Description
Teriyaki Chicken Crispy Rice Salad is a flavorful dish featuring tender teriyaki-glazed chicken served over crispy rice, mixed greens, and vibrant vegetables. Topped with a sweet and savory dressing, it’s a perfect fusion of textures and flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil, divided
- 2 cups cooked rice (preferably day-old rice)
- 1 tablespoon soy sauce
- 4 cups mixed greens (such as spinach, arugula, or lettuce)
- 1/2 cucumber, sliced
- 1/2 cup shredded carrots
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Teriyaki Dressing:
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 tablespoon water
Instructions
- In a small bowl, combine the teriyaki sauce and chicken breasts. Marinate for 15-20 minutes.
- While the chicken marinates, make the teriyaki dressing by whisking together teriyaki sauce, rice vinegar, honey, sesame oil, grated ginger, garlic, and water in a small bowl. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until fully cooked and golden brown. Let rest for a few minutes, then slice into thin strips.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the cooked rice and press it into a flat layer. Let it cook for 4-5 minutes until crispy and golden, then flip and cook for another 3-4 minutes on the other side.
- In a large bowl, toss together mixed greens, cucumber, shredded carrots, red bell pepper, and green onions.
- Divide the crispy rice among serving plates, then top with the salad mixture and sliced teriyaki chicken.
- Drizzle with the prepared teriyaki dressing and sprinkle with sesame seeds if desired.
- Serve immediately and enjoy!
Notes
- For a gluten-free version, use gluten-free soy sauce and teriyaki sauce.
- Leftover crispy rice can be stored in an airtight container in the refrigerator and reheated for the next meal.
- Feel free to add avocado or edamame for extra texture and protein.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 13g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki chicken crispy rice salad, Asian chicken salad, crispy rice salad, healthy teriyaki chicken