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.
Equipment
- 1 Mandolin I like using a mandolin to slice the cucumber nice and thin!
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled - I use jasmine rice, but any rice should work well
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Teriyaki Sauce or Marinade
For the Chicken:
- 1 Rotisserie Chicken
- ¼ Cup Teriyaki Sauce or Marinade
For the Salad:
- 5 Persian Cucumbers thinly sliced - you can also substitute one 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
For the Creamy Sesame Ginger Dressing:
- 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
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
- Toss the cooled rice with the sesame oil and teriyaki sauce.
- 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.
- While the rice is in the oven, prepare the chicken. Remove the bones from the rotisserie chicken and shred it into small pieces.
- Toss the shredded chicken with the teriyaki sauce, then set it aside.
- Once the crispy rice is done, remove it from the oven and set it aside.
- 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.
- Then, add in the teriyaki chicken and the crispy rice to the bowl with the salad.
- 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.
- Pour the dressing on top of the salad, then toss to fully combine.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 865kcal | Carbohydrates: 46g | Protein: 54g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Cholesterol: 144mg | Sodium: 2399mg | Potassium: 560mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1324IU | Vitamin C: 49mg | Calcium: 78mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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