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Sesame Brown Rice Salad with Shredded Chicken and Peanuts

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings
Cook the brown rice in plenty of water so it won't be sticky. Serve this brown rice chicken salad dish with lime wedges.

Ingredients

  • 1 cup long-grain brown rice
  • 2 cups shredded cooked chicken breast
  • 1/2 cup shredded carrot
  • 1/3 cup sliced green onions
  • 1/4 cup dry-roasted peanuts, divided
  • 1 tablespoon chopped fresh cilantro, divided
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 4 teaspoons canola oil
  • 1 teaspoon dark sesame oil
  • 2 garlic cloves, minced

Nutrition Information

  • calories 393
  • caloriesfromfat 30 %
  • fat 13.3 g
  • satfat 2 g
  • monofat 6.3 g
  • polyfat 4 g
  • protein 27.8 g
  • carbohydrate 40.2 g
  • fiber 4 g
  • cholesterol 60 mg
  • iron 1.7 mg
  • sodium 424 mg
  • calcium 44 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine.

  2. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining cilantro.