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Teriyaki Chicken Crispy Rice Salad

Teriyaki Chicken Crispy Rice Salad
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Teriyaki Chicken Crispy Rice Salad is a delightful fusion of tender teriyaki-glazed chicken, crunchy crispy rice, fresh vegetables, and a tangy dressing. Perfectly balancing sweet, savory, and fresh flavors with a variety of textures, this easy-to-make salad is ideal for quick lunches, vibrant dinners, or impressing guests with a healthy and flavorful dish.

Ingredients

Scale

Teriyaki Chicken

  • 4 chicken thighs or breasts, marinated in teriyaki sauce
  • ½ cup teriyaki sauce (homemade or store-bought)

Crispy Rice Crunch

  • 2 cups cooked short-grain or medium-grain rice, toasted until golden and crispy or 1 cup crispy rice cakes, broken into bite-sized pieces

Fresh Vegetables

  • 1 cup cucumber, chopped
  • 1 cup shredded carrots
  • 1 cup bell peppers, thinly sliced
  • 3 green onions, thinly sliced

Salad Greens

  • 4 cups baby spinach or mixed salad greens

Dressing

  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil

Garnishes

  • 1 tablespoon toasted sesame seeds
  • Optional: chili flakes or sriracha for heat

Instructions

  1. Prepare the Teriyaki Chicken: Marinate the chicken thighs or breasts in teriyaki sauce for at least 30 minutes, preferably one hour or overnight for deeper flavor. Pan-sear or bake the chicken until cooked through and caramelized on the outside.
  2. Make the Crispy Rice: If using rice, cook ahead if needed and spread it thinly on a baking sheet. Toast in the oven until lightly golden and crunchy. Alternatively, break crispy rice cakes into bite-sized pieces.
  3. Assemble the Veggies: Chop cucumbers, shred carrots, slice bell peppers, and thinly slice green onions. Toss all fresh vegetables with baby spinach or mixed greens in a large bowl to form the fresh salad base.
  4. Mix the Dressing: Whisk together rice vinegar, soy sauce, honey, and toasted sesame oil until well combined to create a light and balanced dressing.
  5. Combine Everything: Slice the cooked teriyaki chicken and add it to the bowl with the greens and vegetables. Drizzle the dressing evenly over the salad. Sprinkle the crispy rice over the top and toss gently to combine. Finish with a sprinkle of toasted sesame seeds and optional chili flakes or sriracha.

Notes

  • Marinate chicken longer (at least 1 hour or overnight) for deeper flavor.
  • Use day-old rice for best crispiness or toast freshly cooked rice thinly and carefully.
  • Adjust sweetness and acidity in the dressing to suit your personal taste.
  • Add fresh herbs like cilantro or basil to enhance fragrance and freshness.
  • Serve immediately after adding crispy rice to keep crunchiness.
  • Store chicken and vegetables separately from crispy rice to avoid sogginess.
  • To reheat, warm chicken gently and re-toast crispy rice in a skillet for a few minutes.

Nutrition

Keywords: teriyaki chicken, crispy rice salad, Asian salad, healthy salad, gluten free, quick dinner, meal prep

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