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Teriyaki Chicken Crispy Rice Salad with Creamy Sesame Ginger Dressing
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Teriyaki Chicken Crispy Rice Salad with Creamy Sesame Ginger Dressing

55 minPour 4Nutri-Score C€€
par @kalejunkie3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • cooked jasmine rice (cooled)Céréales400 g
  • sesame oil (for the rice)Épicerie15 ml
  • teriyaki sauce (for the rice)Épicerie30 ml
  • rotisserie chicken (bones removed, meat shredded)Viandes1 morceau
  • teriyaki sauce (for the chicken)Épicerie60 ml
  • Persian cucumbers (thinly sliced)Fruits et légumes5 morceaux
  • red cabbage (finely sliced)Fruits et légumes50 g
  • cilantro (chopped)Fruits et légumes15 g
  • green onions (bunch, finely chopped)Fruits et légumes1 morceau
  • red bell pepper (diced small)Fruits et légumes1 morceau
  • salted peanuts (chopped)Fruits à coque et graines70 g
  • olive oil (for the dressing)Épicerie60 ml
  • toasted sesame oil (for the dressing)Épicerie45 ml
  • soy sauce (or coconut aminos)Épicerie45 ml
  • rice vinegarÉpicerie45 ml
  • maple syrupÉpicerie30 ml
  • cashew butterÉpicerie30 g
  • garlic (cloves, mashed)Fruits et légumes2 morceaux
  • fresh ginger (minced)Fruits et légumes15 g

par portion

Nutrition

601kcal

Glucides
33 g
Protéines
36 g
Lipides
36 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Blender
  • Saladier

pas à pas

Préparation

  1. Bake the crispy rice

    • Preheat the oven to 200 °C and line a baking sheet with parchment paper.
    • Spread the cooled cooked rice on the sheet, toss with the sesame oil and teriyaki sauce and spread into an even layer.
    • Bake, tossing halfway through, until golden and crispy; watch closely so it doesn't burn.
    Étape 1

  2. Shred the chicken

    • Remove the bones from the rotisserie chicken and shred the meat into small pieces.
    • Toss the shredded chicken with the teriyaki sauce and set aside.
    Étape 2

  3. Make the creamy sesame ginger dressing

    • Add the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, garlic and ginger to a blender.
    • Blend until smooth and creamy.
    Étape 3

  4. Build the salad

    • Chop and slice the cucumbers, red cabbage, cilantro, green onions, bell pepper and peanuts and add them to a large bowl.
    • Top with the shredded chicken and crispy rice.
    • Pour the dressing over the salad, toss and enjoy.
    Étape 4
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