Looking for a refreshing, protein-packed salad that’s anything but boring? This Chicken Rice Salad is a flavor-loaded lunch option that hits all the right notes: it’s hearty, colorful, and full of texture. 🌈
Chewy brown rice forms the base, while tender shredded chicken adds satisfying protein. Crunchy veggies like carrots, red bell pepper, and green onions bring life and color, but the star of the show? A tangy-sweet sesame ginger dressing that infuses every bite with bold, Asian-inspired flavor. 🍋🌿
Whether you’re prepping weekday lunches or looking for a chilled dish to bring to a picnic, this one is a guaranteed crowd-pleaser. Bonus: it tastes even better the next day. 🙌
💛 Why You’ll Love This Salad
- Wholesome & Balanced – Packed with whole grains, lean protein, and fresh veggies
- Meal Prep Friendly – Holds up well for 2–3 days in the fridge
- Dressed to Impress – That sesame ginger dressing is next-level 😍
- Versatile – Enjoy it cold, room temp, or as a side dish to grilled meats
- Textural Bliss – Creamy, crunchy, chewy, and crisp all in one bowl
🛒 Ingredients You’ll Need
🌾 For the Salad Base:
- 1½ cups uncooked brown rice – Choose long-grain brown rice for the best chewy texture
- 2 cups cooked shredded chicken breast – Great use for leftovers or rotisserie chicken
- 1 red bell pepper, chopped – Adds vibrant color and a crisp, juicy bite
- 1 large carrot, shredded – Sweet, earthy, and full of crunch
- 6 green onions, sliced thin – For mild onion flavor and a fresh bite
- 2 tbsp chopped fresh cilantro – Optional, but it brightens the whole dish 🌿
- ½ cup dry roasted peanuts – For a toasty, crunchy finish (add right before serving)
🥄 For the Sesame Ginger Dressing:
- 3½ tbsp fresh lime juice – Zesty and refreshing
- 2 tbsp extra virgin olive oil – Adds richness and smooth texture
- 2½ tsp toasted sesame oil – Nutty and aromatic 🌰
- 2 tsp low-sodium soy sauce – Brings umami depth
- 1 tsp freshly grated ginger – Spicy and fragrant
- 2 cloves garlic, minced or pressed – Bold and savory
- ⅛ tsp crushed red pepper flakes – For a subtle kick 🌶️
👩🍳 How to Make Chicken Rice Salad
Step 1: Cook the Rice
Prepare brown rice according to package instructions. Once cooked, spread it out or transfer to a large bowl. Let it cool 10–15 minutes before mixing in veggies to preserve their crispness.
Step 2: Assemble the Salad
To the cooled rice, add chicken, bell pepper, carrot, green onions, and cilantro. Stir gently to combine everything evenly.
Step 3: Make the Dressing
In a small bowl, whisk together lime juice, olive oil, sesame oil, soy sauce, ginger, garlic, and red pepper flakes until well blended.
Step 4: Toss and Taste
Pour the dressing over the rice mixture and toss until evenly coated. Taste and season with salt or more lime if desired.
Step 5: Garnish & Serve
Just before serving, sprinkle chopped peanuts on top for added crunch and nutty flavor. Serve cold or at room temperature. 🥢
💡 Tips for the Best Rice Salad
✅ Let the rice cool slightly before adding veggies – this keeps them crisp
✅ Use leftover grilled chicken or rotisserie for ease
✅ For extra veggies, add shelled edamame, cucumber, or shredded purple cabbage
✅ Swap cilantro with parsley if preferred
✅ Want a vegan version? Replace chicken with chickpeas or tofu cubes
🧊 Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days
- Best Served: Chilled or room temperature — no reheating needed!
- Make Ahead Tip: Keep peanuts separate until serving to preserve crunch
❓ FAQs
Q: Can I use white rice instead of brown?
A: Yes, but brown rice adds more chew and fiber. Jasmine or basmati are nice substitutes.
Q: Can I skip the peanuts?
A: Definitely. Try sunflower seeds or sliced almonds for crunch.
Q: How can I add more protein?
A: Add chopped boiled eggs, edamame, or double the chicken.
Q: Is it spicy?
A: Only mildly so — you can adjust the red pepper flakes to taste.
✨ Final Thoughts
This Chicken Rice Salad is more than just a light lunch — it’s a bold, wholesome dish that delivers real satisfaction. With the richness of sesame oil, the zing of lime, and the freshness of herbs and veggies, every bite feels like a mini flavor adventure. 🧭
It’s perfect for busy weekdays, meal prepping, or even sharing at potlucks and picnics. It’s also endlessly adaptable: change the protein, switch up the veggies, tweak the dressing — and it’ll still be delicious. 💫
What makes this salad truly special is how it balances nutrition, flavor, and ease. It feels fresh but filling, flavorful but not fussy. Whether you’re eating it at your desk, on a patio, or right from the bowl in your kitchen, it’s bound to become a go-to recipe you’ll crave again and again. 🥗❤️
Short version
Chicken Rice Salad
Ingredients
For the Salad:
- 1 ½ cups uncooked brown rice
- 2 cups cooked shredded chicken breast
- 1 red bell pepper chopped
- 1 large carrot shredded
- 6 green onions sliced
- 2 tablespoons chopped fresh cilantro
- ½ cup dry roasted peanuts
Sesame Ginger Dressing:
- 3 ½ tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 ½ teaspoons sesame oil
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon minced fresh ginger
- 2 cloves garlic minced or pressed
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Cook the brown rice according to package directions. Once cooked, transfer it to a large mixing bowl and let it cool for about 10–15 minutes to avoid wilting the vegetables.
- Add the diced chicken, chopped bell pepper, shredded carrot, sliced green onions, and fresh cilantro to the bowl with the rice. Gently stir everything together until well combined.
- In a separate small bowl, whisk together all of the dressing ingredients until smooth and emulsified. Pour the dressing over the rice mixture and toss to coat evenly.
- Taste the salad and adjust with salt and pepper as needed. Serve at room temperature or chilled, and sprinkle with chopped peanuts just before serving for a satisfying crunch.
- Rice salad may be stored in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate any leftovers promptly to maintain freshness and food safety.
Notes
