A textural salad combining crispy baked rice with shredded teriyaki rotisserie chicken, fresh cabbage, cucumbers, and peppers dressed in creamy sesame ginger sauce. Built for speed and crunch, it comes together in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the cooked rice with 1 tbsp sesame oil and 2 tbsp soy sauce. Spread into a thin, even layer.
Bake for 20-25 minutes, or until the rice is golden brown and crispy. Let it cool slightly, then break into pieces.
While the rice bakes, prepare the dressing. In a blender, combine 1/4 cup sesame oil, rice vinegar, 1/4 cup soy sauce, minced ginger, minced garlic, and tahini.
Blend the dressing until it is smooth and creamy.
Remove the meat from the rotisserie chicken and shred it. A quick way to do this is to place the chicken in a large zip-top bag and massage it to separate the meat from the bones.
In a bowl, toss the shredded chicken with the teriyaki sauce until well coated.
In a large salad bowl, combine the sliced cucumbers, shredded red cabbage, chopped cilantro, chopped green onions, and sliced red bell pepper.
Add the teriyaki chicken, chopped peanuts, and crispy rice to the salad bowl.
Pour the creamy sesame ginger dressing over the salad and toss everything together until well combined. Serve immediately.
Store assembled salad in an airtight container up to 2 days; make components ahead separately and assemble just before eating to preserve crispy rice texture.
Prepare components separately and refrigerate up to 1 day. Assemble and dress just before serving to keep rice crispy.
Use day-old or cold cooked white rice; fresh rice contains too much moisture. Spread on a baking sheet and bake at 375°F for 12–15 minutes until golden and crisp.
Yes—shredded turkey, pork, or baked tofu work. Toss with teriyaki sauce to match the original flavor.
Store dressed salad in an airtight container up to 2 days; rice will soften over time.
Check your teriyaki and soy sauce labels; use tamari or certified gluten-free versions if needed.
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