Teriyaki Chicken Crispy rice salad

• servings: Makes 4 meal salads or 6

Ingredients

Crispy Rice

2 cups cooked rice, cooled (I used jasmine rice)

1 tb sesame oil

2 tb teriyaki sauce/marinade (I used San-J GF Teriyaki sauce/marinade)

1 rotisserie chicken, deboned

1/4 cup teriyaki sauce/marinade (same one as above)

1 rotisserie chicken, deboned

1/4 cup teriyaki sauce/marinade (same one as above)

Salad

5 Persian cucumbers, thinly sliced (or 1 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

First prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled fice to the baking sheet. Mix well with the sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn).

Remove from the oven, break into small pieces and set aside. 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. Taste and adjust as necessary.

Set aside. 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. Toss and enjoy! Store in the refrigerator for up to 5 days.