Chicken Rice Salad
This rice salad is a vibrant, wholesome meal that’s packed with bold flavors and nourishing ingredients. It starts with chewy brown rice as the hearty base, layered with tender chunks of cooked chicken for protein and a colorful mix of vegetables like shredded carrots, bell peppers, and edamame for crunch and freshness. The real star is the sesame ginger dressing — tangy, nutty, and slightly sweet — which soaks into the rice and ties everything together beautifully. It’s a fantastic option for make-ahead lunches since it keeps well for several days and can be enjoyed cold or at room temperature. Add a sprinkle of sesame seeds or chopped scallions before serving for an extra flavor boost.
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
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.