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Teriyaki Chicken Crispy Rice Salad Recipe

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4 from 63 reviews

A flavorful Teriyaki Chicken Crispy Rice Salad that combines crunchy baked rice with shredded teriyaki chicken, fresh vegetables, and a creamy, tangy homemade dressing. Perfect for a hearty yet refreshing meal with a delightful mix of textures and Asian-inspired flavors.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Crispy Rice

  • 2 Cups Cooked Rice (cooled, jasmine rice preferred)
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Teriyaki Sauce or Marinade

Chicken

  • 1 Rotisserie Chicken
  • 1/4 Cup Teriyaki Sauce or Marinade

Salad

  • 5 Persian Cucumbers (thinly sliced; or 1 large English cucumber)
  • 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)

Dressing

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the rice.
  2. Line Baking Sheet: Line a baking sheet with parchment paper and set it aside for the crispy rice.
  3. Cook Rice: Cook the rice according to your preferred method and allow it to cool completely to ensure crisp baking.
  4. Season Rice: Spread the cooled rice evenly on the prepared baking sheet. Toss the rice with sesame oil and teriyaki sauce to coat well.
  5. Bake Crispy Rice: Place the baking sheet in the oven and bake the rice for 30-40 minutes, tossing halfway through to crisp it evenly.
  6. Prepare Chicken: While rice is baking, remove bones from the rotisserie chicken and shred the meat into small pieces.
  7. Toss Chicken: Coat the shredded chicken with the 1/4 cup teriyaki sauce, then set aside.
  8. Set Rice Aside: Once baked and crispy, remove the rice from the oven and let it cool slightly.
  9. Prepare Salad: In a large bowl, combine thinly sliced Persian cucumbers, finely sliced red cabbage, chopped cilantro, chopped salted peanuts, diced red bell pepper, and finely chopped green onions.
  10. Add Chicken and Rice: Add the teriyaki-coated shredded chicken and crispy rice to the vegetable mixture.
  11. Prepare Dressing: In a blender, combine olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced fresh ginger. Blend until smooth and creamy.
  12. Add Dressing to Salad: Pour the dressing over the salad bowl and toss thoroughly to combine all ingredients evenly.
  13. Serve, Store, and Enjoy: Serve the salad immediately or store leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • The crispy rice can be made with any cooked rice; jasmine rice is recommended for its fragrance.
  • Toss the rice halfway through baking for even crispiness.
  • Using a rotisserie chicken saves time and adds great flavor.
  • Adjust the sweetness or saltiness of the dressing to your preference by varying maple syrup or soy sauce quantities.
  • Store leftovers in a sealed container refrigerated; best consumed within 3 days.
  • For gluten-free version, use gluten-free tamari in place of soy sauce.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://ellarecipe.com/teriyaki-chicken-crispy-rice-salad-recipe/