Crispy Rice Teriyaki Chicken Salad

Ingredients: (Makes 4)

Cucumber 2, medium
Coriander Leaves 1 sprig
Salad Dressing 2 tbsp Olive Oil, 2 tbsp
Sesame Oil, 3 tbsp Soy Sauce, 3 tbsp Rice
Vinegar, 2 tbsp Maple Syrup, 2 tbsp Peanut
Butter, 2 Garlic Cloves, 1 tbsp Ginger
Chicken Breast 3, 125g or 4.4oz per breast
Red Pepper 2, large
Red Cabbage 200g or 7oz
Long Grain Rice 130g or 4.6oz, dry
Teriyaki Sauce 40g or 1.4oz
Spring Onion 4
Sesame Oil 1 tbsp

Instructions:

Preheat the oven to 400°F (200°C). Cook the rice according to the package
instructions, then allow it to cool completely. Line a baking sheet with parchment
paper and spread the cooked rice evenly. Toss the rice with 1 tbsp sesame oil and
20g teriyaki sauce until evenly coated. Bake for 30-35 minutes, tossing halfway
through, until golden and crispy. Keep an eye on it to prevent burning.

Coat the 3 chicken breasts evenly with 20g teriyaki sauce. Place in the air fryer and
cook at 180°C (360°F) for 10-12 minutes, flipping halfway through, until the chicken
is cooked through and tender. Remove from the air fryer and allow to cool slightly
before slicing into bite-sized pieces.

Combine all the dressing ingredients in a blender or food processor. Blend for
about 1 minute until smooth and creamy. Taste and adjust seasoning as needed.

In a large mixing bowl, combine the sliced cucumbers, red cabbage, cilantro,
green onions, and red bell peppers. Add the shredded chicken and crispy rice on
top of the vegetables. Drizzle the sesame ginger dressing over the salad. Toss well
to combine.

Divide the salad into 4 portions and serve immediately. Store leftovers in an
airtight container in the refrigerator for up to 3 days.

Nutrition Facts: