Teriyaki Crispy Rice Salad

Preparation time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 4-6 Salads

Ingredients:

Crispy rice:

• 2 cups cooked rice, cooled (i.e. jasmine)
• 1 Tbsp. sesame oil
• 2 Tbsp. teriyaki sauce/marinade 

Protein:

• 1 rotisserie chicken or 15 oz. tofu
• 1/4 cup teriyaki sauce/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 bunch green onions, finely chopped
• 1 red bell pepper, diced small
• 1/2 cup salted peanuts, chopped

Creamy Sesame Ginger Dressing:

• 1/4 cup olive oil
• 3 Tbsp. toasted sesame oil
• 3 Tbsp. soy sauce
• 3 Tbsp. rice vinegar
• 2 Tbsp. maple syrup
• 2 Tbsp. cashew butter
• 2 cloves garlic, mashed
• 1 Tbsp. fresh ginger, minced

Directions:

1. First, prepare the crispy rice topping.  Preheat oven to 400F.  Line a baking sheet with parchment aper.  Add cooked and cooled rice to the baking sheet.  Toss well with the sesame oil and teriyaki sauce and spread into an even layer.  Bake for 30-35 minutes, tossing halfway through (just watch to make sure it doesn't burn).
2. Next, remove the bones from the rotisserie chicken and shred the meat into small pieces.  Toss with teriyaki sauce and set aside. Alternately, if you are using tofu, press the tofu for 15 minutes, patting dry.  Chop tofu into squares, coat in 1 Tbsp. corn starch, 1 Tbsp. olive oil, and salt and pepper, to taste.  Bake at 400F for 20 minutes, stirring halfway through.  Remove from the oven and set aside.
3. Next, make the dressing.  Add all of the ingredients to a blender and blend for about 1 minute until smooth.  
4. 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 the salad.  Toss and enjoy!  Store in the refrigerator for up to 5 days.

Recipe from kalejunkie.com