| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons teriyaki sauce
- 2 tablespoons peanut oil (preferably roasted)
- 4 cups baby spinach (about 2 ounces)
- 8 ounces sugar snap peas, trimmed and halved
- 1 orange bell pepper, cut into strips
- 1 10-ounce container yellow and/or red cocktail tomatoes, quartered
- 4 scallions, thinly sliced
- 1/2 cup fresh basil leaves, thinly sliced
- 2 cups shredded rotisserie chicken (skin removed)
- 1/2 cup salted roasted cashews, roughly chopped
- Kosher salt and freshly ground pepper
- 2 cups cooked brown rice (thawed if frozen)
Instructions
- Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
- Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.
Nutrition Facts
| Calories | 404 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 34 milligrams |
| Sodium | 662 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 6 grams |
| Protein | 23 grams |
Reviews
So so good, I will be making it again. It’s a must make.
I loved this unique teriyaki chicken bowl. The fresh raw vegetables with cashews gives it a variety of flavor and texture! I omitted the peanut oil and used sun dried tomatoes with herbs instead of the red cocktail tomatoes. I also limited the scallions to 2. I look forward to making it again for my family.
This is a delicious recipe. I used my own roasted chicken instead of rotisserie chicken. Also, I stir fried the veggies instead of serving them raw.