn.

Chicken:

2. Remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside.

Creamy Sesame-Ginger Dressing:

3. Add all of the ingredients to a blender and blend for ~1 minute until smooth.

Salad:

4. Chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy! Store in the refrigerator for up to 5 days.

Tags: Asian, chicken, dairy-free, dinner, dressing, egg-free, eggless , gluten-free, leftovers, lunch, main, make-ahead, rice, rotisserie chicken, salad, sauce

kalejunkie