TERIYAKI CHICKEN CRISPY RICE SALAD with Creamy Sesame Ginger Dressing, the last crispy rice salad in the series that has gone viral! And guess what? THIS is the best one yet. It uses an entire rotisserie chicken, so you can eat this for several days. It is packed with protein and all the good stuff—so many flavors and textures happening at once, honestly, this one is so good, the recipe belongs in a cookbook 😊.
Makes 4 meal salads or 6-8 smaller salads
Crispy Rice
2 cups cooked rice, cooled (I used jasmine)
1 tb sesame oil
2 tb teriyaki sauce/marinade (I used San-J GF Teriyaki sauce/marinade)
Chicken
1 rotisserie chicken
1/4 cup teriyaki sauce/marinade (same as above)
Salad
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1/2 cup red cabbage, finely sliced
1/2 cup cilantro, chopped
1 bunch green onions, finely chopped
1 red bell pepper, diced small
1/2 cup salted peanuts, chopped
Creamy Sesame Ginger Dressing
1/4 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
First, prepare the crispy rice topping. 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 halfway through (just watch to make sure it doesn’t burn). Next, remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside. Next, make the dressing. Add all of the ingredients to a blender and blend for about 1 minute until smooth. Finally, 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.
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