Chicken Marinade

• 2 pounds chicken breast or thighs
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons kosher salt (reduce if using table or fine sea salt)
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• ½ heaping teaspoon cumin
• ½ teaspoon coriander
• ¼ teaspoon red pepper flakes

Crispy Rice

• 1 cup puffed rice cereal
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil (or another neutral oil)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground ginger

Dressing

• ¾ cup raw, unsalted cashews
• ¼ cup fresh cilantro
• 1 medium clove garlic
• 1 tablespoon fresh minced ginger
• 1 teaspoon kosher salt (reduce if using table or fine sea salt)
• 1 teaspoon red pepper flakes (adjust to spice preference)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon maple syrup, honey or agave
• 1 tablespoon lime juice
• ~½ cup water (adjust as needed for blending)

Rice and Vegetables

• 2 cups dry wild rice blend
• Optional: 3 ½ cups vegetable broth or water (to cook rice)
• 8 ounces arugula
• 1 ½ cups chopped cucumber
• 1 ½ cups grated or thinly sliced carrot
• 1 ½ cups thinly sliced cabbage

Toppings

• ¾ cup toasted almonds, chopped
• Optional: cilantro and lime wedges for serving