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Clean recipe · kalejunkie.com

Teriyaki Chicken Crispy Rice Salad

My viral crispy rice salads takes on a sweet and salty kick with this Teriyaki Chicken Crispy Rice Salad. It comes together with a simple rotisserie chicken tossed in a creamy teriyaki sauce and added to a bed of crisp Persian cucumbers, crunchy red cabbage, and a perfect crispy rice. And, it's all finished off with a creamy sesame ginger dressing that you're sure to love.

Original recipe: kalejunkie.com

Yield:
4 servings
Prep:
15 min
Cook:
37 min
Total:
55 min
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Teriyaki Chicken Crispy Rice Salad

Ingredients

  1. 2 Cups Cooked Rice (cooled - I use jasmine rice, but any rice should work well)
  2. 1 Tablespoon Sesame Oil
  3. 2 Tablespoons Teriyaki Sauce or Marinade
  4. 1 Rotisserie Chicken
  5. 1/4 Cup Teriyaki Sauce or Marinade
  6. 5 Persian Cucumbers (thinly sliced - you can also substitute one large English cucumber)
  7. 1/2 Cup Red Cabbage (finely sliced)
  8. 1/2 Cup Cilantro (chopped)
  9. 1/2 Cup Salted Peanuts (chopped)
  10. 1 Red Bell Pepper (diced small)
  11. 1 Bunch Green Onions (finely chopped)
  12. 1/4 Cup Olive Oil
  13. 3 Tablespoons Toasted Sesame Oil
  14. 3 Tablespoons Soy Sauce or Coconut Aminos
  15. 3 Tablespoons Rice Vinegar
  16. 2 Tablespoons Maple Syrup
  17. 2 Tablespoons Cashew Butter
  18. 2 Cloves Garlic (mashed)
  19. 1 Tablespoon Fresh Ginger (minced)

Instructions

  1. To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
  2. Next, line a baking sheet with parchment paper and set it aside.
  3. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
  4. Toss the cooled rice with the sesame oil and teriyaki sauce.
  5. Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
  6. While the rice is in the oven, prepare the chicken. Remove the bones from the rotisserie chicken and shred it into small pieces.
  7. Toss the shredded chicken with the teriyaki sauce, then set it aside.
  8. Once the crispy rice is done, remove it from the oven and set it aside.
  9. Next, prepare the salad. Wash and chop the Persian cucumbers, red cabbage, cilantro, green onions, bell pepper, and salted peanuts, and add them to a large bowl.
  10. Then, add in the teriyaki chicken and the crispy rice to the bowl with the salad.
  11. Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, garlic, and fresh ginger) to a blender and blend until smooth and creamy.
  12. Pour the dressing on top of the salad, then toss to fully combine.
  13. Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.