Prepare a small sheet pan with non stick cooking spray and preheat the oven to 350F.

Start by adding all of the dressing ingredients to a food processor or blender and processing until smooth.

Add cilantro and blend until a creamy dressing forms. Add 1-2 tablespoon of water as needed for consistency. Chill until ready to serve.

In a mixing bowl combine the puffed rice cereal, soy sauce, oil. ginger powder, garlic powder, onion powder and smoked paprika.

Bake for 4-5 minutes and finish with 30 seconds of high broil to crisp. When crispy and beginning to brown, set aside to cool.

In a bowl coat the chicken tenderloins and blackened seasoning.

Pan sear the prepared chicken for 3-5 minutes on each side, depending on thickness, over medium high heat. Set aside to rest a few minutes before dicing.

Prepare all veggies by slicing or shaving thinly and chopping into bite size pieces.

Assemble the salad by layering the cooked rice, prepared veggies, spiced rice crisps, sliced cashews or almonds and chopped blackened chicken.

Serve with cashew dressing or toss in salad prior to serving, along with any additional garnishes desired. Enjoy.