TERIYAKI CHICKEN CRISPY RICE SALAD

Ingredients

• 1 whole Rotisserie Chicken (Meat removed, skin discarded or saved for extra crisp)
• 1/3 cup Teriyaki Sauce (Store‑bought or homemade)
• 2 cups White Rice (Cooked, preferably jasmine or short‑grain for crispiness)
• 2 tablespoons Sesame Oil (Toasted sesame oil for flavor)
• 1 tablespoon Fresh Ginger (Grated)
• 1 clove Garlic (Minced)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Honey
• 2 tablespoons Soy Sauce (Low‑sodium preferred)
• 1 tablespoon Toasted Sesame Seeds
• 4 cups Mixed Salad Greens (Bagged or fresh)
• 1/2 cup Shredded Carrots
• 1/2 cup Cucumber (Thinly sliced)
• 1/2 cup Edamame (shelled) (Thawed if frozen)
• 2 tablespoons Green Onions (Thinly sliced, optional garnish)

Instructions

1. Shred the Rotisserie Chicken

   Place the whole rotisserie chicken in a large zip‑top bag, seal, and massage the meat with your hands until the meat falls off the bones. Transfer the shredded meat to a large mixing bowl.

   Time: PT5M

2. Cook the Rice

   Rinse 1 cup of white rice until water runs clear. Combine with 1 ¼ cups water in a saucepan, bring to a boil, then cover and simmer 12 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.

   Time: PT15M

   Temperature: 212°F

3. Crisp the Rice

   Spread the cooked rice in an even layer on a parchment‑lined baking sheet. Drizzle with 1 tablespoon sesame oil, toss to coat, and bake at 400°F for 10‑12 minutes, stirring once halfway through, until the rice is golden and crunchy.

   Time: PT12M

   Temperature: 400°F

4. Prepare Sesame‑Ginger Dressing

   In the mini blender, combine sesame oil, grated ginger, minced garlic, rice vinegar, honey, soy sauce, and toasted sesame seeds. Blend on high for 20‑30 seconds until smooth and creamy.

   Time: PT5M

5. Marinate Chicken in Teriyaki

   Pour the teriyaki sauce over the shredded chicken, toss to coat evenly, and let sit while you finish the salad (about 3 minutes).

   Time: PT3M

6. Assemble the Salad

   In the large mixing bowl, combine mixed greens, shredded carrots, cucumber slices, edamame, and optional green onions. Add the teriyaki‑coated chicken and drizzle with the sesame‑ginger dressing. Toss gently to combine.

   Time: PT5M

7. Finish and Serve

   Top each plate with a generous handful of the crispy rice croutons. Serve immediately or store components separately for meal‑prep.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

35g

Fat

12g

Fiber

4g