Teriyaki Chicken Crispy Rice Salad

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.