Teriyaki Chicken Crispy Rice Salad

Name: Teriyaki Chicken Crispy Rice Salad
Yield: 4 meal salads
Ingredients: 5 Persian cucumbers (thinly sliced (or 1 large English cucumber)); 0.5 cup red cabbage (finely sliced); 0.5 cup cilantro (chopped); 1 bunch green onions (finely chopped); 1 cup red bell pepper (diced small); 0.5 cup salted peanuts (chopped); 2 cups cooked rice (jasmine); 1 tb sesame oil; 2 tb teriyaki sauce/marinade (San-J GF Teriyaki sauce/marinade); 1 rotisserie chicken; 0.25 cup teriyaki sauce/marinade (same as above); 0.25 cup olive oil; 3 tb toasted sesame oil; 3 tb soy sauce (or sub coconut aminos); 3 tb rice vinegar; 2 tb maple syrup; 2 tb cashew butter; 2 cloves garlic (mashed); 1 tb fresh ginger (minced)

The last crispy rice salad in the series that has gone viral! And guess what? THIS is the best one yet.

Yield4 meal salads

Ingredients

Salad

Crispy Rice

Chicken

Creamy Sesame Ginger Dressing

Directions

1
Preheat oven to 400F. 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).
2
Remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside.
3
Add all of the ingredients to a blender and blend for about 1 minute until smooth.
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!
5
Store in the refrigerator for up to 5 days.

See on Instagram

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