Crispy Rice Salad
Crunchy rice is topped with fresh celery, sweet corn, red cabbage, bell peppers, and tender shredded rotisserie chicken. Drizzle with a homemade sesame ginger dressing, toss, and dinner is ready!
Servings: 4
Ingredients
Crispy Rice
- 2 cups cooked rice cooled
- 1 tablespoon sesame oil
- 2 tablespoons teriyaki sauce/marinade
Chicken
- 1 rotisserie chicken
- ¼ cup teriyaki sauce/marinade
Salad
- 1 package Dandy® celery sticks chopped
- 2 ears corn cooked and removed from the cob
- ½ cup red cabbage finely sliced
- ½ cup cilantro chopped
- 1 bunch green onions finely chopped
- 1 red bell pepper diced small
Sesame Ginger Dressing
- ¼ cup olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh ginger minced
Instructions
- Preheat the oven to 400℉. Add cooked and cooled rice to a parchment-lined baking sheet. Toss with sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing halfway through.
- Remove the bones and shred the rotisserie chicken. Toss with teriyaki sauce and set aside.
- Chop or slice all of the salad ingredients and add them to a large bowl.
- Combine the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, and minced ginger in a blender for about 1 minute, until smooth.
- Add the shredded chicken and crispy rice over the veggies in the large bowl.
- Drizzle the dressing, toss, and serve!