Tasty Teriyaki Chicken Crispy Rice Salad

I’m always looking for ways to use up leftover rice, and this salad has become my go-to solution. It’s got crispy pan-fried rice that tastes like the best parts of fried rice, but without all the work. Plus, it’s a full meal in a bowl with protein, veggies, and the most addictive peanut dressing.

The secret is cooking the rice until it gets those crispy, golden edges. Then you toss it with tender teriyaki chicken and crunchy vegetables. It’s the kind of salad that actually fills you up and tastes even better the next day for lunch.

What I love most is that you can prep everything ahead. Cook the rice, shred a rotisserie chicken, chop your veggies, and make the dressing. When dinner rolls around, you just crisp up the rice and toss it all together. Easy cleanup, big flavor, and everyone goes back for seconds.

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What Kind of Rice Should I Use?

I typically use jasmine rice for this recipe because it has a slightly sticky texture that crisps up beautifully, but honestly, any rice you have on hand will work just fine. Short-grain rice like sushi rice will give you extra crispy edges, while long-grain varieties like basmati will create a lighter, fluffier result. The key is making sure your rice is completely cooled before you start cooking – day-old rice from the fridge actually works best because it’s drier and will get crispier in the pan. If you’re using freshly cooked rice, spread it out on a baking sheet and let it cool completely, or even pop it in the fridge for 30 minutes to help it firm up.

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Options for Substitutions

This salad is super forgiving and works well with plenty of swaps:

• Jasmine rice: Any rice works here – white, brown, basmati, or even leftover takeout rice. Brown rice will give you a nuttier flavor and chewier texture.
• Rotisserie chicken: Short on time? Use leftover grilled chicken, baked chicken breasts, or even store-bought chicken strips. For a vegetarian version, try crispy tofu or edamame.
• Persian cucumbers: One large English cucumber works perfectly as a substitute. Just slice it thin and remove the seeds if they’re large.
• Cashew butter: Peanut butter, almond butter, or tahini all work well in the dressing. Each will give a slightly different flavor, but they’ll all create that creamy texture you’re looking for.
• Coconut aminos: If you don’t have coconut aminos, regular soy sauce is the way to go. They’re pretty much interchangeable in this recipe.
• Salted peanuts: Cashews, almonds, or sunflower seeds make great substitutes. Just chop them up the same way you would the peanuts.
• Cilantro: Not a cilantro fan? Fresh basil or mint work nicely, or you can just leave it out and add extra green onions instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crispy rice is not spreading it thin enough on the baking sheet – pile it too thick and you’ll end up with chewy rice instead of those crunchy, golden bits that make this salad special.

Another common error is adding the dressing too early, which will make your carefully crisped rice turn soft and soggy, so wait until right before serving to toss everything together.

Don’t skip stirring the rice halfway through baking, as this ensures even browning and prevents burnt spots on the bottom while the top stays pale.

For the best texture contrast, make sure your rice is completely cooled before baking (warm rice creates steam and won’t crisp up properly), and if you want extra crunch, let the baked rice cool for a few minutes on the pan before adding it to your salad.

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What to Serve With Teriyaki Chicken Crispy Rice Salad?

This salad is pretty filling on its own, but I love serving it with some simple sides that complement the Asian-inspired flavors. A bowl of miso soup or a light egg drop soup makes a great starter and keeps the meal feeling balanced. If you want something on the side, edamame sprinkled with sea salt or some steamed dumplings (store-bought ones work great!) are perfect for rounding out the meal. For drinks, iced green tea or a cold beer pairs really nicely with all those teriyaki and sesame flavors.

Storage Instructions

Store: This salad is best enjoyed fresh when the rice is still crispy, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if you’re planning to save some for later, since the rice will lose its crunch once it’s dressed and sits for a while.

Make Ahead: You can prep all the components ahead of time to make assembly super quick. Cook and crisp your rice, shred the chicken, chop all the veggies, and whisk up the dressing, then store everything separately in the fridge for up to 3 days. When you’re ready to eat, just toss it all together and you’ve got a fresh, crunchy salad in minutes.

Dressing: The cashew ginger dressing keeps really well on its own in a sealed jar in the fridge for up to a week. Give it a good shake before using since the oil might separate a bit. I like to make a double batch so I have extra for other salads throughout the week.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 90-110 g
• Fat: 95-115 g
• Carbohydrates: 170-200 g

Ingredients

For the crispy rice:

• 2 cups rice (I use Nishiki medium-grain for the best stickiness)
• 5 tbsp sesame oil
• 2 tbsp teriyaki sauce

For the salad:

• 1 rotisserie chicken (shredded into bite-sized pieces for better mixing)
• 1/3 cup teriyaki sauce (I prefer Kikkoman Takumi for a thick glaze)
• 5 Persian cucumbers
• 1 cup red cabbage (thinly sliced into 1/8-inch ribbons)
• 1/2 cup cilantro
• 1/2 cup salted peanuts (roasted and crushed for a better crunch)
• 1 red bell pepper
• 1 bunch scallions

For the dressing:

• 1/4 cup olive oil (I always use Pompeian smooth extra virgin)
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp cashew butter (makes the dressing extra creamy and rich)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp fresh lime juice
• 1 tsp sriracha

Step 1: Cook the Rice and Prepare the Crispy Rice Base

• 2 cups rice
• 5 tbsp sesame oil
• 2 tbsp teriyaki sauce

Cook the rice according to package directions until tender and fluffy.

While the rice cooks, preheat your oven to 400°F and line a large baking sheet with parchment paper.

Once the rice is done, immediately transfer it to the prepared pan and drizzle with 5 tablespoons of sesame oil and 2 tablespoons of teriyaki sauce.

Toss gently to coat evenly, spreading it into a single layer.

Bake for 30-40 minutes, stirring halfway through, until the rice is golden, crispy, and slightly caramelized around the edges.

This creates the essential textural contrast for the salad.

Step 2: Prepare the Dressing Base

• 1/4 cup olive oil
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp cashew butter
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp fresh lime juice

While the rice crisps in the oven, prepare the dressing so the flavors can meld.

Mince the garlic and ginger finely, then add them to a blender along with the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, and cashew butter.

Blend until completely smooth and emulsified.

Taste and adjust the balance—I like to add a squeeze more lime juice if it feels too salty, as it brightens the whole dressing.

Set aside at room temperature.

Step 3: Prepare and Season the Chicken

• 1 rotisserie chicken
• 1/3 cup teriyaki sauce

Shred the rotisserie chicken into bite-sized pieces, removing any excess skin if desired.

Transfer the shredded chicken to a bowl and toss with 1/3 cup of teriyaki sauce until evenly coated.

The glaze will add richness and umami to the chicken.

Set aside and let it rest while you prep the vegetables.

Step 4: Prep All the Fresh Vegetables and Garnishes

• 5 Persian cucumbers
• 1 cup red cabbage
• 1 red bell pepper
• 1 bunch scallions
• 1/2 cup cilantro
• 1/2 cup salted peanuts

Cut the Persian cucumbers into thin rounds or half-moons.

Thinly slice the red cabbage into 1/8-inch ribbons for maximum crunch and better mixing.

Dice the red bell pepper into small, uniform pieces.

Slice the scallions on the bias, separating the white and light green parts from the dark green tops—keep them separate for better texture control when serving.

Roughly chop the cilantro and crush the roasted peanuts by hand until they have varied sizes from fine crumbles to small chunks; I find crushing them by hand gives better texture than a food processor.

Mince the garlic and ginger if you haven’t already done so for the dressing.

Step 5: Assemble the Salad

• crispy rice from Step 1
• teriyaki chicken from Step 3
• prepared vegetables and garnishes from Step 4
• dressing from Step 2
• 1 tsp sriracha

Once the crispy rice is golden and has cooled slightly for about 2 minutes, transfer it to a large serving bowl.

Add the teriyaki-glazed chicken from Step 3 and all the prepped vegetables from Step 4, along with the cilantro.

Gently toss everything together to distribute ingredients evenly.

Pour the dressing from Step 2 over the salad and toss gently but thoroughly, making sure the dressing coats everything without crushing the crispy rice.

The warm rice will help the dressing coat everything beautifully.

Step 6: Finish and Serve

Taste the salad and adjust seasoning as needed.

If you want more heat, drizzle a small amount of sriracha over the top and gently fold it in.

Divide the salad among serving bowls and garnish with the reserved dark green scallion tops and any extra crushed peanuts.

Serve immediately while the rice is still crispy and warm; this contrast with the cool, fresh vegetables is what makes this salad special.

Tasty Teriyaki Chicken Crispy Rice Salad

Delicious Tasty Teriyaki Chicken Crispy Rice Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 1950 kcal

Ingredients

  

For the crispy rice

• 2 cups rice (I use Nishiki medium-grain for the best stickiness)
• 5 tbsp sesame oil
• 2 tbsp teriyaki sauce

For the salad

• 1 rotisserie chicken (shredded into bite-sized pieces for better mixing)
• 1/3 cup teriyaki sauce (I prefer Kikkoman Takumi for a thick glaze)
• 5 Persian cucumbers
• 1 cup red cabbage (thinly sliced into 1/8-inch ribbons)
• 1/2 cup cilantro
• 1/2 cup salted peanuts (roasted and crushed for a better crunch)
• 1 red bell pepper
• 1 bunch scallions

For the dressing

• 1/4 cup olive oil (I always use Pompeian smooth extra virgin)
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp cashew butter (makes the dressing extra creamy and rich)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp fresh lime juice
• 1 tsp sriracha

Instructions

 

• Cook the rice according to package directions until tender and fluffy. While the rice cooks, preheat your oven to 400°F and line a large baking sheet with parchment paper. Once the rice is done, immediately transfer it to the prepared pan and drizzle with 5 tablespoons of sesame oil and 2 tablespoons of teriyaki sauce. Toss gently to coat evenly, spreading it into a single layer. Bake for 30-40 minutes, stirring halfway through, until the rice is golden, crispy, and slightly caramelized around the edges. This creates the essential textural contrast for the salad.
• While the rice crisps in the oven, prepare the dressing so the flavors can meld. Mince the garlic and ginger finely, then add them to a blender along with the olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, and cashew butter. Blend until completely smooth and emulsified. Taste and adjust the balance—I like to add a squeeze more lime juice if it feels too salty, as it brightens the whole dressing. Set aside at room temperature.
• Shred the rotisserie chicken into bite-sized pieces, removing any excess skin if desired. Transfer the shredded chicken to a bowl and toss with 1/3 cup of teriyaki sauce until evenly coated. The glaze will add richness and umami to the chicken. Set aside and let it rest while you prep the vegetables.
• Cut the Persian cucumbers into thin rounds or half-moons. Thinly slice the red cabbage into 1/8-inch ribbons for maximum crunch and better mixing. Dice the red bell pepper into small, uniform pieces. Slice the scallions on the bias, separating the white and light green parts from the dark green tops—keep them separate for better texture control when serving. Roughly chop the cilantro and crush the roasted peanuts by hand until they have varied sizes from fine crumbles to small chunks; I find crushing them by hand gives better texture than a food processor. Mince the garlic and ginger if you haven't already done so for the dressing.
• Once the crispy rice is golden and has cooled slightly for about 2 minutes, transfer it to a large serving bowl. Add the teriyaki-glazed chicken from Step 3 and all the prepped vegetables from Step 4, along with the cilantro. Gently toss everything together to distribute ingredients evenly. Pour the dressing from Step 2 over the salad and toss gently but thoroughly, making sure the dressing coats everything without crushing the crispy rice. The warm rice will help the dressing coat everything beautifully.
• Taste the salad and adjust seasoning as needed. If you want more heat, drizzle a small amount of sriracha over the top and gently fold it in. Divide the salad among serving bowls and garnish with the reserved dark green scallion tops and any extra crushed peanuts. Serve immediately while the rice is still crispy and warm; this contrast with the cool, fresh vegetables is what makes this salad special.