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Teriyaki Chicken Crispy Rice Salad

Teriyaki Chicken Crispy Rice Salad
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Teriyaki Chicken Crispy Rice Salad is a vibrant dish combining tender teriyaki-marinated chicken, golden crunchy crispy rice, and a fresh, crisp salad mix dressed with a tangy rice vinegar dressing. Perfect for a light lunch, dinner, or side, this flavorful and textured salad bursts with sweet, savory, and fresh notes, making it a versatile and irresistible meal.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless, skinless chicken breast or thighs
  • 1/2 cup teriyaki sauce (store-bought or homemade)

Crispy Rice

  • 2 cups cooked jasmine or sushi rice (preferably day-old)
  • 1–2 tablespoons vegetable oil (for frying)

Salad Base

  • 2 cups mixed salad greens (romaine, spinach, arugula)
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced red bell peppers
  • 3 scallions, thinly sliced

Dressing and Garnish

  • 3 tablespoons rice vinegar dressing (adjust acidity to taste; may add honey or maple syrup)
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Chicken: Marinate the chicken in teriyaki sauce for at least 30 minutes to maximize flavor. Pan-fry or grill the chicken until cooked through and caramelized on the outside. Let the chicken rest for a few minutes, then slice thinly.
  2. Make the Crispy Rice: Cook jasmine or sushi rice as per package instructions. Once cooled, spread the rice in a thin layer on a non-stick pan with a little oil. Fry over medium heat, pressing gently to form a crispy, golden rice cake. Cook until crisp and golden on the bottom, then flip to crisp the other side if desired. Cut the crispy rice into cubes or flakes for topping.
  3. Prepare the Salad Base: While chicken and rice cook, wash and chop the salad greens and vegetables. In a large bowl, combine the mixed greens, shredded carrots, sliced red bell peppers, and scallions.
  4. Assemble the Salad: Drizzle the rice vinegar dressing over the salad base and toss lightly to coat. Top with sliced teriyaki chicken and crispy rice pieces. Garnish with toasted sesame seeds for added crunch and flavor.

Notes

  • Marinate the chicken longer for deeper flavor infusion.
  • Use day-old rice for best crispy rice texture; freshly cooked rice tends to be soft and sticky.
  • Fry crispy rice in batches to avoid overcrowding the pan and ensure even crisping.
  • Adjust the acidity of the rice vinegar dressing by adding honey or maple syrup if too tart.
  • Assemble the salad just before serving to keep the greens crisp and the rice crunchy.

Nutrition

Keywords: teriyaki chicken salad, crispy rice salad, gluten-free salad, Japanese salad, healthy chicken salad, crunchy salad

Find it online: https://mealsbymary.com/teriyaki-chicken-crispy-rice-salad/