Description
This Teriyaki Chicken Crispy Rice Salad combines shredded rotisserie chicken tossed in creamy teriyaki sauce with crispy baked rice, fresh cucumbers, red cabbage, bell peppers, and peanuts. It’s all brought together with a luscious sesame ginger dressing, making it a sweet, salty, crunchy, and satisfying dish. Perfect for a wholesome lunch or a vibrant dinner. #HealthyRecipesEasy #QuickDinnerIdeas #HomemadeRecipes #FineDiningRecipes
Ingredients
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- 2 cups Cooked Rice, cooled (jasmine rice preferred)
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Teriyaki Sauce or Marinade
- 1 Rotisserie Chicken
- 1/4 cup Teriyaki Sauce or Marinade (for chicken)
- 5 Persian Cucumbers, thinly sliced
- 1/2 cup Red Cabbage, finely sliced
- 1/2 cup Cilantro, chopped
- 1/2 cup Salted Peanuts, chopped
- 1 Red Bell Pepper, diced small
- 1 Bunch Green Onions, finely chopped
- 1/4 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
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cook and cool the rice completely, then spread on the baking sheet.
- Toss the rice with sesame oil and teriyaki sauce, then bake for 30–40 minutes, tossing halfway, until crispy.
- Meanwhile, shred the rotisserie chicken and toss with ¼ cup teriyaki sauce. Set aside.
- Chop all salad ingredients and add to a large mixing bowl.
- Once rice is crispy, add it along with the chicken to the salad bowl.
- In a blender, combine all dressing ingredients and blend until smooth.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- For best texture, ensure rice is fully cooled before baking.
- You can substitute English cucumber if Persian cucumbers aren’t available.
- Use coconut aminos for a gluten-free option.
- This salad keeps well in the fridge for 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 9g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg