Asian Chicken Rice Bowls

(Like Hawaiian Haystacks, but with an Asian twist. Like the ones from Rumbi.)

1 bottle of Asian salad dressing
Seasonings: 1 tsp. ginger, 1 tsp. garlic powder
Chicken
2 cups dried rice, mixed with 4 cups water and cooked

You can cook the chicken any number of ways. My favorite way is to cook it in your crock pot. Pour 1/2 of the bottle of salad dressing and the seasonings into your crockpot. Add chicken. Cook 3-4 hours on high, 5-6 hours on low. When it is done, you can shred it and mix it with the sauce in the crockpot.

***You can also marinate the chicken in 1/2 bottle of dressing and then cook it-grill, bake, however you want to do it. Honestly, you can use whatever cooked meat you have on hand. This recipe is great for any leftover meat from another meal.

Spoon rice into bowls; spoon chicken mixture over the top. Top with pineapple and other toppings. Pour more salad dressing over the top for more flavor.

Toppings: Anything you typically put on a salad
Tomatoes, Shredded Cheese, Canned Pineapple, Green Onion
Other Optional Toppings: Soy sauce, Sweet Chili sauce, Avocado, Matchstick carrots, Zucchini - grated or cubed, cooked, Peppers (Jalapenos, sweet, or Serrano), Cucumbers, Sushi grade fish, Sushi ginger, Mushrooms, Peas (raw or cooked), Steamed asparagus, Green beans, Cilantro, Green Peppers, Chow Mein Noodles, Celery
Crushed Nuts - peanuts, almonds or cashews