Meet your new favorite salad situation: Pasture Raised Chicken Teriyaki Salad with Creamy Sesame Vinaigrette & Crispy Rice. Picture this — juicy pasture raised chicken tossed in teriyaki sauce paired with crunchy red cabbage, vibrant veggies, and crispy, golden bits of rice that add the ultimate texture. And that creamy sesame dressing? It's tangy, nutty, and downright drinkable. This recipe is the perfect mashup of bold flavors and satisfying crunch, all tied together in one irresistible bowl. It’s fresh, filling, and exactly what you need to shake up your salad game!    

INGREDIENTS

For the Crispy Rice – 

• 1/2 cup cooked white or Jasmine rice
• 1 Tbsp sesame oil
• 2 Tbsp teriyaki sauce or marinade

For the Chicken – 

• 1 Lb. 1915 Farm Pasture Raised Boneless Chicken Thighs (would work great with breasts too, just adjust cooking time down to 20-25 min) [feel free to up this to 2 lbs. or even a whole roast chicken, shredded]
• 1/4 cup teriyaki sauce or marinade 

For the Salad – 

• 5 Persian mini cucumbers, or 1 large Persian cucumber, sliced thinly
• 1/2 head of red cabbage, cored and sliced thinly
• 1/2 cup cilantro, minced
• 1 bunch scallions / green onion, thinly sliced green and white parts
• 1 red bell pepper, cored, seeded, and thinly sliced
• 1/2 cup salted peanuts, lightly crushed 

For the Creamy Sesame Ginger Vinaigrette – 

• 1/4 cup avocado oil (or olive oil)
• 2 Tbsp sesame oil
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp peanut butter (almond or cashew butter work as well)
• 2 cloves garlic 
• 1 Tbsp freshly grated ginger

INSTRUCTIONS

For the Crispy Rice – add cooked rice to a parchment paper lined sheet pan and bake at 400°F for 30-35 minutes, tossing halfway through.

For the Chicken – season chicken thighs with kosher salt & pepper on both sides, drizzle in olive oil or avocado oil, and place in a small baking dish, skin side up. Bake at 400°F (ideally at the same time you're making the crispy rice), for 25-30 minutes, or until 175°F internal temp is reached (the best temp for dark meat). 

For the Creamy Sesame Dressing – combine all ingredients in a small blender (or jar with immersion blender) and blend until creamy and well combined.

For the Salad – combine all prepped ingredients in a large bowl. Toss with dressing until everything is well combined, ideally, let sit for 10-15 minutes (chill if desired), to let the flavors come together. 

To Serve – once the chicken is done and rested 5 minutes, slice thinly or chop, depending on your preference. Toss with 1/4 cup teriyaki sauce. Add chicken to salad, toss well, and enjoy!

Keeps very well in a tightly sealed container for about 2 days, if you don't mind the cucumbers getting a little softer. Great for meal prep and switching up your lunch routine!

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious pasture raised chicken – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from Kale Junkie