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)

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Instructions

1. 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.
2. Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.
3. Photograph by Justin Walker