Cooked - Teriyaki Chicken Crispy Rice Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Teriyaki Chicken Crispy Rice Salad

4.0

2 cups cooked rice, cooled (jasmine rice)

1 tb sesame oil

2 tb teriyaki sauce/marinade

1 rotisserie chicken, deboned

¼ cup teriyaki sauce/marinade

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

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 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

Preheat oven to 400F. Line a baking sheet with parchment paper.
Add cooked and cooled rice to the baking sheet. Mix well with the sesame oil and teriyaki sauce and spread into an even layer.
Bake for 30-35 minutes, tossing halfway through. Remove from the oven, break into small pieces and set aside.
Remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside.
Make the dressing by adding all of the ingredients to a blender and blend for about 1 minute until smooth. Taste and adjust as necessary. Set aside.
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. Toss and enjoy!
Store in the refrigerator for up to 5 days.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 57 weeks ago

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